How to Make the Best Sopa de Pollo
"The ultimate comforting chicken soup, packed with Latin American herbs and fresh vegetables. Perfect for a cold day"
Ingredients
- 2 kg Chicken breast or thighs, cut into large pieces
- 3 liters Chicken or vegetable broth
- 1 cup Yellow Onion, chopped
- 4 large Carrots, peeled and sliced
- 4 stalks Celery, choppedCelery, chopped
- 6 cloves Garlic, minced
- 2 Tbsp Ground Cumin
- 1 Tbsp Dried Oregano
- 1 Tbsp Goya Sazón or Adobo seasoning
- 1/2 cup Fresh Cilantro and Parsley, chopped
- 1.5 cup Rice, pasta, or potatoes Optional
- Salt and Black Pepper To Taste
Instructions
- 1.Sauté Aromatics: In a large stockpot heat a little oil over medium heat. Add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the onions are soft.
- 2.Add Garlic and Seasoning: Stir in the minced garlic, ground cumin, dried oregano, and the Adobo/Sazón seasoning. Cook for 1 minute until fragrant.
- 3.Sear the Chicken: Add the chicken pieces to the pot and sear lightly for a few minutes until they lose their pink color.
- 4.Add Liquid: Pour in the chicken broth. Bring the mixture to a boil. Skim any foam that rises to the surface.
- 5.Simmer Slowly (The Secret): Reduce the heat to low, cover the pot, and let the soup simmer slowly for 75 minutes (وقت الطهي)، or until the chicken is tender and the flavors have fully melded.
- 6.Add Starch (Optional): If using rice, noodles, or potatoes, add them now. Continue to simmer until they are fully cooked (عادةً 15-20 دقيقة إضافية).
- 7.Final Touch and Serve: Stir in a handful of fresh cilantro and parsley during the last 5 minutes of cooking. Taste and adjust the salt and pepper. Serve hot with avocado slices, fresh lime wedges, and crusty bread or tortillas.