Puerto Rican Chicken Soup (Sopa de Pollo Boricua) is soul warming and heavenly delicious! This is not your traditional chicken soup! What makes Puerto Rican Sopa de Pollo amazing and above regular chicken soup? Its natural homemade savory chicken broth. The chicken broth is made from cooking whole pieces of chicken right into the soup and then flavored with plenty of Latin seasonings! Although hyper simple to make, this will be the best chicken soup you will ever make!
- 5 or more pieces chicken thighs, drumsticks, wings or combination of all plus chicken breasts cut into large chunks rinsed
- Adobo seasoning sprinkled on chicken
- 3 tbsp sofrito
- 1–2 bay leaves
- 1 packet Sazon with Annatto
- 3 carrots peeled and sliced
- 1 small onion coarsely chopped
- 8 cups chicken broth or 4 packets of powered chicken bouillon or cubes
- large handful of cilantro rinsed and chopped
- 2 large potatoes peeled and cut into 1-2 inch chunks
- 4 frozen corn coblets or fresh corn on the cob rinsed and cut in half
- 1 cup fideo, spaghetti or elbow macaroni if using spaghetti break up into small pieces
- 1 tbsp vegetable oil
- salt and pepper to taste
Add the tablespoon of oil to a caldero, dutch oven or medium to large pot.
Heat oil over medium heat.
Stir in the sofrito and stir fry for 2 minutes.
Add the onions, bay leaves and sazon.
Stir well and cook for a minute.
Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning.
Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.
Add chicken pieces to pot.
Add carrots and cook for a few minutes with all other ingredients.
Add either water or chicken broth to pot. Stir.
(Note: If using solely water you can add the chicken bouillon now to pot)
Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
Taste soup and add salt as needed.
Add pepper to taste. Stir.
Cook soup for 35-40 minutes.
Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.
Soup is done!