For the Soup:
1 5 Lb Whole Chicken
1 Medium Onion, Cut in Quarters
3 Celery Stalks
1 Bunch Cilantro
2 Tbsp Fish Delish
2 Ears of Corn cut into 3-4 Pieces
1 Lb Small Potatoes, I used Red Rooster
For Salsa Topping:
1/2 Red Bell Pepper
1/2 Bunch Parsley
Dash Olive Oil
In a large stock pot place the carrots, onion, celery and cilantro on the bottom of pan and place chicken on top. Sprinkle the top of the chicken with 2 Tbsp Fish Delish. Add water to cover.
Simmer with lid for 1 hour. Remove chicken and let cool slightly. Remove the meat from the bones and return bones to stockpot and simmer for another 1 1/2 hours.
Strain the broth, discarding the solids, into a clean pot. Add sliced carrots, onion and celery, diced potatoes, corn cob slices, parsley, Fish Delish and reserved chicken meat. Simmer for about 20 minutes until potatoes are soft.
To make the Salsa Topping place all the ingredients into a food processor and process until just combined. You don’t want it as a paste!
I also cut up a couple of corn tortillas, sprayed gently, tossed with a little salt and baked at 400º for about 5 minutes. Use this as a crunchy component.