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Cuban Chicken Soup Recipe

Cuban Chicken Soup

iamwinfred
This Cuban chicken soup (caldo de pollo) is a deeply comforting, golden-broth masterpiece built on an authentic sofrito of onion, garlic, green bell pepper, cumin, and tomato. Loaded with tender shredded bone-in chicken, hearty tropical root vegetables like malanga and boniato, sweet corn rounds, and thin fideos noodles, every bowl delivers rich, layered flavor that reflects the heart of Cuban home cooking. It's a one-pot meal that's as nourishing as it is satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine Cuban
Servings 8 bowls
Calories 320 kcal

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

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

For Serving

  • 1/2 cup fresh cilantro roughly chopped; for garnish
  • lime wedges for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 32gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 85mgSodium: 620mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 30mgCalcium: 6mgIron: 12mg
Keyword caldo de pollo, chicken soup with root vegetables, Cuban chicken soup, Cuban soup recipe, sofrito chicken soup
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