If you’ve been searching for the best Cuban chicken soup, you’ve landed in the right place.
This is the kind of soup that makes your whole kitchen smell incredible from the moment the sofrito hits the pan.
Cuban chicken soup, known in Spanish as caldo de pollo or sopa de pollo a la cubana, is deeply rooted in Cuban home cooking.
It’s a hearty, golden broth-based soup built on a fragrant sofrito of onion, garlic, bell pepper, and tomato, loaded with tender shredded chicken, starchy root vegetables like malanga and boniato, and often finished with fideos (thin noodles) or rice.
This isn’t a light broth-and-noodle situation. It’s a full meal in a bowl that warms you from the inside out.
I first fell in love with this soup at a small Cuban restaurant in Miami, where the owner’s grandmother had been making it the same way for decades.
That experience stuck with me. After years of testing versions in my own kitchen, this recipe is the one I keep coming back to.
If you love comforting chicken soups, you’ll also want to bookmark my Crockpot Chicken Noodle Soup for another cozy bowl on busy weeknights.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 10 minutes |
| Total Time | 1 hour 30 minutes |
| Servings | 6–8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cuban Chicken Soup
This soup is deeply comforting without being complicated. You don’t need any fancy equipment or hard-to-find techniques to pull it off beautifully.
The sofrito base gives it a flavor depth that most chicken soups simply can’t match. That combination of sautéed onion, garlic, cumin, and tomato builds a savory backbone you’ll taste in every spoonful.
It’s also incredibly filling. Between the bone-in chicken, root vegetables, and noodles, this is a one-pot meal that genuinely satisfies.
The recipe is flexible, too. Swap in whatever root vegetables you can find at your local market and the soup still delivers.
- One pot, minimal cleanup
- Rich, golden broth built on authentic Cuban sofrito
- Tender shredded chicken in every bite
- Loaded with hearty root vegetables
- Naturally gluten-free (skip the noodles or use rice instead)
- Freezes beautifully for meal prep
- Feeds a crowd with ease
Read Also: Fall Soup Recipes
Ingredients
This recipe uses classic Cuban pantry staples. A few ingredients like malanga or boniato may require a trip to a Latin grocery store, but they’re well worth seeking out for that authentic flavor and texture.
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
- 10 cups water (plus more if needed)
- 2 teaspoons salt, divided (plus more to taste)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 6 garlic cloves, minced
- 2 Roma tomatoes, diced (or one 14.5 oz can diced tomatoes, drained)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1 lb malanga (yautia), peeled and cut into 1-inch chunks
- 1 lb boniato (Cuban sweet potato), peeled and cut into 1-inch chunks
- 2 medium yellow potatoes, peeled and cut into 1-inch chunks
- 2 medium carrots, peeled and sliced into rounds
- 2 ears of corn, cut into 2-inch rounds
- 4 oz fideos (thin vermicelli noodles), or substitute angel hair pasta
- 1/2 cup fresh cilantro, roughly chopped (for garnish)
- Lime wedges, for serving
You might also enjoy: Beef Bone Broth Soup
Kitchen Equipment Needed
You don’t need anything specialized for this recipe, but a large, heavy-bottomed pot makes a real difference in developing deep flavor from the sofrito without burning it.
- Large Dutch oven or heavy-bottomed stockpot (at least 7–8 quart capacity)
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Ladle
- Tongs (for removing and shredding chicken)
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Peeler (for root vegetables)
- Large bowl (for holding shredded chicken)
Recommended Products for This Recipe
These are a few products I personally rely on when making this soup. They make a genuine difference in both the cooking process and the final result.
1. Large Enameled Cast Iron Dutch Oven
A good Dutch oven is the secret weapon for building the deep sofrito base that makes this soup special.
The even heat distribution means your aromatics sweat slowly and evenly without hot spots that can scorch the garlic. It also holds heat beautifully during the long simmer.
2. Goya Sazon with Coriander and Annatto
This classic Cuban-Latin pantry staple adds that signature golden-orange color and earthy depth to the broth that’s hard to replicate otherwise.
A packet or two stirred in during the sofrito stage takes the flavor to another level.
