Adobo chicken soup is a delightful fusion of traditional Filipino adobo flavors with the comforting warmth of a hearty soup. When I think of comfort food that warms the soul, Adobo Chicken Soup instantly comes to mind.
This dish captures the essence of adobo, known for its savory, tangy, and slightly sweet profile, and infuses it into a rich, aromatic broth. Tender pieces of chicken are simmered with soy sauce, vinegar, garlic, and bay leaves, creating a deep, flavorful base that’s both familiar and novel.
Ideal for chilly days or when you’re in need of a comforting meal, adobo chicken soup offers a unique twist on a beloved classic, making it a perfect addition to your culinary repertoire.
What is adobo style?
Adobo style is a cooking method from the Philippines. It involves marinating meat in vinegar, soy sauce, garlic, and spices. Then, I simmer the marinated meat until tender. The dish has a savory, tangy flavor. I often serve it with rice. Different regions have their own variations, sometimes adding coconut milk or other ingredients.
Why Is Chicken Adobo Special?
Chicken adobo is special because of its rich flavor. The combination of soy sauce, vinegar, garlic, and spices creates a unique taste. The slow-cooking process makes the chicken tender and juicy. This dish is versatile and pairs well with rice. It’s a beloved comfort food in Filipino cuisine.
How To Make Adobo Chicken Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Filipino
Yield: 4 servings
Equipment Needed
- Large pot or Dutch oven
- Medium bowl
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 1 lb chicken thighs, bone-in and skin-on
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 1 tbsp sugar
- 1 tsp black peppercorns
- 4 cups chicken broth
- 2 medium potatoes, diced
- 2 medium carrots, sliced
- 1 cup green beans, cut into 1-inch pieces
- Salt and pepper to taste
- Chopped green onions or cilantro for garnish
Instructions
1. Prepare The Chicken
I start by heating the vegetable oil in a large pot over medium heat. Add the chicken thighs, skin side down, and cook until they are golden brown. This takes about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside.
2. Sauté The Aromatics
In the same pot, I add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant, which takes about 3 minutes. The aroma fills the kitchen, making me even more excited for the final product.
3. Add The Broth And Seasonings
Next, I add the soy sauce, vinegar, sugar, black peppercorns, and bay leaves. Stir to combine. Pour in the chicken broth and bring the mixture to a boil.
4. Simmer The Soup
Once boiling, I return the chicken thighs to the pot. Reduce the heat to low, cover, and let it simmer for 25 minutes. This allows the chicken to absorb all the delicious adobo flavors.
5. Add The Vegetables
After 25 minutes, I add the diced potatoes, sliced carrots, and green beans to the pot. Cover and simmer for another 15 minutes, or until the vegetables are tender.
6. Final Seasoning And Garnish
I taste the soup and add salt and pepper as needed. Once satisfied with the flavor, I remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onions or cilantro.
Nutrition Facts Of Adobo Chicken Soup
- Calories: 350
- Protein: 25 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 4 g
- Sugar: 5 g
- Sodium: 800 mg
Serving Suggestions Of Adobo Chicken Soup
1. With Rice
I love serving Adobo Chicken Soup with a side of steamed white or brown rice. The rice soaks up the flavorful broth, making each bite more delightful.
2. Crusty Bread
A slice of crusty bread is perfect for dipping into the soup, allowing you to enjoy every drop of the savory broth.
Tips And Variations Of Adobo Chicken Soup
1. Use Chicken Breasts
If you prefer a leaner option, you can use boneless, skinless chicken breasts instead of thighs. Just adjust the cooking time accordingly.
2. Add Coconut Milk
For a creamier version, I sometimes add a cup of coconut milk during the final simmer. It adds a rich, velvety texture to the soup.
3. Spice It Up
If you like a bit of heat, add a chopped chili pepper or a dash of hot sauce to the pot. This gives the soup a spicy kick.
Special Note
This soup is a fantastic way to introduce someone to Filipino cuisine. The flavors are bold yet familiar, making it a comforting dish that everyone can enjoy.
Conclusion
Adobo Chicken Soup is a delightful blend of traditional Filipino adobo and classic chicken soup. It’s hearty, flavorful, and perfect for any occasion.
I hope you enjoy making and eating this soup as much as I do. Remember, cooking is all about experimenting and finding what works best for you. So feel free to tweak the recipe to your liking and make it your own.
Adobo Chicken Soup
Equipment
- Large pot or Dutch oven
- Medium bowl
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients Â
1 lb chicken thighs, bone-in and skin-on
2 tbsp vegetable oil
1 medium onion, chopped
4 cloves garlic, minced
2 bay leaves
1/2 cup soy sauce
1/4 cup vinegar
1 tbsp sugar
1 tsp black peppercorns
4 cups chicken broth
2 medium potatoes, diced
2 medium carrots, sliced
1 cup green beans, cut into 1-inch pieces
Salt and pepper to taste
Chopped green onions or cilantro for garnish
InstructionsÂ
Prepare The Chicken
- I start by heating the vegetable oil in a large pot over medium heat. Add the chicken thighs, skin side down, and cook until they are golden brown. This takes about 5-7 minutes. Flip the chicken and cook for another 5 minutes. Remove the chicken from the pot and set aside.
Sauté The Aromatics
- In the same pot, I add the chopped onions and garlic. Sauté until the onions are translucent and the garlic is fragrant, which takes about 3 minutes. The aroma fills the kitchen, making me even more excited for the final product.
Add The Broth And Seasonings
- Next, I add the soy sauce, vinegar, sugar, black peppercorns, and bay leaves. Stir to combine. Pour in the chicken broth and bring the mixture to a boil.
Simmer The Soup
- Once boiling, I return the chicken thighs to the pot. Reduce the heat to low, cover, and let it simmer for 25 minutes. This allows the chicken to absorb all the delicious adobo flavors.
Add The Vegetables
- After 25 minutes, I add the diced potatoes, sliced carrots, and green beans to the pot. Cover and simmer for another 15 minutes, or until the vegetables are tender.
Final Seasoning And Garnish
- I taste the soup and add salt and pepper as needed. Once satisfied with the flavor, I remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onions or cilantro.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.