Sopa de Sémola

Name: Sopa de Sémola
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 tbsp vegetable oil; 1 small red onion, diced; 2 garlic cloves, minced; 1 lb boneless chicken breast, cubed; 6 cups chicken broth; 2 medium Yukon Gold potatoes, diced; 1 large carrot, diced; 1/2 cup semolina flour; 1 tsp dried oregano, crushed; 2 tbsp fresh cilantro, chopped; 1 tsp salt

A soothing Peruvian soup made with savory chicken broth, root vegetables, tender chicken, and semolina flour.

40 minEasyServes 4280 cal/serving

PeruvianSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

1 tbsp vegetable oil
1 small red onion, diced
2 garlic cloves, minced
1 lb boneless chicken breast, cubed
6 cups chicken broth
2 medium Yukon Gold potatoes, diced
1 large carrot, diced
1/2 cup semolina flour
1 tsp dried oregano, crushed
2 tbsp fresh cilantro, chopped
1 tsp salt

Instructions

1

Heat 1 tbsp vegetable oil in a large pot over medium heat, then add 1 small diced red onion and 2 minced garlic cloves and cook for 3 minutes until translucent.
2

Add 1 lb cubed boneless chicken breast to the pot and cook for 6 minutes until browned, ensuring it reaches an internal temperature of 165°F.
3

Pour in 6 cups chicken broth, then stir in 2 medium diced Yukon Gold potatoes, 1 large diced carrot, and 1 tsp salt before bringing to a simmer for 10 minutes.
4

Slowly whisk in 1/2 cup semolina flour to prevent clumping and cook for 8 minutes until thickened.
5

Remove from heat, stir in 1 tsp crushed dried oregano, and serve topped with 2 tbsp chopped fresh cilantro.

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Questions

What is Sopa de Sémola?

A soothing Peruvian soup made with savory chicken broth, root vegetables, tender chicken, and semolina flour. This reference files it under Peruvian soup: made on the stovetop, rated easy and about 40 minutes start to finish.

What internal temperature should Sopa de Sémola reach?

For Sopa de Sémola, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of cilantro in Sopa de Sémola?

The entry for Sopa de Sémola calls for 2 tbsp fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use chicken thighs instead of chicken breasts in Sopa de Sémola?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sopa de Sémola uses 1 lb boneless chicken breast, cubed.

Can I make Sopa de Sémola gluten-free?

Yes. The gluten in Sopa de Sémola is 1/2 cup semolina flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Serve it with

Papa Dorada side
Ensalada Rusa Peruvian Potato Beet Salad salad
Garlic Water Spinach Stir-Fry side

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