3. Fideos Thin Noodles (Vermicelli)
Fideos are the traditional noodle used in Cuban chicken soup, and they cook up perfectly tender in the rich broth without getting mushy.
These are often available in Latin grocery stores, but a quality version is easy to order online.
4. Malanga (Yautia) — Fresh or Frozen
Malanga is one of those ingredients that truly sets Cuban chicken soup apart from any other version.
It has a starchy, slightly nutty quality that thickens the broth naturally as it cooks. If you can’t find fresh malanga at a Latin market, look for frozen cubed malanga online.
Step-by-Step Instructions: How to Make Cuban Chicken Soup
1. Season and Pre-Cook the Chicken
- Pat your chicken pieces completely dry with paper towels. Moisture on the surface of the chicken prevents good browning, so take a moment to do this thoroughly.
- Season the chicken all over with 1 teaspoon of salt and the 1/4 teaspoon black pepper.
- Heat the 2 tablespoons of olive oil in your large Dutch oven over medium-high heat until shimmering.
- Add the chicken pieces skin-side down. Do not crowd the pot. Brown them for 4–5 minutes without moving them so you get a nice golden sear on the skin.
- Flip and brown the other side for another 3–4 minutes. The chicken does not need to be cooked through at this point. You’re just building color and flavor.
- Remove the browned chicken to a plate and set aside.
2. Build the Sofrito
- Reduce the heat to medium. In the same pot with all those beautiful chicken drippings still in it, add the diced onion and diced green bell pepper.
- Cook, stirring occasionally, for 6–7 minutes until the vegetables are softened and the onion is translucent. Scrape up any browned bits from the bottom of the pot as you stir.
- Add the 6 minced garlic cloves. Stir constantly and cook for 1 minute until the garlic is fragrant. Watch it carefully so it doesn’t burn.
- Add the diced tomatoes, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Stir everything together well.
- Cook this sofrito mixture for another 3–4 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is fragrant and slightly darkened in color. This step is key to developing the flavor base of the soup.
3. Add the Chicken and Water
- Return the browned chicken pieces and any resting juices from the plate back into the pot.
- Pour in the 10 cups of water. The water should cover the chicken by at least an inch. Add a splash more if needed.
- Add the 2 bay leaves and the remaining 1 teaspoon of salt.
- Increase the heat to high and bring the soup to a full boil. As the water heats up, you’ll see a grayish foam rise to the surface. Skim this off with a spoon and discard it. This step makes for a cleaner, clearer broth.
- Once boiling and skimmed, reduce the heat to medium-low, cover the pot partially, and let the soup simmer for 30 minutes.
4. Remove and Shred the Chicken
- After 30 minutes, use tongs to carefully remove all the chicken pieces from the pot and place them in a large bowl. They’ll be hot, so let them rest for 5–10 minutes until cool enough to handle.
- Using two forks (or clean hands), shred the chicken meat, pulling it away from the bones in bite-sized strips. Discard the skin and bones.
- Set the shredded chicken aside. You’ll add it back to the soup near the end.
5. Add the Root Vegetables
- With the broth still simmering over medium heat, add the malanga chunks, boniato chunks, yellow potato chunks, and sliced carrots all at once.
- Stir gently to submerge everything into the broth.
- Add the corn rounds at this stage as well, nestling them into the liquid.
- Bring the soup back up to a gentle boil, then reduce to a steady simmer. Cook uncovered for 20–25 minutes, or until the malanga and boniato are completely fork-tender. Test them by piercing with a fork. They should offer no resistance.
- As the root vegetables cook, they’ll naturally release starch into the broth, giving it a slightly thicker, more velvety texture. This is exactly what you want.
6. Add the Noodles and Shredded Chicken
- Once the vegetables are tender, add the 4 oz of fideos noodles directly into the pot. Stir to distribute them through the broth.
- Cook for 5–7 minutes, stirring occasionally, until the noodles are tender but not mushy. Fideos cook quickly, so start checking them at the 5-minute mark.
- Add the shredded chicken back into the pot and stir everything together.
- Remove and discard the bay leaves.
- Taste the broth and adjust seasoning. Add more salt if needed, a small pinch at a time.
