Sopa de Pollo

🛒 Ingredients

• Chicken (bone-in, skin-on) 600 g · 1080 kcal
• Water 1800 g · 0 kcal
• Carrots 120 g · 49 kcal
• Celery stalks 80 g · 13 kcal
• Potato 200 g · 154 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 15 g · 22 kcal
• White rice (uncooked) 100 g · 360 kcal
• Olive oil 14 g · 126 kcal
• Fresh cilantro 10 g · 2 kcal

👨‍🍳 Instructions

1. Rinse the chicken pieces thoroughly. In a large pot, heat olive oil over medium heat and sear the chicken on all sides until lightly browned.
2. Add chopped onion, minced garlic, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables soften.
3. Pour in the water, add bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.
4. Remove the chicken from the pot, let it cool slightly, then shred the meat from the bones and skin. Discard bones and skin, and set aside the shredded chicken.
5. Add diced carrots and potatoes to the simmering broth. Cook for 15 minutes, or until vegetables are tender.
6. Stir in the uncooked white rice and the shredded chicken. Continue to simmer for another 15-20 minutes until the rice is cooked through.
7. Remove the bay leaf, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.