Sopa de pollo is a recipe I always come back to whenever it starts to get cold outside.
Growing up this was the soup my mom would make during the winter months when I was starting to get sick, and now it’s still one of those recipes I love making this time of year.
If you were sick, this is the soup I’d make for you
Whenever someone in my family is feeling sick or trying to get over a cold, this is the kind of soup we make.
A warm bowl of Dominican chicken soup full of simple ingredients is exactly what you want when you’re not feeling your best.
Step by step instructions
- Season the chicken with sofrito, salt, and adobo.
- Heat the olive oil in a large pot and lightly sear the chicken for about 3 minutes on each side.
- Add the onion, celery, carrots, and garlic. Cook for a few minutes, then add the water and bring to a boil.
- Add the sazón, adobo, salt, oregano, and allspice. Lower the heat and cook for 30 minutes.
- Add the corn, kabocha squash, potatoes, and parsley.
- Cook for another 30 minutes, or until the potatoes are tender.
- Remove the parsley and add the fideos.
- Cook for 10 minutes, then serve with white rice and avocado.
The only way I’m serving this
I always make sure to prepare white rice and have a ripe avocado when I plan to make sopa de pollo because honestly it just doesn’t feel complete without them.
If you’re Dominican, then you already know!
The rice soaks up all that flavorful broth and the creamy avocado is the perfect addition.
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Sopa de Pollo (Dominican Chicken Soup)
Ingredients
For the soup
- 1 tbsp olive oil
- 1 yellow onion finely chopped
- 2 celery stalks sliced
- 2 carrot sliced
- 4 garlic cloves
- 12 cups water
- 1 tsp sazon
- 1 tsp adobo
- 1 tsp salt
- ¼ tsp oregano
- 4 allspice berries optional
- 2 corn stalks cut into thirds
- ¼ kabocha squash cut into chunks
- 2 russet potatoes cut into chunks
- 1 bunch parsely
- ½ cup fideos
- White rice for serving
- Avocado for serving
Instructions
- Season the chicken with sofrito, salt, and adobo, making sure everything is well coated.
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook for about 3 minutes on each side, just lightly searing it. You don’t want to brown the chicken.
- Add the onion, celery, carrots, and garlic. Cook for a few minutes, then add the water. Bring the soup to a boil.
- Once it comes to a boil, add the sazón, adobo, salt, oregano, and allspice. Lower the heat and let the soup cook for about 30 minutes.
- Add the corn, kabocha squash, potatoes, and parsley. Cook for another 30 minutes, or until the potatoes are tender.
- Remove the parsley, then add the fideos and cook for about 10 minutes, until the noodles are tender.
- Serve hot with white rice and avocado on the side. Buen provecho!
