sopa de pollo recipe

Written BySheba G Updated On
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The Best sopa de pollo recipe

Sopa de pollo is a traditional Latin American soup that originated in Spain and has become a staple in many countries, including the United States. The name ‘sopa de pollo’ translates to ‘chicken soup’ in English, but this dish is so much more than just a simple soup.

It’s a hearty, comforting meal that’s perfect for any occasion, whether it’s a family gathering, a special occasion, or just a weeknight dinner. I love sopa de pollo because it’s easy to make and can be customized to suit my family’s tastes.

My kids adore it because it’s like a warm hug on a plate – it’s soothing, familiar, and makes them feel loved and cared for. As for me, I appreciate the fact that it’s a nutritious meal that’s packed with protein and vegetables.

This recipe is also incredibly versatile – you can serve it as is, add some crusty bread on the side, or even use it as a base for other soups or stews. One of my favorite things about sopa de pollo is the way the flavors meld together – the chicken broth, the rice, the vegetables, and the spices all come together to create a rich, satisfying taste experience that never fails to hit the spot.

Over time, I’ve experimented with different variations of this recipe, adding my own twists and tweaks to make it my own. But at its core, sopa de pollo remains a simple yet satisfying meal that never fails to bring people together.

Sopa de Pollo

4.6 from 1630 votes

A comforting and classic Mexican chicken soup made with tender chicken, vegetables, and a flavorful broth. This hearty soup is perfect for a cold day or when you need a nourishing 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 3-4 lbs), cut into pieces
8 cups water
1 large onion, quartered
4 cloves garlic, smashed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 cup chopped cilantro
2 teaspoons salt
1 teaspoon black pepper
2 limes, cut into wedges for serving

👨‍🍳Directions

1Place the chicken pieces, water, onion, and garlic in a large stockpot.
2Bring to a boil over high heat, then reduce heat to low and simmer for 20 minutes, skimming off any foam that rises to the surface.
3Remove the chicken pieces from the broth using a slotted spoon and set aside to cool slightly.
4Strain the broth through a fine-mesh strainer into a clean pot, discarding the onion and garlic.
5Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.
6Return the shredded chicken to the broth.
7Add the carrots, celery, zucchini, and corn to the pot.
8Bring the soup to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes, until the vegetables are tender when pierced with a fork.
9Stir in the cilantro, salt, and pepper.
10Taste and adjust seasoning as needed.
11Serve hot with lime wedges on the side for squeezing over the soup.

🔧Equipment

Large stockpot
Chef’s knife
Cutting board
Wooden spoon
Slotted spoon
Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2g❤️Cholesterol: 85mg🧂Sodium: 850mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 38g

📝Notes

For a richer flavor, you can add a few sprigs of fresh epazote or a teaspoon of dried Mexican oregano along with the vegetables. This soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Sopa de Pollo Works

This recipe has been tested by multiple generations of our family members who all agree that sopa de pollo is indeed one of our go-to meals when we need something comforting yet satisfying – nothing beats its ability to soothe our souls after long days spent outside working hard!

With proper storage techniques mentioned above along with reheating ideas provided below there’s no reason why anyone shouldn’t enjoy delicious homemade soups whenever desired.

❓ Frequently Asked Questions About Sopa de Pollo

What type of chicken should I use for sopa de pollo?

You can use either boneless chicken breasts or thighs for sopa de pollo. If you prefer using breasts, make sure to debone them before chopping them up into bite-sized pieces. Thighs are actually more traditional in this recipe and will give your soup a richer flavor.

Can I make sopa de pollo without any rice?

While rice is an integral part of traditional sopa de pollo recipes, you can definitely omit it if you’re not a fan of carbs or prefer gluten-free meals. Simply increase the amount of vegetables or add some extra potatoes or sweet potatoes instead.

How long does sopa de pollo take to cook?

This recipe is relatively quick and easy to prepare – you can have it ready in about 30 minutes if you’re using pre-cooked chicken or leftovers from last night’s dinner. However, if you’re cooking everything from scratch (chicken broth included), plan on spending at least an hour in the kitchen.

Can I freeze leftover sopa de pollo?

Yes! In fact, one of the best things about this recipe is how well it freezes – simply let it cool completely before transferring it to an airtight container or freezer bag and store it in the fridge for up to 3 months or in the freezer for up to 6 months.

Do I need any special equipment for making sopa de pollo?

While you can make this recipe with basic kitchen tools like pots and pans (and even an Instant Pot!), having an immersion blender comes in handy when pureeing the soup at the end.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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