7. Finish and Serve
- Ladle the hot soup into deep bowls, making sure each serving gets a generous portion of vegetables, chicken, noodles, and broth.
- Top each bowl with a sprinkle of fresh chopped cilantro.
- Serve with lime wedges on the side. A squeeze of fresh lime right before eating brightens the entire bowl and is a classic Cuban finishing touch.
- Cuban bread or crusty white bread on the side for dipping is strongly encouraged.
Read Also: Chicken Stew Recipe
Tips for The Best Cuban Chicken Soup
A few small habits make a big difference between a good version and a truly outstanding bowl of this soup.
- Use bone-in chicken. Bone-in pieces release far more collagen and flavor into the broth than boneless chicken breasts. Don’t be tempted to shortcut here.
- Don’t skip the skim. Taking a couple of minutes to skim off the foam after the soup first comes to a boil gives you a much cleaner, more beautiful broth.
- Sofrito is everything. Cook your sofrito low and slow until the tomatoes fully break down. Rushing this step is the single most common reason the soup tastes flat.
- Add noodles last. If you cook the noodles too early, they’ll absorb all the broth and turn mushy. Add them in the last 6–7 minutes only.
- Taste as you go. Root vegetables absorb a lot of salt, so you’ll almost always need to adjust seasoning after adding them. Keep tasting toward the end.
- Let the soup rest. Like most soups and stews, this tastes even better the next day after the flavors have had time to meld overnight.
- Make it richer. For an even deeper broth, use chicken stock instead of water for part of the liquid.
Serving Suggestions
Cuban chicken soup is a complete meal on its own, but a few accompaniments can turn it into a real spread that feels festive and satisfying.
Crusty Cuban bread or a simple dinner roll is the classic pairing. Tearing off pieces to soak up the broth is non-negotiable in most Cuban households.
- A simple Cucumber Salad on the side adds a refreshing, cooling contrast to the warm, hearty soup
- Steamed white rice served on the side for guests to add directly to their bowl (a very traditional Cuban approach)
- Dense Bean Salad as a cold side dish that complements the warm broth beautifully
- Sliced avocado drizzled with lime juice and a pinch of salt
- A sprinkle of crumbled queso fresco on top of each bowl
- Hot sauce or sliced fresh jalapeño for those who like heat
- Maduros (sweet fried plantains) for a true Cuban table experience
Variations of Cuban Chicken Soup
The soul of this recipe stays the same across variations, but there’s plenty of room to adapt it based on what you have on hand or your personal preferences.
- Substitute root vegetables: If you can’t find malanga or boniato, use regular yuca (cassava), turnip, or extra potatoes. Each brings a slightly different texture but works well in the broth.
- Add rice instead of noodles: Swap the fideos for 1/2 cup of long-grain white rice. Add it with the root vegetables so it has enough time to cook through and absorb the broth.
- Slow cooker version: Brown the chicken and build the sofrito on the stovetop, then transfer everything to a slow cooker and cook on low for 6–7 hours. Add the noodles in the last 20 minutes. For more slow cooker inspiration, try my Crockpot Chicken and Rice.
- Add plantain: Green plantain (platano verde), peeled and cut into rounds, is a delicious and traditional addition. Add it with the other root vegetables.
- Spicy version: Add one or two dried guajillo or ancho chiles to the broth during the simmer for a subtle smoky warmth.
- Whole chicken version: Use a whole 3–4 lb chicken cut into pieces. This produces an even richer broth and is the most traditional home-cooking approach.
Storage and Reheating
This soup stores very well, making it an ideal recipe for meal prep and enjoying throughout the week.
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavor actually deepens and improves by day two.
- Freezer: Freeze without the noodles (they get mushy when frozen and thawed) in airtight containers or zip-lock freezer bags for up to 3 months. Add fresh noodles when you reheat.
- Reheating on the stovetop: Pour the soup into a pot over medium heat and warm gently, stirring occasionally, for 8–10 minutes until fully heated through. Add a splash of water or broth if the soup has thickened too much in the fridge.
- Reheating in the microwave: Transfer a single portion to a microwave-safe bowl, cover loosely with a damp paper towel, and heat in 90-second intervals, stirring between each, until hot.
