Classic Mexican Sopa de Pollo (Chicken Soup)
Make the Homemade Broth: Place the chicken pieces, the 1/2 onion, and the 3 cloves of garlic into a large soup pot. Cover with 8 to 10 cups of water and add the salt. Bring to a boil over medium-high heat. As it boils, skim off any grayish foam that rises to the top for a clear broth.
Simmer the Chicken: Once skimmed, reduce the heat to low, cover the pot partially, and let it simmer for about 30 minutes until the chicken is cooked through and tender.
Blend the Tomato Base: While the chicken is cooking, place the Roma tomatoes, 1/4 onion, 1 clove of garlic, and a splash of water into a blender. Blend until completely smooth.
Toast the Pasta (Optional but recommended): In a small separate skillet, heat 1 tablespoon of oil over medium heat. Add the shell pasta and toast for 2-3 minutes until lightly golden. Stir in the blended tomato mixture and cook for 2 minutes until it changes to a deeper orange color. Turn off the heat.
Combine: Once the chicken has simmered for 30 minutes, carefully remove and discard the boiled onion and garlic cloves from the broth. Pour the toasted pasta and tomato base directly into the soup pot. Stir in the chicken bouillon.
Add the Veggies: Add the chunks of corn, sliced carrots, and diced celery to the pot. Let it simmer for about 10 minutes.
Add the Potatoes: Add the diced potatoes (they are added later so they don’t turn into mush!). Simmer for another 10 to 15 minutes, or until the potatoes are fork-tender and the pasta is fully cooked.
Finish with Herbs: Turn off the heat. Stir in the fresh chopped cilantro so it wilts into the hot broth. Taste the soup and add a little more salt or chicken bouillon if needed.
Serving Suggestion: Serve piping hot in large bowls, making sure everyone gets a piece of chicken and a piece of corn. It is traditionally served with a squeeze of fresh lime juice, some diced jalapeños on the side, and warm corn tortillas!