Sopa De Pollo Con Arroz Chicken and Rice Soup

Warm, comforting, and brimming with vibrant flavors, Sopa de Pollo con Arroz (Chicken and Rice Soup) is a hearty one-pot dish that brings Latin-inspired soul food to your table. This traditional recipe features tender, shredded chicken thighs, fluffy white rice, and a medley of fresh vegetables, including carrots, celery, and russet potato, all gently simmered in a well-seasoned chicken broth infused with cumin, oregano, and garlic. A fresh squeeze of lime and a sprinkle of cilantro add a zesty, fragrant finish, while optional toppings like creamy avocado and spicy jalapeño lend customizable flair. Perfect for a cozy family dinner or an effortless weeknight meal, this satisfying soup is both nutritious and bursting with flavor. With just 15 minutes of prep, it’ll quickly become a staple in your comfort food repertoire!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 cup white rice
• 2 medium carrots
• 2 medium celery stalks
• 1 medium yellow onion
• 3 garlic cloves
• 1 large russet potato
• 0.25 cup fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 8 cups chicken broth
• 1 lime
• 2 tablespoons olive oil
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons (or to taste) ground black pepper
• 1 avocado (optional, for garnish)
• 1 jalapeño (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and minced garlic to the pot, stirring frequently for 2-3 minutes until fragrant.

Step 3

Add the diced carrots, chopped celery, and cubed potato. Cook for 5 minutes, stirring occasionally.

Step 4

Stir in the ground cumin and dried oregano, allowing the spices to bloom for 1-2 minutes.

Step 5

Pour in the chicken broth and bring to a boil.

Step 6

While the broth heats, season the chicken thighs with salt and pepper, then add them to the pot.

Step 7

Reduce the heat to medium-low and simmer for 15 minutes, or until the chicken is fully cooked.

Step 8

Remove the cooked chicken from the pot and place it on a cutting board. Let it cool slightly before shredding it with two forks.

Step 9

Add the white rice to the soup and stir well. Let it simmer for another 15 minutes, or until the rice is tender.

Step 10

Return the shredded chicken to the pot and stir to combine.

Step 11

Taste and adjust seasoning with additional salt and pepper as needed.

Step 12

Just before serving, stir in the chopped fresh cilantro and squeeze in the juice of one lime.

Step 13

Serve the soup hot, garnished with avocado slices, jalapeño slices, or additional cilantro if desired.

Nutrition Facts

Serving size	(1415.7g)

Amount per serving	% Daily Value*
Calories	1939.5

Total Fat 87.6g	0%
Saturated Fat 19.5g	0%
Polyunsaturated Fat 2.8g
Cholesterol 567.0mg	0%
Sodium 2974.3mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 16.8g
Protein 136.1g	0%

Vitamin D 31.8IU	0%
Calcium 312.1mg	0%
Iron 12.0mg	0%
Potassium 4090.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 28.1%

Carbs: 31.3%