Sopa De Pollo Con Arroz (Chicken and Rice Soup)

Recipe by Zenster
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 4-8
YIELD: 2 Quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Extract giblets from chicken and remove the liver.
  • Place chicken in a pot of water just large enough to hold it.
  • Cover with 1-2 quarts of water and add the giblets.
  • Add salt and bring to a boil, skimming off any foam.
  • Reduce heat, cover pot, and simmer for 20 or more minutes.
  • Chicken should fall apart after cooking.
  • Completely bone out the cooked chicken.
  • Separate white meat for use in the finished soup.
  • Crack the bones and return them to the stock with the skin.
  • Add all other non-meat parts of the chicken back to the stock.
  • Bring stock and giblets back to a fast simmer.
  • Cook stock for 1/2-1 hour longer.
  • Begin washing rice.
  • Strain stock and remove most, but not all of the fat.
  • Peel the potato, tomato and carrots.
  • Bring stock to a boil and reduce heat.
  • Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
  • Chop onion coarsely and add along with pressed or finely minced garlic.
  • Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
  • Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
  • Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
  • Finish washing rice and add to soup.
  • During last half hour of cooking add all other spices.
  • Adjust salt to taste (this recipe can take a lot of salt).
  • Avoid adding too much cumin, it will spoil the flavor.
  • DO NOT let the soup boil, it will turn to mush.
  • DO NOT use the chicken liver in the soup.
  • When the rice begins to "bloom" turn off the heat.
  • Elbow macaroni, stars or alphabet pasta may be used.
  • If using pasta, omit or reduce the amount of rice.
  • If the stock is made right it will gel when chilled.
  • Note: This recipe took years to figure out.
  • DO NOT use chicken bullion cubes or paste when making this.
  • They will cloud the soup and destroy its delicate bouquet.
  • Tinned broth is acceptable but will not compare to using the stock described above.
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