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bowl of cuban chicken soup with bread and cilantro nearby.
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5 from 4 votes

Cuban Chicken Soup (Sopa de Pollo Cubano)

Cuban Chicken Soup brings juicy chicken, sofrito, and fresh veggies in a flavorful broth for a simple taste of Havana. This traditional Cuban soup is ready in less than an hour.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soups & Stews
Cuisine: Latin
Servings: 8
Calories: 458kcal
Author: Kelly Bloom
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Equipment

  • 6 qt Enameled Dutch Oven
  • 4.5 qt Enameled Dutch Oven

Ingredients

  • 8 Chicken thighs boneless, skinless
  • 4 oz Tomato sauce
  • 1 envelope Sazon Goya Peach colored box preferred
  • 1 tablespoon Salt
  • ¼ teaspoon Pepper
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 3 large carrots diced
  • 2 stalks celery diced
  • 2 medium potatoes chunked in 1" pieces
  • 2 ears fresh corn cut in 1" rounds
  • 5 cups chicken broth
  • 5 cups water
  • 1 teaspoon Oregano dried, or 1 sprig fresh
  • 2 tablespoon Lemon juice or Lime
  • 8 oz Fideo pasta or 8 oz Angel Hair pasta, broken
  • Cilantro for garnish - optional
  • 2 tablespoon olive oil
US Customary - Metric

Instructions

  • Cut up all the vegetables. Put the olive oil at the bottom of your soup pot. Add all the chopped vegetable, except for the potatoes and the slices of corn. Add the garlic. Cook for three minutes. Add the oregano, pepper, chicken broth, and water.
    ¼ teaspoon Pepper, 2 cloves garlic, 1 medium onion, 3 large carrots, 2 stalks celery, 5 cups chicken broth, 5 cups water, 1 teaspoon Oregano, 2 tablespoon olive oil
  • Empty the contents of one Sazon Goya seasoning packet into the soup pot. Add the tomato sauce, salt, and cubed chicken. Simmer for 20 to 30 minutes.
    4 oz Tomato sauce, 1 envelope Sazon Goya , 1 tablespoon Salt, 8 Chicken thighs
  • After the chicken has cooked completely, add the Fideo noodles.
    8 oz Fideo pasta
  • After the pasta has cooked and is tender, add the 1" thick rounds of fresh corn and potatoes. Put the top on the pot and simmer for 20 minutes or until the corn is tender.
    2 medium potatoes, 2 ears fresh corn
  • Just before serving add the lemon or lime juice and stir. Serve with chopped fresh cilantro as garnish (optional).
    2 tablespoon Lemon juice, Cilantro

Notes

  • Sauté Aromatics First: Start by lightly browning your onions, garlic, and any other sofrito-like ingredients before adding liquids. This builds a foundational layer of flavor.
  • Use Bone-In Chicken: If possible, cook with bone-in chicken pieces (like thighs or drumsticks). The bones add richness and depth to the broth that boneless chicken won't provide.
  • Add Fideo Noodles Last: Fideo noodles cook quickly. Add them in the last 10-15 minutes of simmering to prevent them from becoming overcooked and mushy.
  • Taste and Adjust Seasoning: Broths can vary in saltiness. Always taste your soup before serving and adjust salt, pepper, or any other spices to your liking. A splash of lime juice at the end can brighten the flavors.
  • Don't Overcook Corn: If using fresh or frozen corn on the cob, add it towards the end of the cooking process. You want it tender-crisp, not mushy.

Nutrition

Calories: 458kcal | Carbohydrates: 37g | Protein: 28g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1694mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4795IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg
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