- Note on noodles: If you’re planning to store and reheat the soup, cook the noodles separately and add them to each individual bowl at serving time. This keeps them from getting overly soft.
Nutritional Facts
The following is an estimate per serving based on 8 servings. Exact values will vary based on specific ingredients and portion sizes.
- Calories: ~320 kcal
- Protein: 28g
- Carbohydrates: 32g
- Fat: 9g
- Saturated Fat: 2g
- Fiber: 4g
- Sodium: ~620mg
- Vitamin A: 45% DV (from carrots)
- Vitamin C: 30% DV (from bell pepper and corn)
- Potassium: ~680mg
- Iron: 12% DV
Health Benefits of Key Ingredients
Beyond being delicious, this soup is a genuinely nourishing meal. The combination of lean protein, complex carbohydrates, and vegetables makes it a well-rounded dish for regular rotation.
The bone-in chicken simmered for over an hour releases collagen and minerals into the broth, giving you many of the same benefits as a traditional bone broth.
- Chicken: An excellent source of lean protein, B vitamins, and selenium, which supports immune function
- Malanga (yautia): A low-glycemic starchy root vegetable high in fiber, potassium, and vitamins B6 and C
- Garlic: Known for its anti-inflammatory and immune-supporting compounds, particularly allicin
- Carrots: Loaded with beta-carotene (vitamin A precursor), which supports eye health and immune response
- Green bell pepper: One of the highest vegetable sources of vitamin C, which aids in iron absorption
- Olive oil: Rich in monounsaturated fats and antioxidants that support heart health
- Tomatoes: A good source of lycopene, potassium, and vitamin K
- Corn: Provides fiber, B vitamins, and antioxidants including lutein and zeaxanthin
You might also enjoy: Asparagus Soup (No Cream)
FAQs About Cuban Chicken Soup
1. What makes Cuban chicken soup different from regular chicken soup?
The biggest difference is the sofrito base. Cuban chicken soup starts with sautéed onion, garlic, green bell pepper, tomato, cumin, and oregano cooked down into a rich, aromatic paste before any broth is added.
The other major distinction is the use of tropical root vegetables like malanga, boniato, and yuca instead of the celery, peas, or egg noodles you’d typically find in American-style chicken noodle soup.
These create a heartier, thicker broth with a very distinctive flavor.
2. Can I make this soup without malanga or boniato?
Absolutely. If you can’t find malanga or boniato at your local grocery or Latin market, yuca (cassava) is the most similar substitute in terms of texture and starchiness.
Regular sweet potatoes can stand in for boniato, and russet potatoes work well in place of malanga.
The flavor will be slightly different, but the soup will still be delicious and comforting.
3. Can I use chicken broth instead of water?
Yes, and it will make the broth even richer. You can use all chicken broth, or do a 50/50 mix of water and broth.
If using store-bought broth, look for a low-sodium version so you have more control over the final salt level of the soup.
4. Can I make this Cuban chicken soup in a slow cooker?
Yes, with one important step first: brown the chicken and build the sofrito on the stovetop before transferring everything to the slow cooker.
This step is worth doing even for a slow cooker version because it builds flavor that simply doesn’t develop the same way in a crockpot.
Cook on low for 6–7 hours or on high for 3–4 hours. Shred the chicken, return it to the pot, and add the noodles in the last 20–30 minutes on high heat.
5. How do I prevent the noodles from getting mushy?
The key is adding the noodles in the last 5–7 minutes of cooking only, never earlier.
Noodles absorb broth rapidly, especially thin fideos, and will become soft and bloated if they sit in the hot liquid too long.
For meal prep purposes, cook the noodles separately and store them apart from the soup. Add them directly to individual bowls at serving time rather than leaving them sitting in the pot.
