If you crave a comforting bowl of warmth filled with vibrant flavors and a touch of Caribbean sunshine, this Cuban Chicken Soup Recipe is exactly what you need. It’s a soulful, hearty soup that brings together tender chicken, fresh vegetables, and aromatic spices, creating an irresistible harmony in every spoonful. Whether you’re winding down after a long day or hosting friends for a cozy meal, this recipe delivers all the rich, satisfying depth that will have everyone asking for seconds.
Ingredients You’ll Need
Getting ready to make this Cuban Chicken Soup Recipe? You’ll be delighted by how straightforward the ingredients are. Each one plays a key role in layering texture, color, and authentic flavor that make this dish truly special. From the earthy potatoes to the bright notes of fresh cilantro, every element works together to bring out the best in this classic soup.
- Bone-in chicken thighs or drumsticks: These add rich flavor and tenderness to the broth as they cook.
- Chicken stock or water: The base liquids that form the heart of the soup’s comforting warmth.
- Onion: Adds sweetness and depth when sautéed in the sofrito.
- Green bell pepper: Brings a subtle crunch and fresh brightness.
- Garlic: Infuses the soup with its unmistakable aromatic punch.
- Potatoes: Hearty and starchy, they thicken and bulk up the soup deliciously.
- Carrots: Offer natural sweetness and vibrant color.
- Corn: Adds pops of sweetness and texture.
- Green plantain: A traditional Cuban ingredient that brings a uniquely savory touch.
- Tomato: Adds acidity and a robust base to the sofrito.
- Fresh cilantro: Finishes the soup with a fresh, herbal note.
- Bay leaf: Lends a subtle earthy fragrance that rounds out the soup.
- Ground cumin: Adds warmth and complexity to the seasoning.
- Dried oregano: Enhances the herbal background with a slightly peppery taste.
- Olive oil: Used to sauté and develop rich flavors during cooking.
- Salt and pepper: Essential for balancing and enhancing all the flavors.
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 bone-in chicken thighs or drumsticks generously with salt and pepper. Brown the chicken for 2-3 minutes on each side until the skin develops a golden crust. This not only locks in flavors but also adds depth to the final soup. Once browned, remove the chicken and set it aside for now.
Step 2: Prepare the Sofrito
In the same pot, use the flavorful oil left behind to sauté chopped onion, green bell pepper, and minced garlic for about 3-4 minutes. This traditional Cuban base, known as sofrito, forms the aromatic foundation of your soup. Next, add diced tomatoes and cook for another 2 minutes, allowing the tomatoes to break down and meld beautifully with the other ingredients.
Step 3: Add the Broth and Spices
Pour in your chosen chicken stock or water, stirring everything together. Toss in a bay leaf, ground cumin, and dried oregano for that unmistakably authentic flavor punch. Bring the pot to a gentle boil, letting those spices infuse the broth evenly and create a warm, inviting aroma that fills your kitchen.
Step 4: Simmer the Chicken
Return the seared chicken pieces back to the pot. Reduce the heat to low and let the soup simmer gently for about 20 minutes. This slow simmering cooks the chicken perfectly while allowing all those spices and aromatics to deepen the broth’s flavor.
Step 5: Add Vegetables
Once the chicken has had time to cook, toss in the potatoes, carrots, corn, and green plantain. These vegetables not only bulk up the soup but also bring with them a wonderful variety of textures and tastes. Simmer everything together for another 20-25 minutes until all the vegetables are tender and the soup is hearty and satisfying.
Step 6: Shred the Chicken
Carefully remove the chicken from the pot. After it has cooled slightly, shred the meat off the bones and discard the bones. Return the shredded chicken to the pot, mixing it thoroughly with the cooked vegetables and broth. This step ensures every bite has tender pieces of savory chicken distributed throughout.
Step 7: Season and Serve
Give your soup a final taste test, adjusting the seasoning with salt and pepper as needed to bring out the flavors perfectly. Stir in fresh cilantro right before serving to add a fresh and vibrant touch that complements the soup’s rich depth. Serve this Cuban Chicken Soup Recipe hot, and get ready to delight your taste buds.
