Yesenia de Jesus
Sometimes, it’s only in someone’s absence that we realize their true impact on our lives. It’s human nature to take for granted the people who shape our world, often without meaning to. But when they’re gone, it changes everything.
At the age of fourteen, I experienced this firsthand. I lost my grandfather, Jose Ramón
“Abuelo Junior” Piñeiro, to liver cancer. He was more than just my grandfather—he was my guiding light, my father figure, and the first person to teach me that food isn’t merely sustenance, but a way to bring people together. His loss left a hole in my heart, and for a long time, I struggled to understand why someone so strong, loving, and full of life could be taken away.
Abuelo Junior had a strength that I admired deeply. No matter the challenge, he always found a way forward. His resilience was matched only by his talent in the kitchen. Everything he cooked was magical, but his Sopa de Pollo (Chicken Soup) was unmatched. It wasn’t just food—it was comfort, healing, and love in a bowl. The aroma of his cooking filled my grandparents’ home with warmth, and now, as an adult, I find myself longing to relive that simple joy one more time.
But, as I’ve come to understand, it was never really about the soup. It was about the moments we shared, the love he poured into every dish, and the lessons he left behind. His passing taught me to pause, appreciate the present, and hold on to the people and experiences that matter most.
Grief is a complex journey. It sneaks up on you at the most unexpected times, like when I graduated from culinary school. While I was proud and surrounded by family, his absence was deeply felt. I imagined him there, smiling and cheering me on, and in that moment, I remembered the comforting scent of his Sopa de Pollo. It was a reminder that while he may not be physically present, his spirit will always be with me.
Out of my grief came a desire to honor my grandfather’s legacy. I created Iris Wellness as a tribute to him—a platform to help others bloom into the best versions of themselves while embracing their individual journeys. Iris Wellness is more than a brand; it’s a community built on empathy, connection, and support. It’s a safe space for people to process their grief, prioritize their well-being, and find unity in shared experiences.
Through this journey, I’ve discovered that wellness isn’t just about nourishing the body—it’s about nurturing the mind and soul. My grandfather’s recipe, his Sopa de Pollo, is a reflection of this belief. It’s not just a soup; it’s a bowl of comfort and healing that reminds us to slow down, care for ourselves, and cherish the memories of those we’ve loved and lost.
If there’s one takeaway I hope to leave you with, it’s this: it’s okay to grieve. It’s okay to feel, to cry, and to take the time you need to heal. You are not alone in your journey. So, make a bowl of Abuelo Junior’s Sopa de Pollo, turn on your favorite show, and allow yourself the space to let go of your worries, even if just for a moment.
May it bring you the same comfort it’s always brought me.
Nourish Your Soul with This Recipe
This is a special recreation of my beloved grandfather’s recipe, modified slightly to reflect the ingredients I love to use. It’s the closest I’ve come to capturing the essence of his cooking. Enjoy every comforting bite!
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4-6 serving
Ingredients:
– 5-8 pieces of chicken (thighs, drumsticks, wings, or a combination), rinsed and seasoned
– 1 tablespoon Adobo seasoning (or to taste)
– 3 tablespoons Sofrito sauce
– 2 bay leaves
– 2 packets of Sazón seasoning
– 1 tablespoon of garlic paste
– 2 large carrots, peeled and chopped
– 1 large onion, chopped
– 4 cups chicken broth
– 4 cups of water
– 1/2 cup fresh Recao, rinsed and chopped
– 3 large potatoes, peeled and chopped into 1-inch cubes
– 4 ears of corn, rinsed and cut in half
– 1 box of Fideo macaroni
– 1 tablespoon vegetable oil
– Salt and pepper (to taste
Directions:
1. Prepare the Base
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the Sofrito and Garlic paste. Sauté for 2 minutes until fragrant.
2. Build the Flavor
Stir in the bay leaves, onions, and Sazón. Let them cook for about 1 minute.
3. Add the Chicken
Place the seasoned chicken pieces in the pot and sprinkle with Adobo. Stir everything together, allowing the chicken to cook slightly and absorb the flavors.
4. Incorporate the Carrots
Add the chopped carrots to the pot. Let everything cook together for 5 minutes, stirring occasionally.
5. Add Broth, Water, and Recao
Pour in the chicken broth and water, and then add the chopped Recao. Stir gently to combine, and let the soup simmer for 20 minutes.
6. Add the Corn and Potatoes
After 20 minutes, rinse the corn and cut each cob in half. Add the corn and potatoes to the pot. Stir and let the soup simmer for another 35-40 minutes.
7. Final Touches
Taste the soup and adjust the seasoning with salt and pepper, if needed. Add the Fideo to the pot, stirring to ensure it doesn’t clump. Let the soup cook for another 15 minutes, or until the pasta is tender.
8. Serve and Enjoy
Taste one last time, adjusting Adobo if needed. Serve your Sopa de Pollo hot, paired with white rice, garlic bread, or sliced avocado for a complete meal.
A Bowl of Comfort
This recipe is more than just a soup—it’s a warm hug in a bowl, filled with love, tradition, and nostalgia. I hope it brings you the same comfort it’s brought me throughout my life.
Buen Provecho!
