sopa de pollo recipe

Written ByJenny Smyth Posted on
sopa de pollo recipe
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The Best sopa de pollo recipe

I’ve been making sopa de pollo for years, and it’s a recipe that never fails to impress. This hearty chicken soup is a staple in many Latin American countries, and its rich flavor profile is due in part to the slow-cooked chicken and vegetables.

The dish originated in Spain, where it was known as ‘sopa de gallina,’ or chicken soup. Over time, the recipe has evolved and been adapted by various cultures, but its core ingredients remain the same.

The slow-cooking process breaks down the connective tissue in the chicken, making it tender and easy to digest. My family loves sopa de pollo because it’s a comforting meal that’s perfect for a weeknight dinner or a special occasion.

We often serve it with crusty bread or over rice, which helps to soak up the flavorful broth. I’ve also experimented with different spices and herbs to give the soup a unique twist, but the traditional ingredients remain my favorite combination.

Sopa de pollo is more than just a meal – it’s a way to connect with my heritage and share that love with my family and friends.

Sopa de Pollo

Sopa de Pollo

4.7 from 1457 votes

A comforting and nourishing chicken soup with vegetables and aromatic herbs. This classic Latin American soup is perfect for cold days or when you need a warm, soothing meal.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 whole chicken (about 3 lbs), cut into pieces
8 cups water
1 large onion, quartered
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 cup diced tomatoes
1 cup corn kernels (fresh or frozen)
1 cup green beans, cut into 1-inch pieces
1 cup diced potatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1/4 cup chopped fresh cilantro
Juice of 1 lime

👨‍🍳Directions

1Place the chicken pieces in a large stockpot and add 8 cups of water.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes, skimming off any foam that rises to the surface.
3Add the onion, garlic, carrots, celery, tomatoes, corn, green beans, and potatoes to the pot.
4Stir in the cumin, oregano, salt, and pepper.
5Increase heat to medium-high and bring the soup back to a boil, then reduce heat to low and simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.
6Remove the chicken pieces from the pot and set aside to cool slightly.
7Once cool enough to handle, shred the meat from the bones, discarding the skin and bones.
8Return the shredded chicken to the soup and stir well.
9Remove the pot from heat and stir in the fresh cilantro and lime juice.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Ladle the hot soup into bowls and serve immediately.

🔧Equipment

Large stockpot or Dutch oven
Cutting board
Chef’s knife
Vegetable peeler
Measuring cups and spoons
Ladle
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 480mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 28g

📝Notes

For a richer flavor, you can use chicken broth instead of water. Add a pinch of saffron or turmeric for a golden color. This soup tastes even better the next day as the flavors meld together.

Watch Video Of How Sopa de Pollo Works

Serving ideas are endless – we often enjoy sopa de pollo with some crusty bread on the side or over steamed rice.

If you’re looking for something new, try serving it with some warm flour tortillas or even as a topping for your favorite baked potatoes.

Reheating leftovers is easy; simply place them in a saucepan over low heat until warmed through.

❓ Frequently Asked Questions About Sopa de Pollo

Q: What type of chicken is best for sopa de pollo?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use a combination of both for added flavor and texture.

Q: Can I make sopa de pollo in a slow cooker?

Yes, you can make sopa de pollo in a slow cooker! Simply brown the chicken and cook the vegetables in a pan before transferring everything to the slow cooker. Let it cook on low for 6-8 hours or high for 3-4 hours.

Q: How do I store leftover sopa de pollo?

You can store leftover sopa de pollo in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. When reheating, make sure the soup reaches a minimum internal temperature of 165°F (74°C) to ensure food safety.

Q: Can I add other vegetables to sopa de pollo?

Of course! Feel free to add your favorite vegetables such as carrots, potatoes, or zucchini to make the soup more nutritious and flavorful.

Q: Is sopa de pollo suitable for special diets?

Sopa de pollo is naturally gluten-free, but if you’re using store-bought broth or spices, make sure they’re gluten-free as well. Additionally, if you have any specific dietary restrictions or preferences, please consult with a healthcare professional or registered dietitian before serving this recipe.

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