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Cuban Chicken Soup (Sopa de Pollo Cubana)

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Cuban Chicken Soup, or Sopa de Pollo Cubana, is a comforting and flavorful dish that combines tender chicken, hearty vegetables, and aromatic herbs and spices. This traditional soup is a staple in Cuban households, loved for its nourishing qualities and rich, savory taste. Whether enjoyed as a meal on its own or as a remedy for colds, this soup is a heartwarming favorite.

Ingredients

Scale

For the Soup:

  • 1 ½ lbs (680g) bone-in chicken thighs or drumsticks, skin removed
  • 8 cups chicken stock or water
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 2 medium carrots, sliced
  • 1 ear of corn, cut into 2-inch pieces (or 1 cup frozen corn)
  • 1 small green plantain, peeled and sliced into rounds
  • 1 large tomato, diced (or 1 cup canned diced tomatoes)
  • ½ cup chopped fresh cilantro
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For Serving:

  • Lime wedges
  • White rice (optional)
  • Fresh cilantro, chopped (optional)

Ingredient Highlights

  • Chicken: Bone-in chicken adds depth of flavor to the broth and keeps the meat tender and juicy.
  • Sofrito Base: A combination of onion, bell pepper, garlic, and tomato forms the foundation of Cuban cooking, infusing the soup with authentic flavor.
  • Plantain: Adds a subtle sweetness and unique texture to the soup.
  • Corn: Brings a hint of natural sweetness and crunch to balance the savory broth.
  • Cilantro: Adds freshness and brightness to the dish.

Instructions

Prepare the Chicken and Base:

  1. Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken thighs or drumsticks with a pinch of salt and pepper, then add them to the pot. Sear for 2-3 minutes per side, until lightly browned. Remove the chicken and set aside.
  2. Cook the Sofrito: In the same pot, add the onion, green bell pepper, and garlic. Sauté for 3-4 minutes, until softened and fragrant. Stir in the diced tomato and cook for another 2 minutes.

Build the Soup:

  1. Add the Stock and Spices: Pour in the chicken stock or water. Add the bay leaf, cumin, oregano, and a pinch of salt. Bring the mixture to a gentle boil.
  2. Simmer the Chicken: Return the chicken to the pot. Reduce the heat to low and let it simmer for 20 minutes, partially covered, allowing the flavors to develop.

Add the Vegetables:

  1. Add the Hearty Vegetables: Stir in the potatoes, carrots, plantain, and corn. Continue simmering for another 25-30 minutes, until the vegetables are tender and the chicken is fully cooked (165°F/74°C internal temperature).
  2. Shred the Chicken: Remove the chicken from the pot and shred the meat, discarding the bones. Return the shredded chicken to the soup and stir in the fresh cilantro.

Serve:

  1. Taste and Adjust: Taste the soup and adjust the seasoning with more salt, pepper, or a squeeze of lime juice, if desired.
  2. Serve: Ladle the soup into bowls. Serve hot with lime wedges, white rice, and additional cilantro, if desired.

Nutrition

Find it online: https://herbites.com/cuban-chicken-soup-sopa-de-pollo-cubana/