Sopa de Pollo
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
- Level: Easy
- Total: 1 hr 30 min
- Active: 30 min
- Yield: 8 to 10 servings
Ingredients
Chicken Stock:
Directions
- Heat the olive oil in a large pot over medium heat. Add the garlic, bell pepper and onion and cook until softened and fragrant, about 5 minutes. Add the celery, carrots, cumin, oregano, paprika, turmeric and garlic powder; season with 2 teaspoons salt and a few cracks of black pepper. Cook for another 2 to 3 minutes to bloom the spices.
- Add the bay leaves, chicken, malanga and potatoes, then pour in the chicken stock. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer gently until the chicken is fully cooked and the vegetables are tender, 25 to 30 minutes.
- Remove the chicken from the pot and let it cool slightly. Shred the meat, discard the bones and return the shredded chicken to the soup. Continue simmering until the malanga is tender, another 10 minutes.
- Add the fideos and cook until the noodles are just tender, 4 to 5 minutes. Stir in the lime juice.
- Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with chopped cilantro and plenty of lime wedges for squeezing.
Chicken Stock:
- Put the chicken carcass in a large stockpot with 4 quarts (16 cups) of water. Add the cilantro, parsley, carrots, celery, onion, bell pepper, dill, garlic, salt and pepper. Bring to a boil over high heat, skimming off any foam or impurities that rise to the surface, then reduce the heat to low and simmer gently, covered, until deeply flavorful and golden, 2 to 3 hours.
- Strain the stock through a fine-mesh strainer, discarding the solids. Let cool slightly, then store in jars or other airtight containers in the fridge for up to 5 days or freeze for longer storage.
Cook’s Note
If you’re making both the soup and stock, use 1 whole chicken. Remove the breast meat from the carcass to add to the soup, removing the skin also. Remove the bone-in chicken leg/thigh pieces to use for the soup, removing the skin too. Use the remaining chicken carcass to make the stock.
