Sopa de Pollo y Vegetales (Chicken and Vegetable Soup)

My mom would make this soup all the time when she thought one of us was coming down with something. She always had frozen chicken stock and I followed in her footsteps, except for a few minor changes this is her creation.


2 tablespoons butter
3½-lb. whole chicken
26 oz of chicken stock
26 oz of water
2 zucchini
¼ cup sofrito sauce
Package fresh baby spinach
Fresh: 1 sprig rosemary, 2 thyme, 2 oregano, 4 parsley and 2 bay leaves (tied up with kitchen twine or a bouquet garni).
4 carrots, sliced
5 new potatoes peeled, medium cubes
3 leeks, light green parts sliced
1 medium onion, quartered
2 turnips, peeled, medium cubes
3 corns on the cob cut into 4 pieces each
Juice of one lemon to add to soup before serving.


In a large stock pot, melt butter, add the leeks until tender then the sofrito, chicken, stock, water, bouquet garni, onion. Bring to a boil then lower heat and simmer for 45 minutes. Remove the chicken and set aside. Take stock and strain pressing on the vegetables to get all the juices.

Return stock to pot at medium heat. Add carrots, potatoes, corn and turnips. Cook until tender then add and zucchini and cook for another 15 minutes. Remove skin from chicken and discard. Remove meat from bones and add to your soup. When plating, add a handful of spinach to plate, pour the hot soup over the spinach and serve. I do this so the spinach will stay bright green.


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