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.
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
- In a large pot, combine the chicken pieces, carrots, celery, onion, garlic, bay leaf, dried oregano, salt, and pepper.
- Pour the chicken broth over the ingredients in the pot.
- 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.
- 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.
- Add the small pasta to the pot and cook for an additional 10-12 minutes, or until the pasta is tender.
- Adjust the seasoning with salt and pepper if needed.
- Remove the bay leaf from the soup before serving.
- 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