Sopa De Pollo (Puerto Rican Chicken Soup)

When it's cold outside, the best way to warm up is with a nice hearty bowl of soup. Chicken soup, a favorite of many, is chock full of vitamins and minerals, and has therapeutic benefits. Research has shown that chicken soup's healing properties help combat cold and flu symptoms.

All nationalities have their version of Chicken Soup, one of the key ingredients in our version is the cilantro, and I love mucho in my sopa. Many Spanish households may add more Caribbean seasonings or produce such as, plátanos (plantains) or yucca. At times, I add corn on the cob (about 2), cut in four parts. If the corn is fresh, place in the kettle at the beginning, if frozen add when soup is close to being ready.

We make this soup with either rice or fideos (angel hair pasta). This recipe is for the rice version, and is easy to make. I use boneless chicken breast with wings or legs, because it's faster, and no one ever eats the other parts of the chicken.

I use as much ORGANIC or LOCAL GROWN ingredients as I can, including spices.

Ingredients:
3 or 4 each Boneless Chicken Breast (cut into small pieces)
4 each Chicken Wings or (2 legs)
2 med. each Potatoes (peel and cut into small pieces)
1 small Yellow Onion (finely chopped)
2 ribs Celery (chopped)
2 lrg. sticks Carrots (peel and slice)
3 lrg. cloves Garlic (smash and finely chop)
6 to 10 sprigs Fresh Cilantro (rinse and snip off just the tips if needed)
2 tsp. Sea Salt
1/2 tsp. Pepper
1/2 tsp. Oregano
1/2 to 1 cup Short Grain Rice (It depends on how much liquid you want)
2 1/2 liters Water (there must be enough water to make a good amount of broth)

Preparation:
1. Add water to soup kettle and place on stove, put flame on high.
2. Place rinsed prepared chicken breast, and wings (or legs) into kettle.
3. Add potatoes, carrots, celery, onion, garlic, whole sprigs of cilantro, sea salt, oregano, and pepper.
5. Once water is boiling, lower flame to medium heat, and cover.

Check soup after 20 minutes and stir. If you prefer, skim off foam that gathers on top. After about 45 minutes, stir, all ingredients should be cooked, add rice, and cover. Let cook for another 10 to 15 minutes; soup should be ready to eat.

Serves about 8.