Place chicken to the saucepan along with carrots, celery, onions, bay leaves, pepper peas, cilantro and potato tubers. Pour 11 cups of water, bring to boil on high, then simmer for 35-45 minutes until chicken is ready.
Take out the chicken and potatoes in separate bowls. Strain the broth, leave 1 cup, and the rest return to saucepan. Pour potatoes with 1 cup of broth and mash.
Add mushed potatoes to the broth and mix very well. Then add diced potatoes, bring to boil, cover and simmer for 10-15 minutes.
Chicken flesh clean from the bones, slice in small pieces and add to soup along with corn. Salt to taste.
Pour cooked soup in bowls, garnish with chopped greens and pour with lemon juice.
Ready in: 60 minutes.
Amount per serving - 412 Kcal