Drunken Chicken Soup

Sopa de Pollo Borracho

Sopa de Pollo Borracho

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.


  • 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.)


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


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.