YUMMY!! SOPA DE CONCHITAS CON POLLO ❤

This classic sopa de conchas is a simple, comforting dish that brings back the flavors of home. Made with tender chicken, lightly toasted pasta shells, and a gently seasoned broth, it’s the kind of meal many of us grew up eating after a long day. It’s budget-friendly, filling, and full of warmth—perfect for feeding family or sharing memories around the table. This is one of those recipes that proves you don’t need fancy ingredients to make something truly special.

Ingredients

• 6–8 chicken legs or thighs (skin partially removed if desired)

• 1 tablespoon cooking oil

• ½ small onion, chopped

• 2 green onions, sliced

• A small amount of celery, finely chopped

• ¼ small green bell pepper, chopped

• ¼ small orange bell pepper, chopped

• 1 Roma tomato, diced

• 3 medium garlic cloves

• ½ teaspoon whole cumin seeds (or ground cumin)

• ½ teaspoon whole black peppercorns (or ground black pepper)

• Salt, to taste

• 2 teaspoons chicken bouillon

• ½ can tomato sauce

• Water (enough to create a soup base)

• 1–2 potatoes, sliced into uneven pieces

• A few small carrot slices

• A small handful of fresh cilantro

• Small shell pasta (conchas)

• 1–2 teaspoons oil for toasting pasta

Instructions

Heat a large pot over medium heat and add one tablespoon of oil. Place the chicken in the pot and cook until lightly browned on all sides. You are only searing at this stage, not fully cooking the chicken.

While the chicken browns, grind the cumin, peppercorns, and a pinch of salt using a mortar and pestle or spice grinder. Add the garlic and grind until smooth. Stir in a small amount of water to loosen the mixture and set aside.

Once the chicken has released some fat and developed color, add the onion, green onions, celery, and bell peppers. Cook until the onions soften and become fragrant.

Add the diced tomato and the prepared spice mixture. Stir well to coat the chicken and vegetables. Pour in enough water to form a soup base, then add the chicken bouillon, tomato sauce, and some of the cilantro. Cover and simmer on medium-low heat for about 20–25 minutes, until the chicken is nearly cooked through.

Add the potatoes and carrots to the pot and allow the soup to return to a gentle boil.

In a separate pan, heat a small amount of oil over medium-low heat. Add the shell pasta and toast, stirring constantly, until evenly golden. This step helps prevent the soup from becoming too starchy.

Carefully add the toasted pasta shells to the soup without adding excess oil. Cover and cook for about 12 minutes, or until the pasta is tender.

Turn off the heat and let the soup rest for a few minutes. Taste and adjust salt if needed. Finish with the remaining cilantro before serving.

Notes or Tips

• Toasting the pasta is essential for a clear, well-balanced broth.

• Chicken thighs or legs work best because they stay tender and flavorful.

• Potatoes cut into uneven pieces give the soup a rustic, homemade feel.

• This soup pairs beautifully with warm corn tortillas and simple beans on the side.

• Invite readers to share their own childhood memories or family versions of this dish.