SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)
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
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
MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)
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
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
CALDO DE POLLO (MEXICAN CHICKEN SOUP)
I recently came back from Del Mar, CA, and a few of the Mexican restaurants served Sonoran-style Caldo De Pollo. I attempted to mimic this recipe as closely as I could to match the delicious soup I ate there. I'm open to suggestions to make this recipe better as this is my first time attempting it.
Provided by Beth Alberts
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 30.8 g, Cholesterol 54.1 mg, Fat 10 g, Fiber 3.4 g, Protein 23.5 g, SaturatedFat 1.8 g, Sodium 638.6 mg, Sugar 1.1 g
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