Cuban Chicken Soup
Ingredients
- 3 lbs bone-in, skin-on chicken pieces about 1.4 kg; thighs and drumsticks recommended
- 10 cups water about 2.4 liters; plus more if needed
- 2 tsp salt divided; plus more to taste
- 2 tbsp olive oil
- 1 large yellow onion diced
- 1 green bell pepper diced
- 6 garlic cloves minced
- 2 Roma tomatoes diced; or one 14.5 oz (411g) can diced tomatoes, drained
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 2 bay leaves
- 1 lb malanga (yautia) about 450g; peeled and cut into 1-inch (2.5cm) chunks
- 1 lb boniato (Cuban sweet potato) about 450g; peeled and cut into 1-inch (2.5cm) chunks
- 2 medium yellow potatoes peeled and cut into 1-inch (2.5cm) chunks
- 2 medium carrots peeled and sliced into rounds
- 2 ears of corn cut into 2-inch (5cm) rounds
- 4 oz fideos (thin vermicelli noodles) about 115g; angel hair pasta may be substituted
- 1/2 cup fresh cilantro roughly chopped; for garnish
- lime wedges for serving
Equipment
- Large Dutch oven or heavy-bottomed stockpot At least 7–8 quart capacity
- Cutting board
- Chef’s knife
- Wooden spoon or silicone spatula
- Ladle
- Tongs For removing and shredding chicken
- Two forks For shredding chicken
- Measuring cups and spoons
- Vegetable peeler For root vegetables
- Large bowl For holding shredded chicken
Method
- Pat chicken pieces dry, season with 1 tsp salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat, brown chicken skin-side down for 4–5 minutes per side, then remove to a plate.
- In the same pot over medium heat, sauté diced onion and green bell pepper for 6–7 minutes until softened, then add minced garlic and cook 1 minute. Stir in diced tomatoes, cumin, and oregano; cook 3–4 minutes until the mixture is fragrant and the tomatoes have broken down.
- Return the browned chicken to the pot, pour in 10 cups of water, add bay leaves and remaining 1 tsp salt, then bring to a boil. Skim off any foam, reduce heat to medium-low, and simmer partially covered for 30 minutes.
- Remove chicken pieces with tongs and let rest 5–10 minutes, then shred the meat using two forks, discarding skin and bones. Set shredded chicken aside.
- Add malanga, boniato, yellow potatoes, carrots, and corn rounds to the simmering broth. Cook uncovered for 20–25 minutes until all root vegetables are fork-tender.
- Stir in fideos noodles and cook for 5–7 minutes until tender, then return shredded chicken to the pot and stir to combine. Remove bay leaves and adjust seasoning with salt to taste.
- Ladle soup into deep bowls and top with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup just before eating.
Nutrition
Notes
- Use bone-in, skin-on chicken pieces for the richest, most flavorful broth. Boneless chicken breasts will produce a noticeably thinner result.
- Don’t skip skimming the foam after the soup first comes to a boil — this step gives you a cleaner, clearer broth.
- Cook the sofrito slowly until the tomatoes fully break down. This is the single most important step for deep, authentic flavor.
- Add the fideos noodles in the last 5–7 minutes only. Adding them too early will cause them to absorb the broth and turn mushy.
- For meal prep, store noodles separately and add them to individual bowls at serving time to keep them from getting soft.
- Can’t find malanga or boniato? Substitute yuca (cassava) for malanga and regular sweet potatoes for boniato.
- For a richer broth, replace half or all of the water with low-sodium chicken stock.
- Slow cooker method: brown the chicken and build the sofrito on the stovetop first, then transfer everything to the slow cooker and cook on low for 6–7 hours. Add noodles in the last 20–30 minutes on high.
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze without noodles for up to 3 months.
- A packet of Goya Sazon with coriander and annatto stirred into the sofrito adds an authentic golden color and deeper earthy flavor.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cuban chicken soup is one of those recipes that manages to be both deeply simple and incredibly satisfying at the same time.
The layers of flavor built into a pot of this soup reflect a cooking tradition rooted in patience, generosity, and feeding people well.
Once you taste a bowl with that golden sofrito-based broth, the tender shredded chicken, and those hearty root vegetables, you’ll understand why this is a dish that gets passed down through generations in Cuban families.
Give it a try this week. Make a big pot and share it with the people around your table.
I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any tweaks or variations.
And if someone else in your life needs a great Cuban chicken soup recipe, feel free to share this post with them.
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