pounds assorted small and medium potatoes, sliced thin
3
ears frozen corn, cut into 2-4 inch thick slices
1
cup frozen peas
1
cup chopped cilantro
1
avacado, diced
1/2
cup capers, drained
4
hard-cooked eggs, chopped
In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially covered, for 45 minutes.
Remove chicken and carrots from pot with a slotted spoon; set aside. Strain broth through a fine sieve; return strained broth to soup pot. Discard onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat and simmer, partially covered, for 30 minutes. While broth is simmering, shred chicken and discard bones.
Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.
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