Sopa de pollo Salvadoreña tradicional así como la hacia mi abuela en el campo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: parsley

Parsley provides a similar fresh flavor and is often more accessible.

avocado

🥗Healthier: sliced cucumbers

💰Cheaper: sliced cucumbers

Cucumbers add a refreshing crunch at a lower cost.

lime

🥗Healthier: lemon

💰Cheaper: lemon

Lemons are usually less expensive and can provide similar acidity.

Wash the chicken with lemon and salt, then rinse well.

Cut the chicken into pieces, ensuring to remove any unwanted parts.

Prepare a clean cutting board and knife for vegetables to avoid cross-contamination.

Chop the vegetables: potato, carrot, chayote, onion, and garlic.

Soak the chopped vegetables in water to prevent oxidation of the potato.

In a clean pot, heat 1 tablespoon of oil over medium-low heat.

Add the chopped vegetables and sauté for 1 minute.

Add 2 bay leaves and a pinch of salt to the sautéed vegetables.

Add the chicken pieces to the pot and cook for 5 minutes, adding the chicken's innards as well.

After 5 minutes, add 6 cups of water to the pot and increase the heat to medium.

Remove any foam that rises to the surface while the soup is boiling.

Cook the chicken for an additional 10 minutes, making a total of 20 minutes of cooking time for the chicken.

Remove the chicken from the pot and strain the vegetables, which can be discarded or kept based on preference.

Add 1/4 cup of washed rice and 1/4 cup of noodles to the broth.

Tie the cilantro, basil, and mint together and add them to the pot.

Add a small amount of seasoning (consomé) to taste, if desired.

Let the soup cook for 20 minutes over medium heat.

While the soup cooks, season the chicken pieces with mustard, salt, and pepper.

Grill the chicken pieces in a skillet over medium heat until browned.

Serve the soup with tortillas and enjoy.

Cooking Techniques

Equipment Needed

Spice Level: