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.
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
- In a large pot, combine the chicken, onion, garlic, carrots, potatoes, rice, oregano, cumin, salt, and pepper.
- Pour in the chicken broth and bring the soup to a boil.
- 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.
- Stir in the chopped cilantro and adjust the seasoning with more salt and pepper if needed.
- 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