Dominican Chicken Soup with White Rice +(Video)
This chicken soup with rice is cozy, simple, and full of Dominican home flavor. The chicken cooks with vegetables, herbs, garlic, and auyama until the broth tastes warm and comforting.
💛 At La Cocina de Keesha studio, Jessica made this soup for us, and you could feel her passion in every spoonful. She has a wonderful way of making simple ingredients taste special, and the soup had that warm, homemade feeling everyone in the studio loved right away.
💛 If you love comforting Dominican soups, try my Sancocho Dominicano, Asopao de Camarones, Asopao de Longaniza, or easy Crema de Auyama next.
How to Serve Sopa de Pollo con Arroz Blanco
Serve the soup hot with white rice on the side or spooned into the soup. With plenty of chicken and vegetables, it doesn’t need much else.
Tips & Tricks
- Season the chicken first. Letting it sit while you chop the vegetables gives the soup more flavor.
- Cut the vegetables into similar sizes. This helps them cook evenly.
- Don’t skip the auyama. It gives the broth color, body, and that Dominican soup flavor.
- Go easy with the malagueta. It has a strong flavor, so add it to taste.
How to Store
Store the sopa de pollo and arroz blanco separately in the fridge for up to 3 days. Reheat with a splash of water if needed to bring back the right texture.
For more delicious Dominican favorites, don’t miss my crispy Kipes, flavorful Mofongo con Chicharrón, tender Pollo Guisado, and comforting Dominican Spaghetti.
Dominican Chicken Soup with White Rice
Ingredients
For the Chicken Soup
- 2½ lb chicken, cut into pieces 1.1 kg
- ¼ cup Prepared sazón, enough to season the chicken
- 1 Large potato, peeled and chopped
- 1 Medium carrot, peeled and chopped
- 1 Small tayota, peeled and chopped
- 2 Pieces Dominican pumpkin, peeled and chopped
- 1 Large sweet pepper, chopped
- 3 Garlic cloves, mashed or minced
- 1 celery stalk, chopped
- 1 sprig culantro (broadleaf cilantro), chopped
- 1 small onion, chopped
- 1 tsp spoon salt, or to taste
- 1 tsp oregano
- allspice, to taste, optional
- 2 liters water
For the Arroz Blanco
- 2 cups white rice
- 2 cups water
- 1 tsp spoon salt
- 1 tsp spoon vegetable oil
Instructions
Make the Sopa de Pollo
- First, season the chicken with your prepared sazón. Mix it well so every piece gets coated, then set it aside while you prep the vegetables.
- Next, peel and chop the potato, carrot, tayota, and auyama. Chop the ajÃ, onion, celery, herbs, and garlic too.
- Then, add the seasoned chicken to a large pot with the 2 liters of water. Bring it to a boil over medium-high heat.
- After that, add the potato, carrot, tayota, auyama, ajÃ, onion, garlic, celery, and herbs.
- Next, season with salt, oregano, and a little malagueta if using. Stir everything together and let the soup cook until the chicken is tender and the vegetables are soft.
- Then, taste the broth and adjust the salt if needed. The auyama will soften into the soup and give the broth a beautiful color and cozy texture.
- Finally, serve the soup hot with arroz blanco on the side.
Make the Arroz Blanco
- First, rinse the rice until the water runs mostly clear.
- Next, add the water, salt, and oil to a pot and bring it to a boil.
- Then, stir in the rice and let it cook uncovered until most of the water has absorbed.
- After that, lower the heat, cover the pot, and let the rice steam until tender.
- Finally, fluff the rice with a fork and serve it warm with the soup.
Video
