Sopa de Pollo Recipe
Simmering bone-in chicken low and slow builds a broth with real body before any vegetables go in, so by the time the carrots, potatoes, chayote, and zucchini are tender, the broth itself already tastes like something rather than just hot water with vegetables floating in it.
- Prep
- 20 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 25 min
- Servings
- 6
Ingredients
- 2 1/2 lb bone-in chicken pieces (thighs, breasts, or a mix)
- 8 cups water
- 1 medium white onion, halved
- 4 cloves garlic cloves, smashed
- 3 medium carrots, peeled and sliced into rounds
- 2 medium russet or white potatoes, cubed
- 1 medium chayote, peeled and cubed
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon chicken bouillon powder (such as Knorr)
- 1 teaspoon salt
- 1/4 cup fresh cilantro, chopped, for serving
- 1 whole lime, cut into wedges, for serving
Nutrition per serving
- Calories
- 178
- Protein
- 14g
- Carbs
- 18g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the chicken pieces, water, halved onion, and smashed garlic in a large pot. Bring to a boil, then skim off any gray foam that rises to the surface.
- 2Reduce the heat to low, cover partially, and simmer for 35-40 minutes, until the chicken is cooked through and starting to pull away from the bone.
- 3Remove the chicken to a plate. Discard the onion halves. Once the chicken is cool enough to handle, shred or chop the meat and discard the skin and bones.
- 4Return the shredded chicken to the pot along with the carrots and potatoes. Simmer for 10 minutes.
- 5Add the chayote and zucchini, then stir in the bouillon powder and salt. Simmer for another 10-12 minutes, until all the vegetables are fork-tender.
- 6Taste and adjust salt as needed. Ladle into bowls and serve with chopped cilantro and lime wedges on the side.
Tips & variations
- For a deeper-flavored broth, roast the chicken bones (from a rotisserie chicken carcass, for example) at 400°F for 20 minutes before simmering.
- Swap the chayote for green beans or corn on the cob cut into rounds if chayote isn't available.
- Add a handful of rice or broken fideo noodles during the last 10 minutes of simmering for a heartier, more filling soup.
- A whole serrano or jalapeño simmered in the broth (and removed before serving) adds background heat without making the soup spicy.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. The potatoes will soften further as they sit, so for the best texture, reheat gently on the stove rather than in the microwave. The soup also freezes well for up to 3 months, though potatoes can turn slightly grainy after thawing.
Tips from the Tulo kitchen
- Skimming the foam in the first few minutes of boiling, before adding any salt, makes the biggest visible difference in how clear the final broth looks.
- Salting the broth only after the chicken is fully cooked avoids over-seasoning, since the liquid reduces slightly as it simmers.
FAQ
What is sopa de pollo?
It's a traditional Mexican chicken soup made by simmering bone-in chicken with onion and garlic to build a broth, then cooking root vegetables like carrots, potatoes, chayote, and zucchini in that same broth until tender.
Can I use boneless chicken breasts instead of bone-in pieces?
You can, but the broth will taste noticeably thinner since bones and skin are what give the broth body. If using boneless chicken, add an extra teaspoon of bouillon powder to compensate and reduce the initial simmer to about 20 minutes.
Why is my broth cloudy instead of clear?
Cloudiness usually comes from boiling too hard rather than simmering, which breaks down fat and protein into the liquid. Skim the foam early and keep the heat low once it drops to a simmer.
Can I make this soup in a slow cooker?
Yes. Cook the chicken, onion, and garlic on low for 4 hours, shred the chicken, then add the carrots and potatoes and cook another hour, followed by the chayote and zucchini for a final 30-45 minutes so they don't overcook.
