Paraguayan Sopa de Pollo is a traditional chicken soup made by simmering bone-in chicken with vegetables in a rich, savory broth.
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This Paraguayan Sopa de Pollo recipe is made with whole chicken pieces, squash, corn, and potatoes for a hearty, one-pot chicken soup.
It's a staple in our home, and if you enjoy traditional Paraguayan comfort food, you may also like my authentic Vori Vori de Pollo recipe or my Vori Vori de Carne recipe, two classic Paraguayan soups made with tender cornmeal and cheese dumplings.
The slow simmer creates a rich, balanced broth that makes this Paraguayan chicken soup satisfying and full of flavor.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Bone-in chicken: Builds a flavorful, rich broth.
- Onions and garlic: Create the aromatic base.
- Tomatoes and peppers: Add balance and mild acidity.
- Carrots, squash, sweet potato, and potato: Provide body and natural sweetness.
- Corn on the cob: Adds texture and depth.
- Knoor Chicken bouillon: Enhances the overall flavor.
- Bay leaf and oregano: Add subtle warmth.
- Boiling water: Forms the broth.
- Cooking oil: Used to sauté aromatics.
- Cilantro, parsley, and green onions: Fresh finish.
- Lemon or lime juice: Brightens the final flavor.
How to Make Sopa de pollo
Note: Full instructions are provided in the recipe card below.
- Heat the oil in a large stockpot over high heat. Add the chicken and cook, stirring frequently, until browned.
- Add the onions, poblano pepper, tomatoes, chili pepper, chicken-flavored bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5- 10 minutes.
- Pour in hot water until the chicken and vegetables are covered by 1-2 inches. Bring to a boil, then reduce to medium-low, cover, and simmer for 1 to 1½ hours, or until the meat is tender.
- Add the sweet potato, potato, bay leaf, oregano, and squash to the chicken soup.
- Cover and cook until the vegetables are tender, about 20-30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Add the chopped cilantro and green onion, and gently stir to distribute evenly.
- Stir in the lemon juice just before serving. Serve hot, garnished with extra cilantro or parsley, and enjoy with cooked yuca or crusty bread, along with a wedge of lime.
Hint: If at any point the broth reduces too much, add boiling water to keep the chicken and vegetables fully submerged and gently simmering.
Storage, Make Ahead & Freezing
Storage: Let the soup cool completely, then refrigerate in an airtight container for up to 4 days.
Make Ahead: Prepare the soup a day in advance for a deeper flavor. Reheat gently and adjust seasoning if needed.
Freezing: Not recommended. It's best served fresh.
Camila's Tips & Variations
- Broth too greasy: Trim excess fat from the chicken before cooking and skim the surface while simmering.
- Broth too light: Simmer longer before adjusting salt to allow the chicken bones to release more flavor.
- Broth level too low: Add boiling water to keep the chicken and vegetables fully submerged at a steady simmer.
- Too spicy: Reduce or omit peppers and chili flakes to control heat.
- Using different vegetables: Add what you have at home, introducing firm vegetables first and softer ones later.
Frequently Asked Questions
Why use bone-in chicken for Sopa de Pollo?
Bones release flavor and collagen, creating a richer broth.
Can I add other vegetables?
Yes. Add firm vegetables early and softer ones later to maintain texture.
How do I keep the soup from tasting bland?
Season gradually and allow proper simmering time before adjusting salt.
Pair with
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Recipe
Sopa de pollo
Ingredients
- 1 whole chicken , cut into 8 pieces, or 8 drumsticks
- 2 large yellow onions , chopped
- 7 cloves garlic , finely chopped
- 4 medium carrots , peeled and cut into chunks
- 1½ pounds (1 small) acorn squash, peeled, seeded, and cut into 1-inch chunks
- 4 Roma tomatoes , chopped
- 2 poblano peppers or bell peppers , chopped
- 1 medium sweet potato , peeled and cut into 1-inch pieces
- 1 medium Yukon Gold or red potato , peeled and cut into 1-inch chunks
- 2½ tablespoons Knorr Chicken Flavor Bouillon , to taste
- Kosher salt , to taste
- ¼ teaspoon ground black pepper , to taste
- ¼ teaspoon red pepper flakes , to taste
- 1 tablespoon fresh oregano , chopped (or dried oregano)
- 1 bay leaf
- 3 whole dried red chili peppers (optional)
- 10 to 16 cups boiling water , as needed
- 4 ears of corn , cut into 2-inch pieces
- 4 tablespoons extra virgin olive oil or canola oil
- 1 bunch cilantro or parsley , chopped
- 1 bunch green onions , chopped
- Juice from 1 lemon or lime , to taste
Instructions
- Heat the oil in a large stockpot over high heat. Add the chicken and cook, stirring frequently, until browned.
- Add the onions, poblano pepper, tomatoes, chili pepper, chicken-flavored bouillon, and garlic. Cook, stirring constantly, until the vegetables soften, about 5- 10 minutes.
- Pour in hot water until the chicken and vegetables are covered by 1-2 inches. Bring to a boil, then reduce to medium-low, cover, and simmer for 1 to 1½ hours, or until the meat is tender.
- Add the sweet potato, potato, bay leaf, oregano, and squash to the chicken soup.
- Cover and cook until the vegetables are tender, about 20-30 minutes, or until the soup reaches the desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Add the chopped cilantro and green onion, and gently stir to distribute evenly.
- Stir in the lemon juice just before serving. Serve hot, garnished with extra cilantro or parsley, and enjoy with cooked yuca or crusty bread, along with a wedge of lime.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
