How To Cook Sopa De Pollo Spanish Chicken Soup Recipes

EASY SPANISH CHICKEN SOUP RECIPE

Steps:

• Grab all the vegetables, clean them, then peel and chop them.
• In a large pot heat olive oil and add garlic and the rest of the vegetables, sauté for 2 minutes at medium heat. Stir constantly.
• In the pot, add the chicken backs and let them brown on the outside for 3 minutes. Then add water and bay leaves.
• Cook for 60 minutes to an hour and a half until the chicken separates easily from the bone.
• Remove the chicken from the pot, separate the meat from the bone. Put the pieces of chicken meat back into the soup. Add oregano and give it a good mix
• Bring the soup to a boil and serve it while hot.

HOW TO COOK SOPA DE POLLO (SPANISH CHICKEN SOUP)

Steps:

• Sauté garlic, ham, onion, giblets, liver, heart and blood. Cook until the giblets are tender.
• Add chicken stock. Bring to a boil. Add peas and season with salt and pepper.
• Garnish with egg. Serve with croutons. Five servings.

SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)

Steps:

• On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
• Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
• Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
• Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.

CALDO DE POLLO

Steps:

• 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. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.