Traditional Salvadoran Chicken and Rice Soup (Sopa de Pollo y Arroz Tradicional Salvadoreña)

Sopa de Pollo y Arroz is a traditional Salvadoran chicken and rice soup that is hearty, comforting, and full of flavor. This soup is a staple in Salvadoran cuisine and is perfect for warming up on a chilly day or for serving to a crowd.

Traditional Salvadoran Chicken and Rice Soup (Sopa de Pollo y Arroz Tradicional Salvadoreña)

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 cup rice
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 2 tablespoons chopped cilantro
  • 2 limes, cut into wedges

Instructions

  1. In a large pot, combine the chicken, onion, garlic, carrots, potatoes, rice, oregano, cumin, salt, and pepper.
  2. Pour in the chicken broth and bring the soup to a boil.
  3. Reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the rice is tender.
  4. Stir in the chopped cilantro and adjust the seasoning with more salt and pepper if needed.
  5. Serve the soup hot with lime wedges on the side for squeezing over the soup.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
30g
Fat
8g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Ladle Serving bowls

Tools

Stove

Serving suggestions

Sopa de Pollo y Arroz is best served with warm corn tortillas or crusty bread for dipping.

Tips & tricks

For extra flavor, you can add a few slices of ripe avocado to each serving of the soup.

Cost

$15