Chicken Sopita
Comfort food that hugs you back — tender roasted chicken, toasted shell pasta, a savory tomato broth, and fresh pops of lime and chili. It’s the kind of soup you grew up with… only better because you made it yourself.
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Ingredients
3–4 boneless, skinless chicken breasts 1 breast for every 2 bowls
Olive oil
Salt & black pepper
1 lb small shell pasta or any noodle that fits on a spoon
½ medium white or yellow onion, diced
2–3 garlic cloves, minced or more
2 tbsp tomato paste or 8–12 oz canned tomato sauce
8–10 cups chicken stock depends how brothy you like it
½ tsp ground cumin
½ tsp Mexican oregano
A few sprigs fresh cilantro
Lime wedges, for serving
Chili flakes, for serving
Directions
Prep Dice the onion, mince the garlic, and measure your stock. Get everything ready before cooking.
Roast the Chicken Preheat oven to 350°F (175°C). Place chicken breasts on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast 20–30 minutes or until internal temperature reaches 165°F (74°C). Let rest for 5–10 minutes, then shred or dice.
Build the Flavor Base While chicken roasts, heat a large pot over medium heat with a swirl of olive oil. Add diced onion. Sauté for 5–6 minutes until soft and golden. Add minced garlic and cook 1–2 more minutes, stirring often.
Toast the Pasta Add dry shell pasta to the pot with onion and garlic. Toast, stirring constantly, until shells are golden brown.
Make It Soupy Stir in tomato paste and 1 cup chicken stock. Mix until pasta is coated. Add remaining chicken stock. Season with salt, pepper, cumin, and Mexican oregano. Add whole cilantro sprigs. Bring to a gentle boil, then reduce to a simmer. Stir often and simmer for 10–12 minutes until pasta is tender.
Serve Place shredded or diced chicken in each bowl. Add fresh lime juice and chili flakes if desired. Ladle hot soup over chicken and mix gently. Enjoy immediately.
