Soup(er) Sunday with Jermaine Antonio: Sopa de Pollo - Chicken Soup (My Way)

This week on Souper Sunday, we're diving into a delicious bowl of Sopa de Pollo! 🇵🇷

My take on this Puerto Rican classic is packed with tender chicken, fresh veggies, and rich sofrito flavors. Perfect for a cozy meal at home. Watch the full video for step-by-step instructions, and let me know if you give it a try!

https://www.youtube.com/watch?v=Oq4nzGFNoXY

Ingredients:

1 ½ lbs boneless skinless chicken thighs

2 ears of corn, cut into half-inch thick rounds

1 large carrot, sliced

5 Yukon gold potatoes, quartered

1 red bell pepper, chopped

3 stalks celery, chopped

4 cloves garlic, minced

1 large onion, chopped

3 bay leaves

1 tablespoon dried oregano

4 heaping tablespoons sofrito (homemade or store-bought)

Water, to cover

Salt and pepper to taste

Directions: 

1. Sauté the chicken thighs with onions and celery over medium-high heat for 5-7 minutes, until the veggies have softened.

2. Add the corn, carrots, and bell pepper to the pot, and cook for another 7 minutes.

3. Stir in the sofrito, bay leaves, and oregano, letting everything combine.

4. Add the quartered Yukon gold potatoes and pour in enough water to slightly cover the ingredients.

5. Season with salt and pepper, cover the pot, and simmer for 30-40 minutes to let the flavors meld together.

6. Taste and adjust seasoning as needed, then serve hot and enjoy!