Sopa de Gallina Paraguaya
A hearty and comforting chicken soup, a staple in Paraguayan homes, especially during cooler weather. It features tender pieces of free-range chicken simmered in a flavorful broth with vegetables and delicate angel hair pasta.
🧂 Ingredients
- 500 g Free-range chicken(cut into medium pieces)
- 1.5 liters Chicken broth
- 1 medium Onion(finely chopped)
- 2 medium Carrots(peeled and diced)
- 2 medium Potatoes(peeled and diced)
- 100 g Angel hair pasta
- 1 leaf Bay leaf
- 1 stalk Green onion(chopped)
- 50 g Paraguayan cheese (Queso Paraguay)(cubed)
- 2 tablespoons Sunflower oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Cut the chicken into medium pieces. Chop the onion, dice the carrots and potatoes.
- 2
Heat sunflower oil in a large pot over medium heat. Add the chopped onion and chicken pieces, and sauté until lightly browned.
- 3
Pour in the chicken broth, add the bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 4
Add the diced carrots and potatoes to the pot. Cook for another 10 minutes, or until the vegetables are tender.
- 5
Add the angel hair pasta and cook according to package directions, usually about 5-7 minutes.
- 6
Stir in the chopped green onion and cubed Paraguayan cheese. Cook for another minute until the cheese is slightly softened.
- 7
Serve hot, ensuring each bowl has pieces of chicken, vegetables, pasta, and a few cubes of cheese.
💡 Pro Tips
- ✓Using a free-range chicken will add more depth of flavor to the broth.
- ✓If Queso Paraguay is unavailable, a mild, crumbly white cheese can be substituted.
- ✓Adjust the amount of pasta based on how thick you prefer your soup.
🔄 Variations
- Add other vegetables like celery or bell peppers.
- For a richer flavor, a small piece of butter can be added at the end.