Thick 'N Chicken Soup

This ain’t your abuela’s caldo, but she’d approve.

Pearl barley and lentils turn a simple chicken soup into something so thick your spoon practically stands up in the bowl.

Sautéed onions, carrots, and celery build the classic aromatic base, then Adobo seasoning and Goya Sazon bring that unmistakable Latin warmth that makes everything taste like home.

Cooked chicken and canned tomatoes go in at the end, so the meat stays tender and the tomatoes keep a little bite.

It’s comfort food with serious substance, and at under an hour from stove to table, it’s a weeknight win.

Kitchen Tips

• Use leftover chicken. Rotisserie chicken works beautifully here. Shred it instead of chopping for a more rustic texture that catches the broth.
• Don’t rush the lentils and barley. Give them the full 20 minutes at a simmer. Undercooked barley is chewy in all the wrong ways.
• Adjust the Sazon to taste. One packet gives mild color and flavor. If you like it bolder, add a second packet halfway through cooking.
• This soup thickens overnight. Leftovers will be almost stew-like. Add a splash of water or broth when reheating to loosen it back up.