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
Scale
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.
