Puerto Rican Chicken Soup Recipes

PUERTO RICAN CHICKEN SOUP (SOPA DE POLLO BORICUA)

Steps:

• Add the tablespoon of oil to a caldero, dutch oven or medium to large pot. Heat oil over medium heat. Stir in the sofrito and stir fry for 2 minutes.
• Add the onions, bay leaves and sazon. Stir well and cook for a minute.
• Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning. Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.Add chicken pieces to pot.
• Add carrots and cook for a few minutes with all other ingredients.
• Add either water or chicken broth to pot. Stir.(Note: If using solely water you can add the chicken bouillon now to pot)
• Add cilantro.
• Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
• Add potatoes.
• Taste soup and add salt as needed. Add pepper to taste. Stir.Cook soup for 35-40 minutes.
• Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.Soup is done!

SOPA DE FIDEO (CHICKEN NOODLE SOUP)

Steps:

• In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
• Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
• Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
• Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
• Taste for additional salt and pepper and squeeze fresh lime juice over soup when serving.

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

Steps:

• Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
• In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
• Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.

PUERTO RICAN CHICKEN SOUP

Steps:

• in large stock pot heat oil
• add onion, carrots and green pepper, saute
• add rice, chili and pepper, saute
• add garlic, saute
• add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
• cook for 1 hour covered until chicken is done.
• take chicken out and debone add chunks of chicken back inches.
• remove bay leaves.