Sopa de Pollo (Puerto Rican Chicken Noodle Soup)
A comforting one-pot chicken soup built on seared bone-in chicken, a sofrito-seasoned broth, and tender egg noodles with potatoes and carrots. A warm, hearty meal that's easy enough for a beginner cook to make from start to finish.
Ingredients
For the Chicken
For the Broth
For the Vegetables and Noodles
Instructions
Season the Chicken
-
Pat the chicken pieces dry with paper towels, then sprinkle them evenly with the sazon, salt, and pepper. This gives the chicken a light golden color as it cooks and builds the first layer of flavor for the soup.
Sear the Chicken
-
Heat the oil in a large pot over medium-high heat. Add the chicken pieces in batches, skin-side down first, and sear for about 3 to 4 minutes per side, until golden brown. Set the seared chicken aside on a plate. It does not need to be fully cooked yet, just nicely browned.
Cook the Aromatics
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Lower the heat to medium and add the onion and bell pepper to the same pot, stirring gently to pick up the browned bits left behind. Cook for about 3 to 4 minutes, until the vegetables are soft and fragrant. Stir in the sofrito, cumin, oregano, garlic powder, and chicken bouillon powder, and cook for 1 more minute until warm and toasty smelling. Add the garlic and cook for 20 seconds, just until fragrant, being careful not to let it burn.
Simmer the Soup
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Remove and discard the chicken skin, then return the chicken pieces to the pot. Pour in the chicken broth and add the potatoes, carrots, and bay leaves. Increase the heat to high and bring the pot to a boil. Once boiling, cover, reduce the heat to medium-low, and simmer for 35 to 40 minutes, until the chicken reaches 165°F and the vegetables are fork-tender. The broth will look light and fragrant at this stage, this is normal.
Shred the Chicken
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Carefully lift the chicken pieces out of the pot and set them on a cutting board to cool slightly. Discard the bones, then shred or dice the meat and return it to the pot. If there is a layer of fat sitting on top of the broth, skim it off with a spoon for a cleaner finish.
Finish the Soup
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Bring the soup back to a gentle boil, then stir in the noodles and corn. Cook uncovered for 6 to 8 minutes, until the noodles are tender but not mushy. Season generously with salt and pepper, adding a splash more broth if the soup looks thicker than you'd like. Stir in the lime juice just before serving, it brightens the whole pot. Ladle into bowls and top with fresh cilantro.
Note
Let the soup cool completely before storing. It keeps well in an airtight container in the refrigerator for up to 4 days.
The noodles will soak up broth as the soup sits, so add a splash of water or broth when reheating on the stovetop or in the microwave to loosen it back up.
This soup can be frozen for up to 3 months, though the noodles soften more after thawing. For the best texture, cook a fresh batch of noodles to stir in after reheating.
If the broth tastes flat after simmering, a little extra salt or a fresh squeeze of lime usually brings it back to life.
