During the cold days, a hearty hen or chicken soup can be a comforting remedy for flu or for those holiday seasons when we've indulged in plenty of treats. I've always strived to recreate my mom, Nereida's delicious soup, as she is an exceptional cook. Being a fan of Dominican cuisine, I've mastered the art of cooking many traditional dishes. My cooking motto revolves around using natural ingredients such as garlic, oregano, salt, pepper, and a generous amount of cilantro.
The soup is a traditional dish and is one of the most popular in Dominican culture, consumed throughout the country. Preparing a Dominican-style chicken soup is an excellent way to enjoy the cuisine of this beautiful country.
Here's the first recipe I share in this blog for you to enjoy:
Dominican Chicken Soup (Sopa de Pollo Dominicana)
A delicious recipe for Dominican Chicken Soup. This broth can also be made with free-range chicken (Hen), taking into account that this meat will take a little longer to tenderize.
Ingredients:
• 3-pound chicken or hen
• 2 cups of auyama pumpkin cut into small cubes (divided for use)
• 2 medium carrots peeled and chopped
• 2 cups potatoes cut into cubes
• 2 plantains peeled and cut into pieces
• 2 medium yuca (cassava root) cut into pieces
• 1 medium onion chopped
• 1 cup noodles
• 2 aji gustoso (a type of chili pepper) minced
• 1 sprig of fresh rosemary
• 1 Tablespoon chopped parsley
• 1/4 cup of fresh cilantro chopped
• 3 Tablespoon of olive oil (divided for use)
• 1 tablespoon of garlic crushed
• 1/4 cup of the juice of a bitter orange or cider vinegar
• Approximately 1 gallon of boiled, hot water
• Salt and pepper to taste
Directions:
1. Begin by cleaning and cutting the chicken into small pieces. Season it with oregano, salt, pepper, garlic, peppers, onions, and cilantro. For easy seasoning, you can instead use 3 tablespoons of my Sazon Dominicano recipe.
2. In a saucepan, heat 2 tablespoons of oil. Add the seasoned chicken and sauté until it turns golden brown. Pour in 2 cups of hot water and let it simmer for 2 minutes. Then, add 1 cup of auyama (pumpkin) and let it simmer for 15 minutes. The chicken will release its own flavorful broth. For those using hen meat, adjust the amount of water and cooking time before adding the pumpkin, which may take 1-2 hours longer, and a few extra cups of water to get tender meat and a more flavorful broth.
3. In a larger pot for making the soup, heat 1 tablespoon of oil and sauté the chopped onions until they turn translucent and start to brown. Add the plantains and 2 cups of hot water, and let it simmer for about 5 minutes. Then, add the remaining auyama pumpkin, aji gustoso, potatoes, carrots, and cooked chicken with its broth. Add enough hot water to cover the vegetables and meat, ensuring an extra two inches above their level. Lastly, add the noodles when the potatoes begin to slightly soften.
4. As the broth thickens, add the parsley and rosemary. About 5-7 minutes before turning off the heat, be cautious not to overcook the potatoes and plantains, as they may become mushy, add the garlic, cilantro, bitter orange juice, and salt and pepper to taste. Remove from heat and let it sit for 5 minutes before serving!
Notes:
a) In step two, it's important to note that chicken cooks faster than other meats like hen or beef, which require more time to tenderize. When preparing Hen soup or beef soup, consider the additional time needed for these types of meats. Additionally, adding half of the auyama with the meat while it cooks contributes to achieving the desired texture and color in the broth.
b) In step four, for a quicker thickening process and enhanced visual appeal, consider removing herbs, peppers, and some of the veggies, and blending them into a thick paste to be added back into the pot. This method not only adds flavor but also helps thicken the broth.
Both of the tips shared in these notes also work when preparing the Sancocho recipe.
Garlic paste and herbs.
"Do not grieve, for the joy of the LORD is your strength." – Nehemiah 8:10
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