Sopa de Pollo
Barbarita Perez, Lidia Rosa Mejia, Maria Dolores
Ingredients
- 1 bunch green onions, chopped
1 small bunch cilantro, chopped
3 cloves garlic
1 teaspoon turmeric
1 whole peeled and cut white onion
2 tablespoons cumin
2-3 tablespoons olive oil
8 cups chicken stock
4 cups water
7-8 chicken thighs (with the skin and bones on as this adds flavor and nutrients)
2 yuca peeled and cut
2 red potatoes, unpeeled and cut in half
2 ripe, cooked plantains
1 cup spinach
1 cup thin noodles
2 cans plain tomato sauce (8 ounces each)
1 packet Sazon with achiote (adds color and a bit more flavor) optional
3 large carrots chopped
1 teaspoon dried oregano
1/2 cup fresh lemon juice
Sea salt and black pepper to taste
Directions
- In a large pot, add the chicken, onions, carrots, tomato sauce, potatoes, salt, Sazon packet, pepper, garlic, turmeric, cilantro, cumin, olive oil, yuca, chicken broth, and water.
- Stir and cover. Leave until it reaches a heavy boil. Then drop heat to medium low simmer and cook covered for 45 minutes.
- After 45 minutes, use tongs to take out the chicken and any skin that fell off.
- Cover the pot on low simmer while you use two forks to pull the meat off the bones, then add the meat back to the pot.
- Add lemon juice and oregano and thin fideo; make sure to break them in smaller pieces.
- Cover and bring back to boil for 10 minutes until the fideo is soft.
- Serve and garnish with cilantro.
Information
- Yield
- Serves 6
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour, 14 minutes, 59 seconds