Thick 'N Chicken Soup
Submitted by sugarae
A thick, belly-warming chicken soup loaded with pearl barley, lentils, and tomatoes, seasoned with Adobo and Sazon for a Latin-inspired twist. Feeds six in under an hour.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minThis ain’t your abuela’s caldo, but she’d approve.
Pearl barley and lentils turn a simple chicken soup into something so thick your spoon practically stands up in the bowl.
Sautéed onions, carrots, and celery build the classic aromatic base, then Adobo seasoning and Goya Sazon bring that unmistakable Latin warmth that makes everything taste like home.
Cooked chicken and canned tomatoes go in at the end, so the meat stays tender and the tomatoes keep a little bite.
It’s comfort food with serious substance, and at under an hour from stove to table, it’s a weeknight win.
Kitchen Tips
- Use leftover chicken. Rotisserie chicken works beautifully here. Shred it instead of chopping for a more rustic texture that catches the broth.
- Don’t rush the lentils and barley. Give them the full 20 minutes at a simmer. Undercooked barley is chewy in all the wrong ways.
- Adjust the Sazon to taste. One packet gives mild color and flavor. If you like it bolder, add a second packet halfway through cooking.
- This soup thickens overnight. Leftovers will be almost stew-like. Add a splash of water or broth when reheating to loosen it back up.
Ingredients
Directions
In soup pot, heat oil until hot.
Sauté vegetables on medium heat until onions wilt.
Cover and cook 3 minutes more. Add water, boullion, Adobo, Sazon and bring to a boil. Add barley and lentils, simmer 20 minutes.
Add chicken and tomatoes and heat through.
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