Panamanian Sancocho Soup - Kidney Kitchen

Name: Panamanian Sancocho Soup - Kidney Kitchen
Ingredients: 5 cups water; 1 pound (454 grams) chicken legs or drumsticks including bone and skin (300 grams without bones & skin); 1 (90 grams) onion, cut in 8 pieces; 1 cup (150 grams) yucca root, diced (1-inch squares); 1 medium (128 grams) carrot, sliced (1-inch thick); 1 cup (164 grams) corn or 1 corn on the cob; 1 cup (267 grams) sweet potato, diced, (1-inch squares); ½ sprig rosemary; 4 sprigs thyme; 1 Bay leaf; 1 dash sea salt; 2 tablespoons culantro (coriander leaves) or cilantro, minced; 3 cloves garlic, sliced; 2 tablespoons olive oil; 2 cups (300 grams) cabbage green, shredded; 2 teaspoons dried oregano; ½ lemon

kitchen.kidneyfund.org

Panamanian Sancocho Soup This hearty Sanchocho is a favorite Latin American soup. Originally, laying hens were used, making an intense flavor.

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Ingredients

5 cups water
1 pound (454 grams) chicken legs or drumsticks including bone and skin (300 grams without bones & skin)
1 (90 grams) onion, cut in 8 pieces
1 cup (150 grams) yucca root, diced (1-inch squares)
1 medium (128 grams) carrot, sliced (1-inch thick)
1 cup (164 grams) corn or 1 corn on the cob
1 cup (267 grams) sweet potato, diced, (1-inch squares)
½ sprig rosemary
4 sprigs thyme
1 Bay leaf
1 dash sea salt
2 tablespoons culantro (coriander leaves) or cilantro, minced
3 cloves garlic, sliced
2 tablespoons olive oil
2 cups (300 grams) cabbage green, shredded
2 teaspoons dried oregano
½ lemon