Name: Cuban Chicken Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Cuban
Ingredients: Bone-in chicken thighs or drumsticks; Chicken stock or water; Onion; Green bell pepper; Garlic; Potatoes; Carrots; Corn; Green plantain; Tomato; Fresh cilantro; Bay leaf; Ground cumin; Dried oregano; Olive oil; Salt and pepper

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Cuban Chicken Soup, or Sopa de Pollo Cubana, is a flavorful, comforting dish that combines tender chicken, vegetables, and a blend of aromatic spices. Known for its rich, hearty flavors, this traditional soup has been a beloved staple in Cuban households for generations. Whether enjoyed as a warm meal or a remedy for the common cold, it’s sure to satisfy and nourish.

Why You’ll Love This Recipe

Authentic Cuban Taste: The combination of sofrito (a blend of sautéed vegetables) and spices like cumin and oregano brings out the unique Cuban flavor profile in every spoonful.
Nutritious and Hearty: With plenty of protein-packed chicken and a variety of vegetables, this soup provides a balanced meal, perfect for any time of the day.
Easy to Make: This recipe is simple to prepare, with minimal ingredients and straightforward steps, making it ideal for both beginner and experienced cooks.
Comfort in a Bowl: Whether you’re looking for something comforting on a cold day or need a pick-me-up when feeling under the weather, this soup is sure to offer warmth and satisfaction.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Bone-in chicken thighs or drumsticks
Chicken stock or water
Onion
Green bell pepper
Garlic
Potatoes
Carrots
Corn
Green plantain
Tomato
Fresh cilantro
Bay leaf
Ground cumin
Dried oregano
Olive oil
Salt and pepper

Directions

Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then add to the pot. Brown the chicken for about 2-3 minutes per side. Remove the chicken from the pot and set it aside.
Prepare the Sofrito: In the same pot, sauté the onion, bell pepper, and garlic for 3-4 minutes, or until soft and fragrant. Add the diced tomato and cook for another 2 minutes.
Add the Broth and Spices: Pour in the chicken stock (or water), add the bay leaf, cumin, and oregano. Bring the mixture to a gentle boil.
Simmer the Chicken: Add the chicken back into the pot. Lower the heat and let the soup simmer, covered, for 20 minutes.
Add Vegetables: Stir in the diced potatoes, sliced carrots, corn, and sliced green plantain. Let the soup simmer for another 20-25 minutes until the vegetables are tender.
Shred the Chicken: Remove the chicken from the pot, shred it, and discard the bones. Return the shredded chicken to the soup.
Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Stir in fresh cilantro and serve hot.

Servings and Timing

Servings: 6 servings
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Add Noodles: If you prefer a more filling soup, you can add fideo noodles or small pasta towards the end of cooking.
Other Vegetables: Try adding squash, yuca, or malanga for an extra layer of flavor and texture.
Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to spice things up.

Storage/Reheating

Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze for up to 2 months. Omit the potatoes if you plan to freeze the soup, as they may become mushy upon reheating.
Reheating: Reheat the soup on the stove over medium heat. If it’s too thick, add a little chicken stock or water to achieve your desired consistency.

FAQs

What is sofrito, and can I make it at home?

Sofrito is a base made from sautéing aromatic ingredients like onions, garlic, and bell peppers. It’s an essential component of many Cuban dishes. You can easily make it at home by cooking these ingredients in olive oil until softened.

Can I use boneless chicken for this soup?

Yes, you can use boneless chicken breasts or thighs instead of bone-in chicken. However, bone-in chicken adds more flavor to the broth. If you use boneless chicken, adjust the cooking time to ensure it's cooked through.

Do I need to peel the plantain?

Yes, you should peel the green plantain before slicing it and adding it to the soup.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. After searing the chicken and preparing the sofrito, transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What can I serve with this soup?

This soup pairs wonderfully with white rice, crusty bread, or a simple side salad for a complete meal.

How can I thicken the soup?

If you prefer a thicker soup, you can mash some of the potatoes in the soup or add a spoonful of cornstarch dissolved in water during the last 10 minutes of cooking.

Can I use different vegetables in the soup?

Yes, you can swap out the vegetables for others that you prefer or have on hand, like zucchini, squash, or even sweet potatoes.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors continue to meld together. Just store it in an airtight container in the fridge and reheat when ready to serve.

How do I know when the chicken is done cooking?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C), and it should be tender enough to shred easily.

Can I add beans to this soup?

Yes, adding beans like black beans or white beans can enhance the soup’s heartiness and protein content.

Conclusion

Cuban Chicken Soup (Sopa de Pollo Cubana) is a flavorful, nutritious dish that’s easy to prepare and perfect for any occasion. Whether you're making it for a cozy family dinner or to cure a cold, it’s sure to be a hit. With its blend of tender chicken, aromatic vegetables, and comforting spices, this soup embodies the heart and soul of Cuban cuisine. Enjoy every spoonful of this deliciously comforting meal!