Growing up, “sopa de pollo” (chicken soup) was one of the best comfort foods. Whether during the cold winter months, when any of us had a cold or just because, sopa de pollo was always on site. It was always so tasty and packed with so much flavour. It was so irresistible that everyone would have at least two bowls. And not to sound biased, but my mom’s sopa de pollo was the best, none of us were ever able to make it like hers.
With that authentic Puerto Rican flavor and seasoned with love, it was the best sopa de pollo I’ve ever had. Finally, after all these years, I’ve recreated mama’s sopa de pollo recipe. Try it yourself and enjoy!
Recipe: Puerto Rican Chicken Soup
Total Time: 55 minutes – Servings: 4-6 – Difficulty: Easy
- 2 tablespoons olive oil
- ½ red bell pepper, in small cubes
- ½ green bell pepper, in small cubes
- ½ red onion, diced small
- 2 potatoes, in small cubes
- ¼ bunch coriander, remove stems and coarsely chop coriander leaves
- 2 packs of Sazon Con Culantro Y Achiote
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 6 chicken thighs (skin removed)
- 12 cups of water
- ½ 12 ounce bag of fideo pasta
- Pour the oil into the pan and heat over low heat for about a minute.
- Add the red bell pepper, green bell pepper, red onion, potatoes and cilantro and cook for a minute, stirring occasionally. Add the sazon, salt, pepper, garlic powder, and oregano and cook for a few more minutes, stirring occasionally.
- Add the chicken thighs and increase the heat to medium heat. Cook for about a minute.
- Add the water and stir well.
- Cook the soup, covered, about 30 minutes, stirring occasionally. Finally, the soup comes to a boil. Let the soup continue to boil.
- After the soup has boiled for about 30 minutes, add the fideo paste, crushing the fideos between your hands to make smaller pieces.
- Cook for a few more to ten minutes, stirring occasionally, until the fideos are al dente or cooked to your liking.
- Serve immediately.