I would love to have the recipe for sopa de pollo, the chicken and rice soup from Taxco on Roswell Road. It is a light and delicious soup full of chicken, rice, avocados and onions. I have tried to replicate it at home, but have never succeeded. — Nancy Sharp, Atlanta
What appears to be a simple soup of chicken and rice is actually a bit complicated to make. Taxco’s owners are Jose Alvarez and Daniel Jamey, and Alvarez’s son, Mario, said the recipe has been in the restaurant family for more than 30 years.
To cook the chicken, the restaurant uses a soup base called Malu Chicken, which is a restaurant supply ingredient. For this home cook version, we’ve substituted chicken soup base available in the soup aisle of the supermarket. To cook the rice, Taxco uses Knorr Tomato Bouillon with Chicken Flavor, available at some grocery stores or online. We were able to buy it through Walmart. Taxco also prepares batches of the chicken and rice every morning in quantities far larger than this, then serves the soup in bowls that hold 12 to 14 ounces.
With all the components prepared early in the day, the restaurant then makes each bowl of soup to order, layering the rice, chicken and garnishes, then filling the serving bowl with broth. Depending on the size of your serving bowls, you may not use all the broth you make from this recipe. Refrigerate or freeze the remainder for other uses.
From the menu of ... Taxco Restaurante Mexicano, 4500 Roswell Road, Atlanta. 404-255-9933.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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