Colombian chicken soup Ajiaco santafereño
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Creamy Colombian chicken soup with three potato types, corn and actual guascas herb.
8 servingsFinal yield 4,100 g
Ingredients
- 850 gChicken, broilers or fryers, thigh, meat and skin, raw
- 450 gPotatoes, flesh and skin, raw
- 400 gPotatoes, red, flesh and skin, raw
- 350 gSweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program)
- 450 gCorn, sweet, yellow, raw
- 2 gSpices, oregano, dried
- 140 gOnions, raw
- 1,700 gBeverages, water, tap, drinking
- 6 gSalt, table
Method
- Divide chicken into smaller pieces; cut all three potato types and corn into 3 cm pieces.
- Cook chicken, onion, 1700 g water and salt covered 40 minutes at 95 °C until the thickest piece reaches 74 °C.
- Add all potatoes and corn and cook 25 minutes until some potato breaks down and thickens the broth.
- Stir in 2 g actual guascas. Serve with all broth.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,254.3 kcal
- Protein
- 179.1 g
- Fat
- 148.6 g
- Total carbohydrate (by difference)
- 313.5 g
- Total dietary fibre (USDA)
- 39 g
- Saturated fatty acids
- 40.3 g
- Sodium
- 3,447.1 mg
- Salt (sodium × 2.5)
- 8.6 g
Per serving
- Energy
- 406.8 kcal
- Protein
- 22.4 g
- Fat
- 18.6 g
- Total carbohydrate (by difference)
- 39.2 g
- Total dietary fibre (USDA)
- 4.9 g
- Saturated fatty acids
- 5 g
- Sodium
- 430.9 mg
- Salt (sodium × 2.5)
- 1.1 g
Per 100 g of finished food
- Energy
- 79.4 kcal
- Protein
- 4.4 g
- Fat
- 3.6 g
- Total carbohydrate (by difference)
- 7.6 g
- Total dietary fibre (USDA)
- 0.95 g
- Saturated fatty acids
- 0.98 g
- Sodium
- 84.1 mg
- Salt (sodium × 2.5)
- 0.21 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal