Homemade Sopa de Pollo (aka chicken soup)
Sopa de Pollo
Food for a Cold or Just a Cold Winter Evening...
Chicken soup has long been known for its curative properties. It has long been used as a treatment for the common cold. Chicken soup is not only tasty, but it is nutricious and it just tends to make you feel better when you eat it. People have been using this cold/flu remedy for years. How can so many old wives and mothers be wrong? The true beauty of chicken soup is that it tastes great, so you can eat it even when you aren't feeling bad, but if you do feel poorly, this medicine is much tastier than most.
This recipe is for a chicken and rice soup. It is easy to make, quick, and inexpensive. It doesn't require a whole lot of preparation either. If you want to add a little flair to the recipe, see my pico de gallo recipe. I discovered this amazing chicken rice soup at one of my favorite Mexican restaurants and have been trying to recreate it. I think I have it about right -- one heaping bowl of chicken rice (sopa de pollo) soup topped with a tablespoon or two of fresh pico de gallo and a couple of slices of fresh avocado. Serve with a couple of fresh lime slices to squeeze in the soup right before eating. Oh so very delicious.
So whether you just want chicken rice soup alone or sopa de pollo with a little latin flair, this is a recipe I urge you to try. Enjoy!
- 3 32 oz boxes chicken broth
- 1 box boil in bag rice, (4 packs inside one box)
- 1 15 oz can carrots, sliced or diced
- 1 1/4 lb chicken breasts, (cooked in broth then shredded)
- 1/2 cup fresh parsley, chopped
- to taste salt & black pepper
- 2 tbsp chicken bouillon powder, (not cubes)
- 3 cups water
- Pour the 3 boxes of chicken broth into a large soup pot. Place the chicken breasts in the broth and boil until chicken is no longer pink. Remove chicken from the broth, keeping the broth in the pot. Let chicken cool and then shred.
- While chicken is cooling, add the parsley, water, carrots, salt, pepper, and chicken bouillon.
- Add the shredded chicken back to the pot and let simmer on medium-low for about 45 minutes.
- Serve soup alone or serve Mexican style with pico de gallo (see my recipe), avocado, and lime wedges. Enjoy!!!