If you are yearning for a soul-warming bowl that’s bursting with rich flavors and homey comfort, then this Cuban Chicken Soup Recipe is your next kitchen adventure. It combines tender chicken, hearty vegetables, and a vibrant blend of Cuban spices to create a dish that feels like a warm hug in a bowl. Whether you’re cooking for family, friends, or just indulging yourself, this soup offers a perfect balance of freshness, depth, and nutrition that will make you reach for seconds and keep coming back to it time and time again.
Ingredients You’ll Need
The beauty of this Cuban Chicken Soup Recipe lies in its straightforward ingredients that come together to create a truly unforgettable flavor profile. Each ingredient plays an essential role, from the aromatic sofrito to the starchy plantains and bright cilantro, crafting a colorful and hearty meal that excites every sense.
- Bone-in chicken thighs or drumsticks: Adds incredible flavor and richness to the broth while keeping the meat juicy and tender.
- Chicken stock or water: Forms the soup base, creating a comforting and savory liquid to meld all the flavors.
- Onion: Provides sweetness and depth when sautéed in the sofrito.
- Green bell pepper: Adds a fresh, slightly crisp bite and a touch of sweetness to the soup.
- Garlic: Brings that punch of aromatic warmth that every classic Cuban dish needs.
- Potatoes: Give the soup a hearty, filling texture that makes it a satisfying meal.
- Carrots: Contribute a gentle sweetness and beautiful color.
- Corn: Adds bursts of juicy sweetness that brighten every spoonful.
- Green plantain: Offers a subtle earthiness and thickens the broth slightly for luscious texture.
- Tomato: Brings acidity and a hint of umami to balance the flavors.
- Fresh cilantro: The perfect herbaceous finish that surprises with fresh brightness.
- Bay leaf: Infuses the broth with a subtle, aromatic complexity.
- Ground cumin: Lends a warm, earthy spice that’s essential in Cuban cuisine.
- Dried oregano: Adds a classic Mediterranean herb note that complements the soup beautifully.
- Olive oil: Used for browning the chicken and sautéing the vegetables to build the soup’s flavor foundation.
- Salt and pepper: Simple seasonings that elevate all the ingredients.
How to Make Cuban Chicken Soup Recipe
Step 1: Sear the Chicken
Start by heating olive oil in a large pot over medium heat. Season your chicken thighs or drumsticks with salt and pepper, then carefully brown them for about 2 to 3 minutes on each side. This step is crucial because it locks in the flavors and gives your soup a rich, golden base. Once browned, remove the chicken and set it aside—don’t worry, it will rejoin the pot soon!
Step 2: Prepare the Sofrito
Using the same pot and the rendered chicken flavors left behind, sauté diced onion, green bell pepper, and minced garlic for about 3 to 4 minutes. This sofrito is the heart of Cuban cooking and brings that unmistakable, aromatic foundation. Then add the diced tomato and cook for an additional 2 minutes to deepen that flavor.
Step 3: Add the Broth and Spices
Pour in your chicken stock or water, stirring to combine all those lovely browned bits from the bottom of the pot. Toss in the bay leaf, ground cumin, and dried oregano—this classic Cuban spice mix will gently infuse as the soup simmers. Bring everything to a boil, setting the stage for the chicken to return.
Step 4: Simmer the Chicken
Return the seared chicken back to the pot, reduce the heat, cover, and let it simmer gently for 20 minutes. This makes the chicken tender enough to pull apart effortlessly and allows all those vibrant spices to permeate every bite.
Step 5: Add Vegetables
Now it’s time to add the potatoes, carrots, corn, and green plantain. These veggies not only add wonderful texture and flavor but also create that beautiful, colorful Cuban Chicken Soup Recipe traditionally loved in homes. Simmer for 20 to 25 minutes, or until the vegetables are perfectly tender.
Step 6: Shred the Chicken
Remove the chicken pieces from the pot carefully and shred the meat, discarding the bones. Then, return the shredded chicken to the soup, stirring to blend all the ingredients harmoniously.
Step 7: Season and Serve
Give your soup a final taste and adjust with salt and pepper as needed. Stir in a generous handful of fresh cilantro to add a vibrant, herbaceous finish. Serve the soup hot and prepare yourself to be amazed by how simple ingredients come together into one unforgettable Cuban Chicken Soup Recipe.
How to Serve Cuban Chicken Soup Recipe
Garnishes
To truly elevate this Cuban Chicken Soup Recipe, top your bowl with a sprinkle of fresh cilantro, a wedge of lime for brightness, or even some sliced avocado for creamy richness. A few thinly sliced green onions add a mild crunch and pop of color too.
Side Dishes
This soup pairs wonderfully with warm crusty bread to soak up every flavorful drop. For a more authentic touch, serve alongside fluffy white rice or Cuban bread if you can find it. A simple green salad dressed in a light vinaigrette also complements the meal beautifully.
