Sopa De Pollo Uruguaya (uruguayan Chicken Soup)

Sopa de Pollo Uruguaya, or Uruguayan Chicken Soup, is a comforting and hearty dish that is a staple in the cuisine of Montevideo. This soup is filled with tender chicken, flavorful vegetables, and aromatic herbs, making it the perfect meal for a chilly day.

Sopa De Pollo Uruguaya (uruguayan Chicken Soup)

Ingredients

  • 1 whole chicken, cut into pieces
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 cups chicken broth
  • 1 cup small pasta (such as ditalini or small shells)
  • Fresh parsley for garnish

Instructions

  1. In a large pot, combine the chicken pieces, carrots, celery, onion, garlic, bay leaf, dried oregano, salt, and pepper.
  2. Pour the chicken broth over the ingredients in the pot.
  3. Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.
  4. Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
  5. Add the small pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.
  6. Adjust the seasoning with salt and pepper if needed.
  7. Remove the bay leaf from the soup before serving.
  8. Garnish each serving with fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
20g
Carbohydrates
15g
Fat
10g

Supplies

Large pot Cutting board Knife Measuring cups and spoons Wooden spoon

Tools

Forks

Serving suggestions

Sopa de Pollo Uruguaya is best served hot with a side of crusty bread or a simple green salad.

Tips & tricks

For extra flavor, you can add a splash of fresh lemon juice to the soup just before serving.

Cost

$15