Pachamama Chicken Soup Bowl
Pachamama chicken soup bowl with rice, corn, cilantro and vegetables.
🥣🌎 A Bowl Inspired by the Andes 🌿💛
Every time I make this Pachamama Chicken Soup Bowl, I am reminded of the deep connection between food, nature, and tradition. Also very sip of this nourishing homemade chicken soup, I feel transported to the Andes, ad to me this bowl is surrounded by the flavors of Pachamama, Mother Earth. Made with a whole chicken, fresh vegetables, rice, corn, and warming spices, this comforting recipe creates a rich and flavorful broth that feels like a warm embrace. Finished with fresh cilantro and a drizzle of extra virgin olive oil, this bowl is more than a meal, it is a celebration of simple ingredients, ancestral flavors, and the beauty of cooking with intention.
If you make it, I’d love to see your version! Share your photos in the comments and let me know what you think. ❤️
#ChickenSoup #HealthyRecipes #ComfortFood #SoupSeason #Pachamama #FromScratch #HomemadeSoup #HealthyEating #FoodBlog #SWTBasil #EatWell #NourishYourBody
Pachamama Chicken Soup Bowl
4
servings30
minutes40
minutes550
kcalA comforting Andean-inspired chicken soup made with a whole chicken, rice, corn, vegetables, and traditional spices. This bowl celebrates simple ingredients and my connection between fresh food and Pachamama, Mother Earth.
Ingredients
1 whole chicken (remove the breasts and reserve for another recipe; use the remaining chicken pieces)
Water, enough to cover the chicken by about 2 inches (approximately 8–10 cups, depending on pot size)
1 cup rice
1 ear of corn, cut into pieces
4 celery stalks, chopped
1 whole leek, cleaned and sliced
Salt, to taste
Black pepper, to taste
1 teaspoon cumin (adjust to taste)
2 tablespoons extra virgin olive oil
Fresh cilantro, I add it before serving
Directions
- Place the whole chicken (without the breasts) into a pressure cooker.
- Add the rice, corn, celery, leek, salt, pepper, cumin.
- Add enough water to cover the chicken, plus about 2 fingers of water above the ingredients.
- Close the pressure cooker and cook over medium heat.
Once the pressure cooker starts making noise, cook for 30 more minutes. - Turn off the heat and allow the pressure cooker to rest for 10 minutes before opening.
- Carefully open the pressure cooker. Remove the chicken and clean it by removing the skin and bones, keeping the tender meat.
- Return the chicken meat to the broth and mix gently with the veggies and rice.
- Serve hot with plenty of fresh cilantro and a generous drizzle of extra virgin olive oil.
Notes
- This homemade soup creates a rich, flavorful broth from the whole chicken while the rice, corn, and vegetables make it a complete and nourishing meal.
