Sopa De Pollo Recipes

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CALDO DE POLLO



Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

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.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)



Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz) image

Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice.

Provided by Josefina Mijares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

2 ½ quarts chicken stock
2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
3 carrots, chopped
1 white onion, chopped
2 stalks celery, chopped
¼ cup chopped fresh cilantro
1 clove garlic
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
3 cups cooked rice
1 avocado, peeled and chopped
2 serrano peppers, minced
2 limes, quartered

Steps:

  • Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
  • Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
  • Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 26.4 g, Cholesterol 64.8 mg, Fat 14.6 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 3.6 g, Sodium 957.2 mg, Sugar 3.2 g

SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)



Sopa De Pollo (Central/South American Chicken Soup) image

I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.

Provided by Chef Sarita in Aust

Categories     Stocks

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 19

1 broiler-fryer chicken (whole, cut up, skin removed, rinsed and dried)
1 chayote (peeled, cut in 4 quarters then each piece cut in half)
2 large white potatoes (peeled, cut in 4 quarters then each piece cut in half)
1 large yucca root (peeled, sliced into 1.5 in wide round pieces, then that piece cut in half)
1 plantain (DO NOT peel, slice into 6 round even slices)
1/2 head green cabbage, quarted
1 -2 carrot (peeled, cut into small diagnol slices)
2 whole yellow corn on the cob (each cut into 4 large round pieces)
1 celery, chopped
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup cilantro leaf
2 tablespoons Knorr chicken bouillon (chicken flavor)
2 tablespoons Knorr chicken bouillon (with tomato flavor)
cumin
pepper
salt
1/2 tablespoon cooking oil
6 -8 cups water

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.

Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3

GLUTEN-FREE MEXICAN CHICKEN SOUP [SOPA DE POLLO]



Gluten-Free Mexican Chicken Soup [Sopa de Pollo] image

This easy Mexican chicken soup is made from scratch using chicken breast, crushed tomatoes, onions, garlic, carrots, celery, and warming spices. It's a cozy and nourishing dish your whole family will love!

Provided by Jas

Categories     Main Course     Soup

Time 50m

Number Of Ingredients 17

2 tablespoons olive oil
1 medium onion (diced)
1 cup shredded carrots
1 cup chopped celery
2 garlic cloves (minced)
1 teaspoon crushed red pepper flakes
1 1/2 pounds boneless (skinless chicken breast)
1 teaspoon chili powder
1 teaspoon cumin
Salt and black pepper to taste
1 tablespoon tomato paste
1 16 oz. can crushed tomatoes ((we like Pomi - not an affiliate))
2 cups chicken broth
1 cup water
Cilantro
Lime or lemon juice
Avocado

Steps:

  • In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 cup shredded carrots, and cup chopped celery. Saute, often stirring, until the vegetables begin to soften, about 3 minutes.
  • Mix in 2 minced garlic cloves, 1 teaspoon crushed red pepper flakes, and sauté until garlic is just fragrant, for about 30 seconds.
  • Place chicken breast on top of vegetables and season with 1 teaspoon chili powder and 1 teaspoon cumin; season with salt and pepper to taste.
  • Add 1 tablespoon tomato paste and pour in the can of crushed tomatoes, 2 cups chicken broth, and 1 cup water to the pot. Cover the pan and let cook on medium-low for 30-40 minutes.
  • Remove the chicken from the pot and using two forks, or your preferred method, break the chicken apart and into shreds.
  • Place the meat back into the pot and taste for seasoning, adjusting as necessary. To serve, sprinkle with lime or lemon juice, chopped cilantro, and top with fresh avocado slices.

Nutrition Facts : Calories 331 kcal, Carbohydrate 9 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 609 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ASOPAO DE POLLO



Asopao de Pollo image

This traditional Puerto Rican chicken and rice stew is filling and flavorful.

Provided by The Gruntled Gourmand

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 6

Number Of Ingredients 17

2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1 serving light adobo seasoning (such as Goya ®)
3 tablespoons olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1 bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

Steps:

  • Season chicken thighs with black pepper and adobo seasoning.
  • Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
  • Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
  • Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 55.2 g, Cholesterol 130.6 mg, Fat 17.7 g, Fiber 5.2 g, Protein 38.1 g, SaturatedFat 3.1 g, Sodium 2149.1 mg, Sugar 7.5 g

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