1 Pack of chicken fryer Parts
2 Lemons
1 Bunch of fresh cilantro
1 White Onion or 1 bunch of green scallions
Olive oil
Sea Salt
Black Pepper
White Rice

My Dad has always been a fan of soups, and has made some delicious ones over the years.
But it was an episode of No Reservations that made me want to take a crack at Sopa de Pollo (Chicken Soup in Spanish). I saw a group of Mexican cooks eating some as their staff meal and decided to give it a try.

Everyone knows that chicken soup is great for colds and has been praised as one of these best remedies for common ailments. There’s some scientific explanation but I was an English major. What I knew on the given day was that I want something warm and filling, and as fried chicken isn’t really what I’m known for, what was I going to do with those fryer parts in the freezer.

If you keep stock (or chicken broth) in your house then you should start there. I will add about a quart of stock to a quart of water [multiply for larger amounts) and bring the mixture to a boil.

I chop and dice my onion or scallions and at them along with diced cilantro, the juice from a squeezed lemon, a few tablespoons of olive oil and seasoning. Then I let it all reduce for about ten minutes. I boil one to two cups of rice in a separate pot right about here so that it will be finished and cooling when the final soup is ready.

Then I add the fryer parts (after washing and cleaning them of course. I reduce the heat and let it all cook for a good 30 to 45 minutes depending on the portion. Season to taste as you go along, checking the flavor once every seven ten minutes to make sure it suits you.

When it’s all done, I fill a soup bowl with broth, an ice cream scoop’s worth of rice and one piece of the cooked chicken (two if they happen to be wings) Let it cool for give to ten minutes and serve. While tortillas would be the traditional way to serve it, French or Italian bread will do you just as good. Enjoy.