Sopa De Pollo Con Arroz Chicken And Rice Soup Recipes

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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

MEXICAN CHICKEN SOUP WITH RICE (CALDO DE POLLO CON ARROZ)



Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz) image

This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.

Provided by Hilda

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

Time 55m

Yield 6

Number Of Ingredients 16

2 cups water
1 cup uncooked white rice
5 tomatoes
½ onion, roughly chopped
2 chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
¼ cup vegetable oil
2 carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
½ pound fresh green peas
1 cooked chicken breast, shredded
1 avocado - peeled, pitted, and sliced
½ (8 ounce) package Monterey Jack cheese, diced

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
  • Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

Nutrition Facts : Calories 424.5 calories, Carbohydrate 42 g, Cholesterol 31.9 mg, Fat 21.9 g, Fiber 7 g, Protein 16 g, SaturatedFat 6.2 g, Sodium 1006.8 mg, Sugar 5.4 g

SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP)



Sopa de Arroz con Pollo (Rice and Chicken Soup) image

Rice and Soup are staples in Colombia and in this Sopa de Arroz con Pollo the rice creates a wonderful consistency. Sopa de Arroz con Pollo was one of my grandmother's favorite soups. She would eat it with avocado and banana on the side. Colombians eat bananas with soups and believe it or not, it

Provided by Erica Dinho

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

8 chicken thighs or drumsticks
7 cups water
1 chicken bouillon
1/2 cup aliños sauce
2 diced medium white potatoes
1/2 cup long grain white rice
1/2 cup peas
1/2 cup diced carrots
1/2 cup cilantro

Steps:

  • In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 45 minutes.
  • Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
  • Season with salt and pepper. Stir in the cilantro and serve.

Nutrition Facts : Calories 2139 kcal, Carbohydrate 41 g, Protein 270 g, Fat 91 g, SaturatedFat 28 g, Cholesterol 962 mg, Sodium 1044 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 53 g, ServingSize 1 serving

CHICKEN AND RICE (ARROZ CON POLLO)



Chicken and Rice (Arroz con Pollo) image

Colombian-Style Arroz con Pollo was one of my favorite recipes growing up. My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. This is my mom's Arroz con Pollo recipe. Enjoy!

Provided by Erica Dinho

Categories     Main dish

Time 1h20m

Number Of Ingredients 22

2 whole chicken breast (bone in and skin removed)
1 scallion
½ white onion
2 garlic cloves
½ tablespoon ground cumin
½ tablespoon sazon Goya with azafran
1 bay leaf
Salt and Pepper
2 tablespoons olive oil
¼ cup chopped onion
1 garlic clove (minced)
¼ cup chopped red bell pepper
¼ cup chopped green pepper
1 cup long- grain white rice
1 tablespoon tomato paste
1 chicken bouillon tablet
2 ½ cups chicken stock
½ tablespoon sazon goya with azafran
¼ cup chopped fresh cilantro
½ cup frozen peas
½ cup frozen diced carrots
½ cup frozen diced green beans

Steps:

  • To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
  • In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
  • Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
  • Serve this arroz con pollo with a green salad on the side and Enjoy!

Nutrition Facts : Calories 464 kcal, Carbohydrate 53 g, Protein 33 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 77 mg, Sodium 398 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)



Sopa De Pollo Con Arroz (Chicken and Rice Soup) image

This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA.

Provided by Zenster

Categories     Chicken

Time 4h

Yield 2 Quarts, 4-8 serving(s)

Number Of Ingredients 15

1 whole chicken
1 large russet potato
2 carrots
1 large tomatoes
2 stalks celery (with leaves)
2 garlic cloves
1 tablespoon salt (or more)
1/2 white onion (do not use red onion)
1/2 cup rice, washed
1/4 head cannonball cabbage
1/8 cup chopped cilantro
1/8 teaspoon ground cumin
1/8 teaspoon white pepper
1 dash Crystal hot sauce
1 -2 quart water or 1 -2 quart chicken stock

Steps:

  • Extract giblets from chicken and remove the liver.
  • Place chicken in a pot of water just large enough to hold it.
  • Cover with 1-2 quarts of water and add the giblets.
  • Add salt and bring to a boil, skimming off any foam.
  • Reduce heat, cover pot, and simmer for 20 or more minutes.
  • Chicken should fall apart after cooking.
  • Completely bone out the cooked chicken.
  • Separate white meat for use in the finished soup.
  • Crack the bones and return them to the stock with the skin.
  • Add all other non-meat parts of the chicken back to the stock.
  • Bring stock and giblets back to a fast simmer.
  • Cook stock for 1/2-1 hour longer.
  • Begin washing rice.
  • Strain stock and remove most, but not all of the fat.
  • Peel the potato, tomato and carrots.
  • Bring stock to a boil and reduce heat.
  • Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
  • Chop onion coarsely and add along with pressed or finely minced garlic.
  • Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
  • Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
  • Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
  • Finish washing rice and add to soup.
  • During last half hour of cooking add all other spices.
  • Adjust salt to taste (this recipe can take a lot of salt).
  • Avoid adding too much cumin, it will spoil the flavor.
  • DO NOT let the soup boil, it will turn to mush.
  • DO NOT use the chicken liver in the soup.
  • When the rice begins to "bloom" turn off the heat.
  • Elbow macaroni, stars or alphabet pasta may be used.
  • If using pasta, omit or reduce the amount of rice.
  • If the stock is made right it will gel when chilled.
  • Note: This recipe took years to figure out.
  • DO NOT use chicken bullion cubes or paste when making this.
  • They will cloud the soup and destroy its delicate bouquet.
  • Tinned broth is acceptable but will not compare to using the stock described above.

ASOPAO DE POLLO (PUERTO RICAN CHICKEN & RICE GUMBO)



Asopao De Pollo (Puerto Rican Chicken & Rice Gumbo) image

Provided by Delish D'Lites

Time 50m

Number Of Ingredients 16

1 pound boneless (skinless chicken thighs, cubed)
1 1/2 teaspoons Adobo seasoning
1 teaspoon dried oregano
1 tablespoon olive oil
1/4 cup sofrito
1 8 oz can no salt added tomato sauce
1 packet Sazon seasoning with annatto
1 teaspoon ground cumin
1 chicken bouillon cube
2 dried bay leaves
4 cups low sodium chicken broth
1/4 cup fresh cilantro (chopped)
8 sprigs of fresh thyme
1 cup parboiled rice
2 corn cobs, cut into 2 inch discs ((optional))
1 cup frozen peas (Optional)

Steps:

  • Cut the chicken thighs into about 2 inch chunks, then season with adobo and dried oregano.
  • Heat a Dutch oven on medium heat, then add the olive oil, sofrito and chicken.
  • Add the tomato sauce, Sazon, cumin, bay leaves, bouillon cube, and the chicken broth.
  • Add the cilantro and thyme to the pot, then bring the mixture to a boil.
  • Add the rice and stir, then reduce the heat to medium-low and cover the pot.
  • Cook the rice for 25-30 minutes, or until tender. Then, next the corn into the rice and cook for 5 minutes.
  • Once the corn is cooked, add the peas and stir to combine.
  • Serve the asopao nice and hot!

PUERTO RICAN CHICKEN SOUP (SOPA DE POLLO BORICUA)



Puerto Rican Chicken Soup (Sopa de Pollo Boricua) image

Puerto Rican Chicken Soup (Sopa de Pollo Boricua) is soul warming and heavenly delicious! This is not your traditional chicken soup!

Provided by Mexican Appetizers and More

Categories     Dinner     Lunch

Time 45m

Number Of Ingredients 14

5 or more pieces chicken thighs, drumsticks, wings or combination of all plus chicken breasts cut into large chunks (rinsed)
Adobo seasoning (sprinkled on chicken)
3 tbsp sofrito
1-2 bay leaves
1 packet Sazon with Annatto
3 carrots (peeled and sliced)
1 small onion (coarsely chopped)
8 cups chicken broth or 4 packets of powered chicken bouillon or cubes
large handful of cilantro (rinsed and chopped)
2 large potatoes (peeled and cut into 1-2 inch chunks)
4 frozen corn coblets or fresh corn on the cob (rinsed and cut in half)
1 cup fideo, spaghetti or elbow macaroni (if using spaghetti break up into small pieces)
1 tbsp vegetable oil
salt and pepper to taste

Steps:

  • Add the tablespoon of oil to a caldero, dutch oven or medium to large pot. Heat oil over medium heat. Stir in the sofrito and stir fry for 2 minutes.
  • 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. Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.Add chicken pieces to pot.
  • Add carrots and cook for a few minutes with all other ingredients.
  • Add either water or chicken broth to pot. Stir.(Note: If using solely water you can add the chicken bouillon now to pot)
  • Add cilantro.
  • Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
  • Add potatoes.
  • Taste soup and add salt as needed. Add pepper to taste. Stir.Cook soup for 35-40 minutes.
  • Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.Soup is done!

Nutrition Facts : ServingSize 5 g, Calories 826 kcal, Carbohydrate 132 g, Protein 32 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 4 mg, Sodium 8019 mg, Fiber 11 g, Sugar 18 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

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