As simple, delicious, and comforting as soup gets.
, preferably smooth, light-green fuerte variety, sliced into wedgesCombine chicken stock, chicken breast, onion, bay leaves, potatoes, and guascas in a large saucepot or Dutch oven. Add more water if necessary to cover solids by 1-inch. Bring to a boil over high heat. Reduce to a simmer and cook until chicken breast is cooked through, about 10 minutes. Transfer chicken breast to plate and set aside until cooled to room temperature.
. If unavailable, replace with an extra 2 bay leaves , plus 2 tablespoons of fresh chopped parsley leaves.
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