Sopa De Pollo Con Arroz (Chicken and Rice Soup)
🕒 Cook Time: 3 hours
🕒 Prep Time: 1 hour
🕒 Total Time: 4 hours
🥘 Description: This delightful Mexican soup recipe, lovingly adopted from Mario’s La Fiesta Mexican restaurant in Berkeley, CA, brings warmth and flavor to your table. With its hearty combination of tender chicken, wholesome vegetables, aromatic herbs, and comforting rice, it’s a bowl of pure comfort that’s perfect for any occasion.
🍗 Recipe Category: Chicken
🔍 Keywords: Poultry, Meat, Mexican, Weeknight, < 4 Hours
🛒 Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Whole chicken |
| 1 | Russet potato |
| 2 | Carrots |
| 1 | Tomato |
| 2 | Celery stalks |
| 2 | Garlic cloves |
| 1 | Salt |
| 1/2 | Cup rice |
| 1/2 | Cannonball cabbage |
| 1/4 | Cup cilantro |
| 1/8 | Teaspoon ground cumin |
| 1/8 | Teaspoon white pepper |
| 1/8 | Teaspoon salt |
| 1 | Onion |
| 1-2 | Celery hearts |
🌟 Nutritional Information (Per Serving):
- Calories: 912.4
- Fat Content: 53.4g
- Saturated Fat Content: 15.2g
- Cholesterol Content: 243.8mg
- Sodium Content: 2026.2mg
- Carbohydrate Content: 42.6g
- Fiber Content: 4.4g
- Sugar Content: 4.3g
- Protein Content: 61.8g
🥣 Recipe Instructions:
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Preparation: Start by extracting the giblets from the chicken, ensuring to remove the liver. Peel the potato, tomato, and carrots.
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Cooking the Chicken: Place the whole chicken in a pot of water that’s just large enough to hold it. Cover the chicken with 1-2 quarts of water, and add the giblets. Season generously with salt and bring it to a boil. Skim off any foam that rises to the surface. Reduce the heat, cover the pot, and let it simmer gently for at least 20 minutes until the chicken is tender and falls apart easily.
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Straining the Stock: Once the chicken is cooked, carefully remove it from the pot. Bone out the chicken completely, separating the white meat for later use in the soup. Crack the bones and return them, along with the skin, to the stock. Add all other non-meat parts of the chicken back to the stock. Bring the stock and giblets back to a fast simmer and continue cooking for an additional 30 minutes to enhance the flavor.
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Preparing the Vegetables: While the stock is simmering, wash the rice thoroughly. Peel the potato, tomato, and carrots. Dice the potato into 1/2-inch cubes, cut the carrots into coins, and chop the cabbage into 1-inch chunks. Coarsely chop the onion and finely mince the garlic. Slice the celery into medium pieces.
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Adding Vegetables to the Soup: Bring the strained stock to a boil and then reduce the heat. Add the diced potato, carrot coins, and cabbage chunks. Toss in the chopped onion, minced garlic, and sliced celery. Seed the tomato, strain the juice from the seeds, and add it to the pot along with the chopped cilantro leaves. Also, add some chopped celery heart leaves and the diced chicken white meat to the soup.
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Adding Rice and Spices: Finish washing the rice and add it to the soup. During the last half hour of cooking, sprinkle in the ground cumin, white pepper, and additional salt to taste. Be cautious not to overpower the soup with cumin, as it can spoil the delicate balance of flavors. Avoid boiling the soup vigorously, as it can affect the texture of the rice.
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Final Touches: When the rice begins to “bloom” and absorb the flavors, turn off the heat. Optionally, you can add elbow macaroni, stars, or alphabet pasta for variety, adjusting the cooking time accordingly. If using pasta, you may want to reduce the amount of rice. Remember, if the stock is prepared correctly, it will gel when chilled, indicating its richness and depth of flavor.
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Serve and Enjoy: Ladle the warm and aromatic Sopa De Pollo Con Arroz into bowls, garnishing with additional cilantro if desired. Pair it with some warm tortillas or crusty bread for a satisfying meal that will comfort your soul.
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Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
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Note: This recipe is a labor of love and has been perfected over years of experimentation. Avoid using chicken bouillon cubes or paste, as they can cloud the soup and detract from its delicate flavors. While tinned broth is acceptable in a pinch, nothing compares to the richness of homemade stock.
Whether it’s a cozy weeknight dinner or a gathering with loved ones, this Chicken and Rice Soup will warm your heart and nourish your body, bringing a taste of Mexico to your kitchen. Enjoy the vibrant flavors and comforting aromas of this cherished recipe, shared from our kitchen to yours. ¡Buen provecho! 🍲🇲🇽
