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Sopa de Arroz con Pollo Recipe

Latin American · Soup · 60 min total

A comforting Latin American chicken and rice soup, hearty and flavorful with a hint of lime and cilantro.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 cups chicken broth
• 1 cup long-grain white rice
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Season chicken thighs with salt and pepper. Heat oil in a large pot over medium-high heat. Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Stir in cumin and oregano; cook 1 minute.
3. Return chicken to pot. Add broth, rice, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken is cooked through.
4. Remove chicken and shred with two forks. Return shredded chicken to pot. Discard bay leaf. Stir in lime juice and cilantro. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For a thicker soup, use less broth or cook longer to reduce.
• Serve with avocado slices and warm tortillas.
• Store leftovers in the refrigerator for up to 3 days.

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