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El Pollo Peruvian Chicken Soup


1 (2 1/2-lb.) chicken quartered
2 potatoes, peeled and each cut into 6 pieces
6 Tbsp. rice, rinsed and drained
1 stalk celery
1 TBS chopped garlic
1 TBS salt
8 1/2 C. water
1/2 C. frozen mixed vegetables
   (diced carrots, cut green beans,
   whole corn kernels)
1/2 bunch cilantro
Lime juice (optional)

Bring the chicken, potatoes, rice, celery, garlic, 1-teaspoon salt, and 8 cups water to boil in large saucepan over high heat.

Reduce the heat to medium and simmer until the chicken is tender, stirring occasionally, for about 30 minutes.

Add frozen mixed vegetables.

Process cilantro and remaining 1/2 cup water in blender.

Stir into soup mixture.

Remove soup from heat.

Remove chicken and celery stalk.

When chicken is cool enough to handle, remove meat from bones.

Discard skin, bones and celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook 5 minutes.

Add remaining 2 teaspoons salt and pepper to taste.

Sprinkle with lime juice to taste just before serving if desired.

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