Sopa De Pollo Con Arroz Chicken and Rice Soup
Warm, comforting, and brimming with vibrant flavors, Sopa de Pollo con Arroz (Chicken and Rice Soup) is a hearty one-pot dish that brings Latin-inspired soul food to your table. This traditional recipe features tender, shredded chicken thighs, fluffy white rice, and a medley of fresh vegetables, including carrots, celery, and russet potato, all gently simmered in a well-seasoned chicken broth infused with cumin, oregano, and garlic. A fresh squeeze of lime and a sprinkle of cilantro add a zesty, fragrant finish, while optional toppings like creamy avocado and spicy jalapeño lend customizable flair. Perfect for a cozy family dinner or an effortless weeknight meal, this satisfying soup is both nutritious and bursting with flavor. With just 15 minutes of prep, it’ll quickly become a staple in your comfort food repertoire!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup white rice
- 2 medium carrots
- 2 medium celery stalks
- 1 medium yellow onion
- 3 garlic cloves
- 1 large russet potato
- 0.25 cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 8 cups chicken broth
- 1 lime
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) ground black pepper
- 1 avocado (optional, for garnish)
- 1 jalapeño (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and minced garlic to the pot, stirring frequently for 2-3 minutes until fragrant.
Add the diced carrots, chopped celery, and cubed potato. Cook for 5 minutes, stirring occasionally.
Stir in the ground cumin and dried oregano, allowing the spices to bloom for 1-2 minutes.
Pour in the chicken broth and bring to a boil.
While the broth heats, season the chicken thighs with salt and pepper, then add them to the pot.
Reduce the heat to medium-low and simmer for 15 minutes, or until the chicken is fully cooked.
Remove the cooked chicken from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks.
Add the white rice to the soup and stir well. Let it simmer for another 15 minutes, or until the rice is tender.
Return the shredded chicken to the pot and stir to combine.
Taste and adjust seasoning with additional salt and pepper as needed.
Just before serving, stir in the chopped fresh cilantro and squeeze in the juice of one lime.
Serve the soup hot, garnished with avocado slices, jalapeño slices, or additional cilantro if desired.
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 16.8 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 312 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4090 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