How to Serve Cuban Chicken Soup Recipe
Garnishes
Brighten your bowl with a sprinkle of fresh cilantro leaves and, if you like a little heat, add a few thin slices of fresh chili or a dash of hot sauce. A squeeze of fresh lime juice can also add a zesty contrast to the savory broth, balancing the richness beautifully.
Side Dishes
Serve this soup alongside crusty Cuban bread or warm dinner rolls for dipping. A simple side salad with crisp greens and vinaigrette can provide a refreshing counterpoint, making your meal feel complete and balanced.
Creative Ways to Present
For a fun twist, serve the soup in small hollowed-out bread bowls to impress guests, or plate it with a colorful arrangement of toppings like sliced avocado, sliced olives, or sweet plantain chips. It’s a wonderful way to celebrate the Cuban Chicken Soup Recipe in style and make the dining experience more interactive.
Make Ahead and Storage
Storing Leftovers
This Cuban Chicken Soup Recipe keeps beautifully in the fridge. Transfer any leftovers to an airtight container and store it for up to 3-4 days. The flavors tend to meld and deepen after resting overnight, so it can taste even better the next day.
Freezing
You can freeze the soup for up to 3 months. Just cool it completely before transferring it to freezer-safe containers or heavy-duty zip-top bags. Labeling the containers with the date helps you keep track and enjoy a taste of Cuban comfort anytime you want.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat to maintain the texture of the vegetables and chicken. Stir occasionally until heated through. Avoid boiling during reheating to keep the tenderness intact.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, but using bone-in chicken adds more flavor to the broth and enhances the soup’s richness. If you use boneless, you might want to add a bit more seasoning to compensate.
What can I substitute for green plantains?
If you can’t find green plantains, try using extra potatoes or yucca root, which offer a similar starchy texture that complements this Cuban soup perfectly.
Is this soup spicy?
The Cuban Chicken Soup Recipe itself is mild and comforting, but you can easily add heat with fresh chilies, hot sauce, or a pinch of cayenne pepper according to your taste.
Can I make this soup in a slow cooker?
Absolutely! Brown the chicken first for best flavor, then add all ingredients to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours for a wonderfully tender result.
What should I serve with Cuban Chicken Soup?
This soup pairs wonderfully with crusty bread, simple rice, or a fresh green salad for a well-rounded and satisfying meal.
Final Thoughts
Give this Cuban Chicken Soup Recipe a try, and you might just find yourself hooked on its vibrant flavors and heartwarming comfort. It’s a delicious way to bring a bit of Cuba into your kitchen with every spoonful, and I promise it will become one of your go-to recipes when you want something both easy and truly special.
Print
Cuban Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Description
A hearty and flavorful Cuban Chicken Soup that combines tender seared chicken, fresh vegetables, and aromatic spices to create a comforting and authentic Latin American dish perfect for any occasion.
Ingredients
Chicken
- 6 bone-in chicken thighs or drumsticks
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 large tomato, diced
- 2 medium potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 ear of corn, cut into chunks
- 1 green plantain, peeled and sliced
- 1/4 cup fresh cilantro, chopped
Broth and Spices
- 6 cups chicken stock or water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper. Place the chicken in the pot and brown each side for 2-3 minutes until golden. Remove the chicken and set it aside.
- Prepare the Sofrito: In the same pot, add diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Add the diced tomato and cook for an additional 2 minutes to develop the base flavor.
- Add the Broth and Spices: Pour in the chicken stock or water. Add the bay leaf, ground cumin, and dried oregano. Raise the heat and bring the mixture to a rolling boil.
- Simmer the Chicken: Return the seared chicken pieces to the pot. Reduce the heat to low and let it simmer gently for 20 minutes, allowing the flavors to meld and the chicken to cook through.
- Add Vegetables: Add potatoes, carrots, corn chunks, and sliced green plantain to the soup. Continue simmering for another 20-25 minutes until all the vegetables are tender and cooked through.
- Shred the Chicken: Remove the chicken pieces from the pot. Using two forks, shred the meat and discard the bones. Return the shredded chicken to the soup broth.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper to your preference. Stir in the chopped fresh cilantro and serve the soup hot for a flavorful and warming meal.
Notes
- This soup can be served with white rice or crusty bread for a complete meal.
- For a richer flavor, use homemade chicken stock instead of water.
- Green plantains add a unique texture; if unavailable, substitute with green bananas or additional potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