Creative Ways to Present
Feel like making this Cuban Chicken Soup Recipe feel special? Serve it in rustic bowls and place a small bowl of fresh hot sauce on the side for guests to customize their heat level. You could even ladle soup into hollowed-out bread bowls to impress everyone at the table with minimal effort.
Make Ahead and Storage
Storing Leftovers
After your delicious Cuban Chicken Soup Recipe has been enjoyed, any leftovers should be stored in an airtight container in the refrigerator. It will keep beautifully for up to 3 to 4 days, allowing you to savor the comforting flavors again the next day.
Freezing
This soup freezes well if you want to save some for a later time. Make sure to cool it completely before transferring to a freezer-safe container or heavy-duty freezer bag. It will maintain great flavor for up to 3 months. Just remember to thaw it overnight in the fridge for best results.
Reheating
Reheat your Cuban Chicken Soup Recipe gently on the stovetop over medium heat until warmed through. Stir occasionally and add a splash of water or stock if it seems too thick. For microwave reheating, cover loosely for even warming and check every couple of minutes to avoid overheating.
FAQs
Can I use boneless chicken instead of bone-in?
While boneless chicken can work, using bone-in thighs or drumsticks is best for deep, rich flavor and tender texture in the broth. The bones release collagen and nutrients that elevate the soup to another level.
What can I substitute for green plantain if I can’t find it?
If green plantains are unavailable, unripe cooking bananas or even extra potatoes can be used. The plantains contribute a unique earthiness and thickness, but these alternatives will keep the soup hearty and satisfying.
Is this soup spicy?
This Cuban Chicken Soup Recipe is not inherently spicy but has warm, fragrant spice notes from cumin and oregano. You can always add hot sauce or crushed red pepper flakes to taste when serving if you prefer some heat.
Can I make this soup vegetarian?
For a vegetarian version, substitute the chicken with hearty vegetables like mushrooms or chickpeas, and use vegetable broth instead of chicken stock. The sofrito and spices still deliver amazing flavor, making it a satisfying meat-free option.
How thick or brothy is this soup?
This soup strikes a lovely middle ground with a broth that’s richly flavored but still light enough to enjoy as a starter or main. The plantains and potatoes add subtle thickness without weighing the soup down.
Final Thoughts
There’s something truly special about making and sharing this Cuban Chicken Soup Recipe. It’s a classic that brings warmth, comfort, and a touch of festive Cuban culture right to your table. Once you taste how the simple ingredients meld into a wholesome bowl of goodness, you’ll understand why this recipe is a treasured favorite. So, grab your pot and get cooking—the joy of this hearty soup awaits you!
Print
Cuban Chicken Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Description
This hearty Cuban Chicken Soup is a comforting blend of tender chicken simmered with fresh vegetables, aromatic spices, and vibrant herbs. Featuring bone-in chicken thighs or drumsticks, potatoes, carrots, corn, green plantains, and a flavorful sofrito base, this soup embodies the soul of Cuban home cooking. Perfect for a nutritious family meal, it delivers rich flavors and nourishing ingredients in every bowl.
Ingredients
Chicken and Broth
- 6 bone-in chicken thighs or drumsticks
- 8 cups chicken stock or water
Vegetables
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup corn kernels (fresh or frozen)
- 1 green plantain, peeled and diced
- 1 large tomato, diced
Herbs and Spices
- 1 fresh bay leaf
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 cup fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Other
- 2 tbsp olive oil
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken pieces generously with salt and pepper. Once the oil is hot, add the chicken and brown for 2 to 3 minutes per side until golden. Remove the browned chicken from the pot and set aside.
- Prepare the Sofrito: In the same pot, add the chopped onion, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant. Add the diced tomato and cook for an additional 2 minutes, allowing the flavors to meld.
- Add the Broth and Spices: Pour in the chicken stock or water to deglaze the pot. Add the fresh bay leaf, ground cumin, and dried oregano. Bring the mixture to a rolling boil, stirring occasionally.
- Simmer the Chicken: Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and let everything simmer gently for 20 minutes. This will allow the chicken to cook through and infuse the broth with rich flavor.
- Add Vegetables: Add the diced potatoes, sliced carrots, corn kernels, and diced green plantain to the pot. Continue to simmer uncovered for another 20 to 25 minutes, or until the vegetables are tender when pierced with a fork.
- Shred the Chicken: Carefully remove the chicken pieces from the soup and place on a cutting board. Remove and discard the bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Stir in the chopped fresh cilantro for a bright finish. Serve the soup hot, enjoying the hearty blend of flavors and textures.
Notes
- For a richer broth, use homemade chicken stock instead of water.
- Green plantains add authenticity and a subtle sweetness; if unavailable, you can substitute with additional potatoes.
- Shredding the chicken enhances the texture and makes it easier to eat.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add a squeeze of fresh lime juice when serving for an extra layer of flavor.
