Sopa De Pollo Central Recipes

CALDO DE POLLO

Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

Ingredients

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

SOPA DE POLLO (CENTRAL/SOUTH AMERICAN CHICKEN SOUP)

Sopa De Pollo (Central/South American Chicken Soup) image

I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.

Provided by Chef Sarita in Aust

Categories Stocks

Time 45m

Yield 5-6 serving(s)

Number Of Ingredients 19

Ingredients

1 broiler-fryer chicken (whole, cut up, skin removed, rinsed and dried)
1 chayote (peeled, cut in 4 quarters then each piece cut in half)
2 large white potatoes (peeled, cut in 4 quarters then each piece cut in half)
1 large yucca root (peeled, sliced into 1.5 in wide round pieces, then that piece cut in half)
1 plantain (DO NOT peel, slice into 6 round even slices)
1/2 head green cabbage, quarted
1 -2 carrot (peeled, cut into small diagnol slices)
2 whole yellow corn on the cob (each cut into 4 large round pieces)
1 celery, chopped
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup cilantro leaf
2 tablespoons Knorr chicken bouillon (chicken flavor)
2 tablespoons Knorr chicken bouillon (with tomato flavor)
cumin
pepper
salt
1/2 tablespoon cooking oil
6 -8 cups water

Steps:

On medium high heat in a Very large pot, add oil and heat. Once oil is heated, add bell pepper, onion and celery. Saute for about 1 1/2 minutes. Add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). Add 6 cups of water to the pot.
Bring the soup to a quick simmer and then add the rest of the veggies to pot EXCEPT for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). If there is not enough water to cover the veggies, this is the time to add a bit more water. Once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. Add some salt if neccesary.
Carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast UNTIL the potatoes/chayote squash are tender. Add the cilantro at the last 10 minutes of cooking.
Serve with white rice. The plaintain is peeled when the person eats it. The peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.

Nutrition Facts : Calories 614.7, Fat 30.5, SaturatedFat 8.5, Cholesterol 138.6, Sodium 1477.1, Carbohydrate 47.5, Fiber 7.4, Sugar 13.8, Protein 40.3

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