Sopa de Pollo. Check Out Sopa De Pollo On eBay. Once oil is heated, add bell pepper, onion and celery. Remove skin from chicken thighs and lightly season with salt and pepper.
Even now as I battle to recover from serious food poisoning, I crave a hearty soup of Sopa de Pollo.
Now one thing's for certain- no two Chicken Soups are alike!
Today I made for you a highly requested video of sopa de pollo or chicken soup my way!
You can have Sopa de Pollo using 16 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Sopa de Pollo
- You need 2 lbs of assorted bone-in chicken (or your preference is fine).
- Prepare 6 of garlic cloves minced or mashed.
- It's 1 tsp of ground oregano.
- It's 1 tsp of whole Allspice (remove after cooking).
- It's 1 1/2 Tbs of chicken bouillon.
- It's 1/2 of Lime (freshly squeezed).
- Prepare 1 of Onion (diced).
- It's 2 Tbs of fresh cilantro.
- It's 1 Tsp of Sazon.
- You need 3 of carrots (sliced).
- Prepare 3 stalks of celery (sliced).
- It's 1 1/2-2 lbs of yuca.
- It's 1 lb. of auyama or calabaza.
- It's of Water.
- It's of Salt and pepper to taste.
- You need of Your choice of pasta/noodles.
Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Stir in chicken bouillon cube and let dissolve. Sopa De Pollo Con Mofongo (AKA Puerto Rican Chicken Soup) is a cure all for whatever ails you.
Sopa de Pollo instructions
- Marinate chicken anywhere from 20 minutes to overnight using garlic, oregano, lime juice, salt and pepper to taste. Put the chicken in a large pre-heated soup pot. Cook for about 5 min tuning chicken once (do not brown) Add carrots, celery and onion until it starts to sweat and then cover with cold water just enough to cover the chicken. Bring to a boil, uncovered, until the chicken meat falls off of the bones (skim off foam every so often)..
- Once the soup comes to a boil you can add your yuca and auyama/calabaza. Stir then add your chicken bouillon, allspice and fresh cilantro. Stir..
- NOTE: I add a little saźon for color purposes.... so just sprinkle little by little until you achieved the color you'd like. Also I add water as needed keeping all ingredients completely submerged.
- Cook for about 30 minutes on medium. !!!!REMOVE ALLSPICE!!!! I make my pasta in a separate pot according to package (i use orzo or acini de pepe) and then I add it directly to personal bowl and then pour the soup on top of it..
- You can eat this meal with bread crackers or I made it with fresh homemade pico de gallo it was super yummy (add pico and cilantro as a garnish).
The rich broth is flavored with sofrito, and the plantain dumplings add heft to the soup to make this a deliciously hearty bowl of goodness. Add the tablespoon of oil to a caldero, dutch oven or medium to large pot. Add the onions, bay leaves and sazon. Stir well and cook for a minute. Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning.