Yummy in my Tummy Plantain and Shredded Chicken Soup!

Yummy in my Tummy Plantain and Shredded Chicken Soup!

Written By: Tiffany Silvera

Ingredients:

2-3 plantains
1 celery stock
1-2 carrots
1/2 onion
2-3 garlic cloves
Cilantro
salt and pepper to your liking
32 oz of Chicken or Vegetable broth
Boneless chicken breast ( season to your liking)
Olive oil

Directions:

Season Chicken breast to your liking and set aside for at least an hour ( the longer it sits, the more flavor it will have)

Cut plantain into small pieces

Using a food processor to cut the following into small pieces: onion, garlic, carrot and celery ( if you don’t have a food processor use a knife)

In a large pot add olive oil, turn heat to medium

When oil is ready, add celery, carrot, and onion. Stir around for about an minute or so and then add your garlic.

Add chicken broth or vegetable broth. Bring to boil.

Add cut plantain and let it boil for about a 20-35 minutes or until the plantain is soft

Once it is soft and ready, using a measuring cup pour contents into blender along with some cilantro and blend. Continue process until all contents have been blended. ( you will need another large pot or bowl to pour blended mixture in)

Once complete add blended contents to pot and return to stove. If consistency is too thick, add water and season to liking.
Set aside.

Remove seasoned chicken and add to skillet to cook. Once cooked, let it cool down. Using a fork, begin to shred chicken and it to soup.

Stir around and simmer on low for 5-10 minutes.

Time to dig in!