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Cuban Chicken Soup recipe (Sopa de
Pollo)
1 1/2 quarts water
1/2 boneless chicken, cut into pieces
1 chicken liver
2 garlic cloves, minced
1 tsp salt
1/4 tsp. ground oregano
1 medium onion, chopped well
1 tbsp. tomato sauce
1 potato, diced small
1 carrot, sliced
1/4 teaspoon saffron
2 oz. vermicelli pasta
1 tsp lemon juice
In large pot, add water, chicken, liver, garlic, salt, oregano,
onion and tomato sauce. Cook over medium heat until chicken is
tender (20-30 minutes or so). Add diced potato and carrots, cooking
over medium-low heat until vegetables are tender (20-30 minutes).
Using a blunt object or potato masher, slightly mash vegetables in
pot. Add saffron and pasta. Cook until pasta is tender and add lemon
juice.
Serves 5.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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