Sopa de Pollo con Verduras y Plátano
Sopa de Pollo con Verduras y Plátano is a traditional Central and South American chicken soup that has been cherished for generations. This hearty and flavorful soup combines tender chicken pieces with a colorful array of vegetables, including chayote, yucca, and plantains, making it a perfect comfort food during the chilly winter months. The fragrant broth, enriched with savory chicken bouillons, is complemented by a touch of cumin and pepper, creating a delightful balance of flavors. Best enjoyed with a side of white rice and warm corn tortillas, this soup is a nourishing communal dish that brings family and friends together.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
whole broiler-fryer chicken
1 (cut up, skin removed, rinsed, and dried)
chayote
1 (peeled, cut into quarters, then halved)
large white potatoes
2 (peeled and cut into quarters, then halved)
large yucca root
1 (peeled, sliced into 1.5 in wide round pieces, then halved)
plantain
1 (sliced into 6 round pieces without peeling)
green cabbage
1/2 head (quartered)
carrot
1-2 (peeled and cut into small diagonal slices)
whole yellow corn on the cob
2 (each cut into 4 large round pieces)
celery
1 stalk (chopped)
green bell pepper
1/4 cup (chopped)
onion
1/2 cup (chopped)
cilantro leaves
1/4 cup (chopped)
Knorr chicken bouillon (chicken flavor)
2 tablespoons
Knorr chicken bouillon (tomato flavor)
2 tablespoons
cumin
to taste
black pepper
to taste
salt
to taste
cooking oil
1/2 tablespoon
water
6-8 cups
Instructions
1
In a very large pot, heat 1/2 tablespoon of cooking oil over medium-high heat. Add the chopped green bell pepper, onion, and celery, sautéing for about 1.5 minutes until they become fragrant.
2
Add the whole, cut-up chicken pieces to the pot, browning them for about 6-8 minutes. If necessary, increase the heat to high to prevent moisture buildup during browning.
3
Pour in 6 cups of water and bring the mixture to a quick simmer. Carefully incorporate all of the vegetables except the cabbage; ensure the yucca is placed on top to prevent it from sticking to the bottom.
4
Season the soup with 2 tablespoons each of Knorr chicken bouillon (chicken flavor) and Knorr chicken bouillon (tomato flavor). Add cumin, pepper, and salt to taste.
5
Gently add the quartered cabbage, trying to keep the leaves intact. Cover the pot and let it cook on medium-high heat for 20-25 minutes, or until the potatoes and chayote squash are tender.
6
In the last 10 minutes of cooking, stir in the chopped cilantro to infuse the soup with fresh flavor.
7
Once prepared, serve the soup hot with a side of white rice and corn tortillas. Peel and slice the plantain at the time of serving for an added texture, while its skin keeps it firm during cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sopa de Pollo con Verduras y Plátano?
It is a traditional Central and South American chicken soup featuring tender chicken, plantains, and various root vegetables like yucca and chayote.
What are the primary ingredients in this soup?
The main ingredients include a whole broiler-fryer chicken, chayote, potatoes, yucca root, plantains, cabbage, carrots, and corn on the cob.
How should the chicken be prepared before cooking?
The whole broiler-fryer chicken should be cut up, have the skin removed, and then be rinsed and dried.
What vegetables are included in the recipe?
The recipe calls for chayote, white potatoes, yucca root, cabbage, carrots, corn on the cob, celery, green bell pepper, and onion.
How is the broth flavored?
The broth is flavored with Knorr chicken bouillon (both chicken and tomato flavors), cumin, black pepper, salt, and fresh cilantro.
Why is the plantain cooked with its skin on?
The plantain is sliced into round pieces without peeling because the skin helps it stay firm during the cooking process.
When should I peel and slice the plantain?
While it cooks with the skin on, you should peel and slice it into the soup at the time of serving.
What is the first step in the cooking process?
The first step is to heat cooking oil in a large pot and sauté chopped green bell pepper, onion, and celery for about 1.5 minutes.
How long should the chicken pieces be browned?
The chicken pieces should be browned in the pot for approximately 6 to 8 minutes.
How much water is needed for the soup?
The recipe requires between 6 to 8 cups of water.
How should the yucca be placed in the pot?
The yucca should be placed on top of the other vegetables to prevent it from sticking to the bottom of the pot.
When is the cabbage added to the soup?
The quartered cabbage is added gently after the other vegetables and seasonings have been incorporated.
How long does the soup need to simmer?
After covering the pot, the soup should cook on medium-high heat for 20 to 25 minutes.
How do I know when the soup is finished?
The soup is ready when the potatoes and chayote squash have reached a tender consistency.
When should the cilantro be added?
The chopped cilantro should be stirred in during the last 10 minutes of cooking to infuse its fresh flavor.
What are the recommended side dishes?
This soup is best enjoyed with a side of white rice and warm corn tortillas.
What type of chicken bouillon is used?
The recipe uses 2 tablespoons of Knorr chicken bouillon (chicken flavor) and 2 tablespoons of Knorr chicken bouillon (tomato flavor).
How should the corn on the cob be prepared?
Each of the two whole yellow corn cobs should be cut into 4 large round pieces.
How is the yucca prepared?
The yucca root should be peeled, sliced into 1.5-inch wide round pieces, and then halved.
How is the chayote prepared?
The chayote is peeled, cut into quarters, and then halved again.
What kind of oil is used for sautéing?
The recipe calls for 1/2 tablespoon of standard cooking oil.
Can I adjust the spice levels?
Yes, the cumin, black pepper, and salt should be added to taste.
What category of food does this recipe fall into?
This is a traditional Hispanic soup or stew, often categorized as comfort food.
What is the preparation for the carrots?
Carrots should be peeled and cut into small diagonal slices.
How should the cabbage be cut?
The 1/2 head of green cabbage should be quartered, keeping the leaves intact if possible.
What is the texture of the soup?
It is a hearty, vegetable-rich soup with a fragrant broth and tender meat.
Is this a good dish for winter?
Yes, it is described as a perfect comfort food and a 'winter warmer' for chilly months.
How many ingredients are in this recipe?
The recipe contains 19 individual ingredients.
Should I use a small or large pot?
You should use a very large pot to accommodate the whole chicken and all the vegetables.
What type of onion is recommended?
The recipe specifies 1/2 cup of chopped onion, typically white or yellow.