Chicken and Rice Soup Recipe

The recipe for chicken and rice soup is also known as asopao and it is a simple but very delicious recipe. It is a typical dish of the Dominican Republic, so it is worth really to enjoy it with your family or friends. it is an exquisite soup with chicken, rice, tomato sauce and a touch of coriander. There are many varieties of the soup in the Dominican cuisine.

The blend of ingredients used in the recipe create a traditional flavor. In addition to the basic sauce, it is also common to use other ingredients like fish or meat and rice, among others. While the typical lunch in the Dominican Republic consists of la bandera (white rice, stewed beans and stewed meat), the asopao can be eaten as lunch or dinner too.

As a side dish it is common to add salad and bananas (fried green or sliced ripe).

Preparation and Cooking Time:
approximately 60 minutes

Servings: 3

Asopao - Soup of rice and chicken in a white plate


2 chicken breasts or chicken fillet (you can cook it with the bones to give more taste to the chicken and rice soup, later you will be able to remove the bones)
¾ cup Spanish style tomato sauce
1 cube of chicken bouillon
1 cup of rice
½ onion (white or yellow)
1 garlic clove (crushed)
½ green Cubanelle pepper
½ sweet bell red pepper
2 tsp chopped cilantro
1 chopped sawtooth coriander leaf
extra virgin olive oil (or canola oil)
salt and pepper (to taste)
3 tsp of all purpose flour (optional)



  1. First put the rice directly in a pot, cover with 2 cups of warm water, then season with a little salt, pepper and a little bit of olive oil.

  2. Cook the rice over medium heat until all the water has evaporated completely and reserve for later.

  3. Separately, put the chicken breasts in another pot and add 2 liters of water. Add one chicken bouillon, some salt and pepper to taste and cook for about 20 minutes until chicken is well cooked.

  4. When the meat is done, remove the chicken from the pot and allow to cool for a few minutes, separating the meat from the bones and cut into tiny cubes.

  5. Reserve the meat and the chicken broth.

  6. Now, chop the onion into small cubes.

  7. Then cut the green pepper into very small pieces as possible. Do the same with the red pepper.

  8. Put 5 teaspoons (tsp) of butter in a frying pan, then add the flour and mix continuously until you get a smooth but thick consistency.

  9. Add the butter and flour mix to the pot where we have the chicken broth and mix thoroughly; this will help us to thicken a little bit the broth.

  10. In a separate frying pan, add 1 tablespoon of butter and melt.

  11. Add the chopped peppers, tomato sauce, garlic, coriander, cilantro; and the chicken meat as well.

  12. Carefully mix and season with salt and pepper to taste and cook for about 1 to 2 minutes.

  13. Finally, in a deep pot add this mixture, also add the chicken broth and then add the rice.

  14. Mix well and heat for a few minutes, approximately 10 to 15 minutes.

If you have extra time, make some tostones (fried green plantains) to go with the asopao. You can use green bananas if you don't have plantains.

The chicken and rice soup is prepared traditionally for a long night of celebration and dancing, at midnight on New Year’s eve, to recover after a cold or flu, or simply when you want to eat a tasty soup during a rainy day. If you want, you can replace the rice with noodles, it will taste fine too.

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