Sopa de Pollo Borracho translates to Drunken Chicken Soup in Spanish. The recipe calls for 1/2 cup of garlic and a bottle of wine for a rich and flavorful 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”.
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.
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.
- 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.
You may roast the peppers prior to adding to the soup for a smoky taste.
Until next time, happy eating.