Sopa de Pollo / Chicken Soup
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Yield:
8 servings
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Total Time:
1 hr 40 mins
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Prep Time:
40 mins
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Cook Time:
1 hr
Ingredients
- 2 tablespoons Mazola® Corn Oil
- 2 pounds bone-in chicken thighs
- 1½ teaspoons salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon Dominican oregano
- 1 teaspoon paprika
- 4 garlic cloves, minced
- ½ cup sofrito
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 cup corn
- 2 medium potatoes, peeled and cubed
- 2 cups pumpkin, peeled and cubed
- 1 onion
- ½ cup chopped cilantro
- 10 cups water, plus more as needed
- 1 cup noodles
Instructions
- Add the bone-in chicken thighs to a large bowl. Season with salt, black pepper, Dominican oregano, paprika, fresh minced garlic, and sofrito. Mix well until the chicken is evenly coated.
- Cover and marinate the chicken for at least 30 minutes. For more flavor, refrigerate it overnight.
- Heat the Mazola® Corn Oil in a large stockpot over medium heat for about 1 minute.
- Add the seasoned chicken thighs and cook for 4–5 minutes per side, until lightly browned. The chicken does not need to be fully cooked at this point.
- Add the carrots, celery, corn, potatoes, pumpkin, cilantro, and water. Stir everything together.
- Increase the heat to medium-high and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low, partially cover the pot, and simmer for 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Remove the pumpkin pieces from the pot and transfer them to a blender with a small amount of the soup broth.
- Blend the pumpkin until smooth, then pour it back into the pot and stir well to thicken the broth.
- (Optional) Remove the chicken thighs and let them cool slightly. Remove the bones, shred or cut the chicken into bite-sized pieces, and return it to the soup.
- Add the noodles and cook uncovered according to the package instructions, usually 8–10 minutes. Stir occasionally so they do not stick.
- Taste the broth and adjust the salt and black pepper as needed. Add more water if the soup becomes thicker than desired.
- Ladle the sopa de pollo into bowls and serve hot.
Recipe by Giselle Rosario of @cookingwith.gi
