“This soup is more than just a remedy for an upset stomach or a cold – it can also heal a broken heart on a rainy day. It brings back memories of my mom and the love she gave me. This same soup has worked wonders for my own children, and now they too have the recipe to heal their own wounds. In time, they will pass it down to their own children, who will not only eat it but also learn to make it, and they will remember not only their mom but also me, their grandma, and their great-grandma: Julita. Thank you, Julita, for the love you put in the food that yo made for me and my siblings!.”
Mama Julita’s Soup also called Sopa a la MInuta, or a Casserole Soup, or Sopa Criolla

Ingredients:
- 1 lb. Chicken
- Kosher salt
- Fresh ground pepper
- Oil For cooking
- 1 small Yellow onion Small diced
- 1 each Bay leaf
- 1 tbsp Garlic paste
- 1 tbsp. Oregano Crushed
- 4 tbsp. Aji Colorado Substitute with red chili sauce
- 1 each Celery stick Small diced
- 2 medium Carrot Small diced
- 2 small Potatoes Medium diced
- ½ cup Rice
- 1-quart Broth
- 2 cups Water More as needed
- 3 large Eggs
- Evaporated Milk As needed
Directions:
- Season chicken with salt and pepper. In a heavy bottom pot, add some oil and brown chicken on all sides. Set chicken aside.
- Add a bit more oil and add the onions, bay leaf, and a pinch of salt. Cook onions, over high heat until onions are shimmering, then turn to low heat and cook until tender and caramelized. Use water to sweat the onions, if needed
- When onions are ready, stir in the garlic, aji Colorado, and oregano, stir until the garlic becomes fragrant, quickly add the carrots and celery with a pinch of salt. Stir for a minute or so.
- Add the potatoes and rice, return the chicken to the pot, and incorporate the broth.
- Bring soup to a rapid boil, turn it down to a medium boil, and continue to cook until potatoes and rice are cooked through.
- Break the eggs into the boiling soup, turn the heat to medium, and boil the soup until the eggs are ready.
- When serving, drizzle with evaporated milk.