De pollo soup, or sopa de pollo, is a comforting Latin American chicken soup made with bone-in chicken, vegetables, and often rice or noodles. It’s a simple, homey dish that’s both nourishing and satisfying, perfect for a chilly day or when you need a little comfort. This version is straightforward and uses common ingredients, making it an easy weeknight meal.
Ingredients
- 2 lb (900 g) bone-in chicken pieces (thighs, drumsticks, or a mix)
- 1 tbsp (15 ml) olive oil
- 1 large onion, chopped (about 1 cup / 150 g)
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 100 g)
- 3 cloves garlic, minced
- 8 cups (1.9 L) chicken broth, preferably low-sodium
- 1 cup (180 g) long-grain white rice, rinsed
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- Salt and black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Brown the chicken: Pat the chicken pieces dry with paper towels. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken to a plate and set aside.
- Sauté the vegetables: In the same pot, add the onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Simmer the soup: Return the chicken to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom. Add the cumin and oregano. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 30 minutes.
- Cook the rice: Add the rinsed rice to the pot. Stir to combine. Continue to simmer, covered, for another 20-25 minutes, until the rice is tender and the chicken is cooked through. The chicken is done when it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer.
- Shred the chicken: Carefully remove the chicken pieces from the pot using tongs. Let them cool slightly, then remove the meat from the bones, discarding the skin and bones. Shred the meat into bite-sized pieces.
- Finish and serve: Return the shredded chicken to the pot. Stir well, and season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Tips
- Substitutions: If you don’t have chicken broth, you can use water, but the soup will be less flavorful. You can also add a bay leaf or a pinch of saffron for extra depth. If you prefer noodles, substitute the rice with 8 oz (225 g) of small pasta like fideo or orzo, and add it in the last 10 minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb liquid over time, so you may need to add a splash of broth or water when reheating.
- Common mistake: Don’t skip browning the chicken. This step adds a deep, savory flavor to the soup that you won’t get if you just boil the chicken.
- Make it lighter: For a lower-fat version, remove the skin from the chicken before browning, or use boneless, skinless chicken thighs. The cooking time will be slightly shorter, so check for doneness earlier.
Serving Suggestions
Serve this de pollo soup as a main course with warm corn tortillas or crusty bread on the side. A simple salad with avocado and a citrus vinaigrette would also complement it nicely. For a traditional touch, offer sliced avocado, chopped white onion, and a squeeze of lime for each bowl.
Variations
- Vegetable-Packed: Add diced zucchini, green beans, or corn along with the carrots and celery.
- Spicy: Add a diced jalapeño or a chipotle pepper in adobo sauce when you sauté the vegetables for a smoky heat.
- Herb-Forward: Stir in a handful of fresh spinach or cilantro at the end of cooking, just until wilted.
- Mexican-Style: Add a can of drained and rinsed black beans and a cup of frozen corn along with the rice for a heartier soup.
Storage and Reheating
Refrigerate leftover soup within 2 hours of cooking in a shallow container. It will keep for 3-4 days. To reheat, place the desired amount in a saucepan over medium heat, stirring occasionally, until hot and steaming, about 5-7 minutes. You can also reheat individual portions in the microwave on high for 2-3 minutes, stirring halfway. If the soup has thickened too much, add a little broth or water to reach your desired consistency. For longer storage, freeze the soup (without the rice, if possible, as it becomes mushy) in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts? Yes, you can. Use about 1.5 lb (680 g) of chicken breasts. They will cook faster, so add them after the soup has simmered for 20 minutes, and cook until they reach 165°F (74°C). Shred or dice them before returning to the pot.
How can I make this soup gluten-free? This recipe is naturally gluten-free if you use gluten-free chicken broth and rice. Be sure to check the labels on your broth and any other packaged ingredients.
Can I make this in a slow cooker? Absolutely. Brown the chicken and sauté the vegetables as directed, then transfer everything to a slow cooker. Add the broth, cumin, oregano, and rice. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Why is my soup cloudy? A cloudy broth is usually caused by boiling too vigorously or stirring too much. To keep it clear, simmer gently and avoid stirring frequently.
Can I add potatoes? Yes, diced potatoes (about 2 medium) can be added along with the rice. They will need the same amount of cooking time to become tender.
What if I don’t have cumin or oregano? You can omit them, but the flavor will be less complex. A good substitute for cumin is ground coriander, and for oregano, you can use dried thyme or marjoram.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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