Cuban Chicken Noodle Soup

There’s something incredibly comforting about a warm bowl of Cuban chicken noodle soup, especially when it’s tied to family memories. My dad was a chef in Cuba, and this was one of the soups he regularly made for me as a child. I can still remember the rich aroma filling our kitchen and the way each spoonful felt like a hug.

This isn’t just any soup recipe. It’s a beloved family recipe that has been passed down with love, care, and tradition. Simple, nourishing, and full of authentic Cuban flavor, this soup brings warmth to the table every single time.

Why you'll love this sopa de pollo

• It is loaded with hearty vegetables like corn, malanga, carrots, and more for a naturally rich and satisfying flavor.
• The malanga adds a creamy, comforting texture that makes the soup extra filling.
• Sweet corn brings a subtle pop of sweetness that balances the savory broth beautifully.
• It is wholesome and nourishing, perfect for when you need something warm and restorative.
• Every spoonful is packed with tender chicken and vibrant vegetables, making it a complete meal in one bowl.
• It is comforting yet flavorful, combining traditional Cuban ingredients with classic chicken noodle soup vibes.
• It is great for meal prep and tastes even better the next day as the flavors deepen.
• It is family friendly and loved by both kids and adults.
• It is naturally hearty without feeling heavy.
• It is a beautiful way to enjoy a vegetable packed soup that feels like home.

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, culantro sprigs, 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 

Protein Options

• Swap shredded chicken for turkey if you have leftovers.

• Use rotisserie chicken to save time.

• Substitute boneless chicken for easier shredding.

• For a lighter version, use chicken breast only.

• Make it vegetarian by replacing the chicken with chickpeas or white beans and using vegetable broth.

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Vegetable Swaps

• Use yuca (also known as cassava) instead of malanga for a slightly firmer texture.

• Use cilantro if you cant find culantro

• Add pumpkin or calabaza squash for a subtle sweetness.

• Mix in spinach or kale during the last few minutes for extra nutrients.

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Noodle Alternatives

• Use egg noodles for a classic chicken noodle texture.

• Substitute angel hair pasta for fideos.

• Try small pasta shapes like ditalini or elbow macaroni.

• Use gluten free pasta if needed.

• For a low carb option, skip the noodles and add extra vegetables instead.

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Adjust the Flavor Profile

• 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.

• For more heat, add a pinch of crushed red pepper.

• For a richer broth, simmer a little longer to deepen the flavor.

• For a lighter broth, add a splash of water or extra stock.

Storage for this homemade chicken soup

Refrigerator Storage

• Allow the soup to cool to room temperature before storing. Do not leave it out longer than 2 hours.

• Transfer to airtight containers.

• Store in the refrigerator at 40°F or below.

• Enjoy within 3 to 4 days for best freshness and flavor.

• If possible, store noodles separately from the broth to prevent them from becoming overly soft.

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Freezer Storage

• Let the soup cool completely before freezing.

• For best texture, freeze the broth, chicken, and vegetables separately from the noodles.

• Pour into freezer safe airtight containers or heavy duty freezer bags. Leave a little space at the top for expansion.

• Label with the date.

• Freeze for up to 2 to 3 months.

• Thaw overnight in the refrigerator before reheating.

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How to Reheat

Stovetop Method

• Pour soup into a pot and heat over medium heat.

• Stir occasionally to ensure even heating.

• If the soup has thickened, add a splash of water or broth to loosen it.

• Heat until it reaches an internal temperature of 165°F.

Microwave Method

• Place soup in a microwave safe bowl.

• Cover loosely with a microwave safe lid or damp paper towel.

• Heat in 30 second intervals, stirring between each, until hot.

• Make sure the internal temperature reaches 165°F before serving.

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Food Safety Tips

• Do not refreeze soup once it has been thawed.

• Discard if you notice an off smell, mold, or unusual texture.

• Always use clean utensils when serving to maintain freshness and prevent contamination.

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