Colombian Chicken Soup

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My husband made this for dinner tonite and it was amazing...I think he may have slightly deviated and added some other ingredients but it was tasty and quite filling.

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I made this soup expecting alot of flavor and I was very disapointed. This is the second emeril recipe I have made that has no flavor. I think his recipes are not for me and my family.

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I made this soup many times and I have always enjoyed it.Easy and very tasty. My husband likes it with Morena+avocado and tortilla.

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Clean, healthy, what more do we want?

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The soup is not Colombian but it does taste good. I'm Colombian and my mom makes Colombian soup differently.

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Come on, Emeril, if you're going to do a Colombian soup, make it Colombian. Our soup has 3 kinds of potato, cream, capers, corn on the cob and chicken. Seasoniongs are scallions, salt, pepper, a little bit of parsley,cilantro and an herb called guasca--nothing else. It does not have salsa, which is Mexican. Colombians eat salsa only in Mexican restaurants. What it does have is aji-- a mixture of minced cilantro, scallion, salt, pepper and hot peppers--not jalape?o, which is also Mexican.

The recipe you made may be something they eat in Queens, but it isn't Colombian. Maybe you should call it Queens Chicken Soup.

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Many of the ingredients for this recipe are never used in ANY Colombian soups. Definitely no citrus, or salsas. Colombian foods are normally savory and the flavors layered but not at all like Mexican food, which I think is what Emeril was trying to make here...

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Emeral's Colombian Chicken soup is authentic, Queens-style, Colombian chicken soup. I was born and raised in Queens (a borough of NYC and have had this kind of soup in different variations depending on the restaurant. In my home, growing up, we had our own variation. My (Colombian mother added only a sprinkling of freshly squeezed lime juice and cilantro leaves after serving, with a side of white rice topped with avocado slices. The "salsa" mentioned in this recipe is what we Colombians call "pique" or "picante" and it is pretty much the same as the recipe. <br>As a side note: not all of Colombia has soup at every meal, only in colder regions, like in the capital city of Bogota. (Now they boast a mean beef and potato soup/broth- served mostly for breakfast! They often serve ajiaco, a very rich-tasting hearty soup, which contains ingredients not found in the US: a smaller potato (very buttery-tasting like Yukon gold potatoes, but similar in size to New England's new potatoes, mazorca (slices of corn on the cob with mega kernels that are kind of starchy and somewhat mealy and guascas (an herb closely resembling parsley in taste. The typical ajiaco is also topped with a splash of heavy cream. I have had this soup when visiting my mother's relatives in Bogota. Medellin (where my father is from enjoys warmer, spring-like weather and they do not typically serve ajiaco.</br>

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heard of it!! also looks really good!

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Loved it