This Cuban chicken noodle soup is the perfect comfort food. This chicken soup is filled with lots of vegetables and tons of flavor. This is a great recipe when you're in need of a warm comforting meal
Why you'll love this sopa de pollo
- Comforting soup filled with lots of root vegetables and chicken that will cure most ailments.
- This Cuban chicken soup recipe makes for a meal all on its own.
- Can be easily customized for your family's palate.
- Perfect recipe for meal planning or when feeding a large crowd.
Ingredients needed for this homemade Cuban chicken soup
- Water
- Bay leaf
- Green bell pepper
- Yellow onion
- Garlic cloves
- Bone-in chicken
- 2 red potatoes
- Malanga
- Carrots
- Corn on the cob
- chicken bouillon cube
- Fideo noodles
- Ground Cumin
- Oregano
- Annato powder or Bijol
- Cilantro
- Lime
- Sea Salt
- Black Pepper
Instructions for this Cuban chicken noodle soup
1. In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, add your onions, garlic, and green peppers. Cook for about 5 minutes.
2. After, add your chicken thighs and brown on each side by cooking them for about 2 minutes on each side. Then add your cumin, bay leaf, oregano, chicken bouillon, salt, pepper and water. Bring to a boil and boil for 10 minutes, lower the heat and allow the soup to simmer for 15 minutes.
3. After, your chicken should be thoroughly cooked. Remove the chicken and shred it with a fork on a cutting board. Add the shredded chicken meat back into the soup and add the potato, corn, carrot and malanga.
4. With the heat on medium and the soup simmering, cook for another 5-10 minutes. Lastly, add your noodles to the soup. Cook for a couple more minutes until the noodles become soft and vegetables are fork tender. The noodles absorb a lot of water, so you may have to add a little more water during this process.
6. Serve the soup with slices of lime and garnish with cilantro.
Variations and substitutions Cuban-style chicken soup
- Can't find malanga? Opt instead for yuca, also known as casava.
- Other vegetables that are commonly added are cuban calabaza, also known as Cuban pumpkin.
- Can't find traditional thin fideo noodles? You can also use angel hair pasta.
- Don't have (or don't like) bone-in chicken? Use boneless chicken instead.
- Don't have annato powder or bijol to give the soup its traditional yellow hue? Opt instead for turmeric powder or saffron. You can also omit it completely, if desired.
- Want to give your soup a spicy kick? Although Cuban food is not typically spicy, feel free to add some red pepper flakes or your favorite hot sauce if you want some heat.
Storage for this homemade chicken soup
Store this chicken noodle soup in an airtight container for upto 5 days in the refrigerator.
Because of the noodles in the soup, I don't recommend freezing this soup.
Check out these other soup recipes
Cuban Chicken Noodle Soup
Ingredients
- 5 cups water
- 1 bay leaf
- ½ a green bell pepper chopped
- 1 yellow onion chopped
- 5 garlic cloves minced
- 2.5 lbs bone-in chicken
- 2 chicken bouillion cubes
- ½ tsp. Ground Cumin
- ½ tsp. Oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon annatto powder or bijol
- 2 red potatoes peeled and chopped
- 1 malanga peeled and chopped
- 2 carrots peeled and chopped
- 1 ear of corn cut into 1-2 inch pieces
- Lime wedge
- Cilantro garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Once hot, add your onions, garlic, and green peppers. Cook for about 5 minutes.
- After, add your chicken thighs and brown on each side by cooking them for about 2 minutes on each side. Then add your cumin, bay leaf, oregano, chicken bouillon, salt, pepper and water. Bring to a boil and boil for 10 minutes, lower the heat and allow the soup to simmer for 15 minutes.
- After, your chicken should be thoroughly cooked. Remove the chicken and shred it with a fork on a cutting board.
- Add the shredded chicken meat back into the soup and add the potato, corn, carrot and malanga.
- With the heat on medium and the soup simmering, cook for another 5-10 minutes. Lastly, add your noodles to the soup. Cook for a couple more minutes until the noodles become soft and vegetables are fork tender. The noodles absorb a lot of water, so you may have to add a little more water during this process.
- Serve the soup with slices of lime and garnish with cilantro.
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