Ingredients
Scale
- Soup Base:
- 13 cups fresh water
- 2 pounds chicken breast, trimmed and cut into 6 or 8 pieces
- ½ cup rice (white or brown)
- 5 medium/small yellow potatoes, peeled and chopped
- 1 sweet potato, peeled and chopped
- Salt and pepper to taste
- 2 cups chicken bone broth or regular chicken broth
- Sofrito:
- 1 onion, chopped
- 1–2 garlic cloves, minced
- 1–½ carrots, chopped
- ½ red pepper, chopped
- Seasoning:
- 2 tsp salt (add more gradually if needed)
- ½ tsp chili powder
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- Garnish:
- Minced cilantro or Italian parsley
- Avocado, diced
- 1 tablespoon lemon or lime juice (optional)
- Serving:
- Whole wheat toasted bread, brushed with oil and Italian herbs
Instructions
- In a large pot, bring 8 cups of water to a boil over medium-high heat.
- Add the chicken breasts and cook for 20-25 minutes, or until fully cooked. Skim off any foam that rises to the surface.
- Add the sofrito ingredients (onion, garlic, carrot, and red pepper), potatoes, and rice to the pot. Reduce heat and let simmer for 20-25 minutes for white rice or 45 minutes for brown rice, until the potatoes are tender. Be careful not to overcook the potatoes, as they may break apart.
- Monitor the water level and add more broth or water as needed to keep the soup from becoming too thick.
- Adjust seasoning by adding more salt or spices as needed.
- Once the soup is ready, garnish with minced cilantro or Italian parsley, and diced avocado.
- Brighten the soup with a tablespoon of lemon or lime juice for added freshness.
- Serve hot with a side of whole wheat toasted bread brushed with oil and Italian herbs.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes