Drunken Chicken Soup
Poultry, Soup

Sopa de Pollo Borracho (Drunken Chicken Soup)

It is officially Autumn! Do you hear that, Mother Nature?! We are heading back up to 100 degrees by the weekend? Could you please turn down the thermostat a bit? Just a little bit. Please, Ma’am. If it isn’t too much trouble.

I am trusting her to hear my plea and am going through the archives for Fall recipes, starting with this one from my brother for Sopa de Pollo Borracho, translation “drunken chicken soup”.

Drunken Chicken Soup


A bottle of wine and a 1/2 cup of minced garlic – oh my! That’ll warm you up on the insides. And definitely sounds like a Chef Michael recipe.

But, I have to tell you, the thing that really makes this recipe is the fennel and rosemary. The play of the spices with the broth and chicken is amazing.

This is a cook all day soup, but you could make the broth in a crock pot, then finish the rest just before dinner.

Serve it with some homemade bread (like One Hour Whole Wheat Bread or Oat Nut Bread) or flour or hominy tortillas for a hearty, stick to your ribs meal.

 

Sopa de Pollo Borracho

Serves4-6
Cook time4 hours
Meal type Poultry, Soup
Region Spanish
Sopa de Pollo Borracho (drunken chicken soup) - a flavorful soup made with chicken, garlic and a bottle of wine.

Ingredients

  • 1 Small fryer chicken (or 4-5 leg quarters)
  • 1/2 cup garlic (minced)
  • 1 cup onion (diced)
  • 1 bottle dry white wine
  • 3 cans petite diced tomatoes (14.5 ounce size)
  • 1/2 cup fresh basil (chopped)
  • 4 3- 4 inch sprigs rosemary
  • 1 tablespoon ground fennel seeds
  • 1 tablespoon paprika
  • 1 cup red pepper (diced)
  • 1 bag small pasta (such as stars, alphabet, etc.)

Note

You may roast the peppers prior to adding to the soup for a smoky taste.

Directions

Remove skin and excess fat from chicken, put in a stock pot with garlic, onion and wine (yes, the whole bottle ) add water to cover the chicken and a little salt and pepper. Bring to a boil then simmer until the chicken is falling off the bone.

Slow Cooker method: put the ingredients above in the slow cooker and cook on low at least 4-6 hours or on high 2-3 hours.
Remove the chicken to cool. Add the remaining ingredients except pasta to the broth. Bring to a boil, reduce heat, simmer 30-45 minutes. Remove rosemary stems.

Slow Cooker: same as above except turn the heat to high for 30-45 minutes.

While the soup is simmering, remove chicken meat from the bones and roughly chop it. Add to soup.

In a separate pot, cook pasta per package directions.
Add salt and pepper to the soup to taste.

Serve soup topped with pasta and garnish with fresh chopped basil, and maybe a dollop of sour cream.

 

Until next time, happy eating.
~Audrey

 

17 thoughts on “Sopa de Pollo Borracho (Drunken Chicken Soup)”

    1. If by LA you mean Los Angeles, tell me about it! I am in the Inland Empire and we are hovering around 100 degrees this week, ugh! And if you mean Lousiana, please take your humidity back, ha ha!

  1. I’ve had soup on the brain quite often lately as we have had some nice rainy days this weekend. Looks like a nice twist on a chicken soup recipe – and I love that you have a slow cooker variation.
    Looking forward to a great month of co-hosting. #HomeMattersParty
    Alayna recently posted…A Witchy Front PorchMy Profile

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