Sopa de Pollo Recipe!
I travel with my family several times a year to Southern Utah. We love the scenery, the hikes, the outlooks, the weather…and a little Peruvian restaurant called Viva Chicken.
We will get something from Viva Chicken at least once a day while staying in St. George. It’s the best. I love their chicha morada and salads while my kids love their rotisserie chicken….but we all love their Sopa de Pollo (their chicken soup).
We were supposed to be leaving this Friday for a week in Southern Utah to celebrate spring break. However, with the Covid-19 changes, we will be at home, missing the places that are such a tradition for our family.
But….in an effort to make things better I’ve been working on a knock off Sopa de Pollo recipe that we can eat next week to tide us over until we are in Southern Utah again…and I have to say…it’s pretty darn good.
This Sopa de Pollo has 4 different components (broth, rice, chicken, and fresh chopped toppings) and isn’t served like a traditional soup but it is a quick one to make and tastes delicious.
Here’s how to make it:
*6 cups of chicken broth (I use 3 bouillon cubes and 6-7 cups water)
Simmer that for 30 minutes with: 1 onion cut in half, 1 stalk of celery cut into chunks, and a tablespoon of pepper corns
Then add 1/4 cup of frozen peas and 1/4-1/2 cup chopped or thinly sliced carrots continue to simmer until carrots are soft
*Cook 4 cups of white rice. (I do this in the rice cooker while my broth is simmering.)
*Boil 2 chicken breasts and shred. (Sometimes after shredding I will throw the shredded chicken in a fry pan with a little butter and some of the broth that is simmering to give it a little more flavor but it isn’t necessary.)
THE CHOPPED TOPPINGS:
*Finely chop 1/2 a red onion, a red pepper, and a handful of cilantro
Place your rice in the bottom of the bowl, then add your chicken on top. Pour the desired amount of broth on the top and then sprinkle with the fresh chopped ingredients.
(We do this buffet style at our house because everyone likes different portions of chicken or rice or cilantro, etc.)
It isn’t exactly the same as Viva Chicken…but it is delicious and will tide us over until we are back in Southern Utah enjoying the sites (and tastes) that we love so much.
***And if you are looking for another chicken recipe this roasted chicken recipe is delicious….and you can use the leftovers for the chicken to make Sopa de Pollo the next night!
You can get the full recipe HERE.
And if you are ever in the St. George, Utah area…seriously check out the Viva Chicken…and get the Herbal Limeade…its so darn good.
Also, no…this isn’t a sponsored post from Viva Chicken…we just really love it…and I’m looking forward to being down there again soon.