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Cuban Chicken Soup (Sopa De Pollo) Recipe

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4.3 from 73 reviews

Cuban Chicken Soup, or Sopa De Pollo, is a comforting and flavorful traditional soup known for its aromatic spices and hearty ingredients. This recipe features tender chicken breasts simmered with vegetables like carrots, potatoes, and corn in a savory broth, enhanced by cumin, oregano, turmeric, and chili powder. Finished with angel hair pasta and a splash of lime juice, this Cuban classic offers a perfect balance of warmth, zest, and texture for an inviting meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Meat

  • 1 pound boneless skinless chicken breasts (500 g)

Vegetables

  • ½ cup chopped onions
  • 1 cup cubed carrots (¼ inch cubes)
  • 1 cup cubed potatoes (½ inch cubes)
  • 1 piece corn, cut into 4 pieces
  • 2 teaspoons minced garlic

Liquids

  • 2 tablespoons extra virgin olive oil
  • 5 cups chicken broth
  • 1 tablespoon lime juice

Spices and Herbs

  • ½ teaspoon dried oregano
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 1 whole bay leaf
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder

Pasta

  • 2 ounces dried angel hair pasta noodles

Instructions

  1. Heat the oil: In a large pot over medium heat, warm 2 tablespoons of extra virgin olive oil until shimmering to create the flavor base for the soup.
  2. Sauté aromatics and chicken: Add ½ cup chopped onions and 2 teaspoons minced garlic to the pot and cook until onions become translucent and fragrant. Then, add the 1 pound boneless skinless chicken breasts, browning them slightly on all sides for about 3-4 minutes.
  3. Add vegetables and spices: Stir in 1 cup cubed carrots, 1 cup cubed potatoes, and the corn pieces. Sprinkle in ½ teaspoon dried oregano, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon salt, and ½ teaspoon black pepper powder. Mix everything thoroughly so the spices coat the chicken and vegetables evenly.
  4. Pour broth and simmer: Pour 5 cups chicken broth into the pot, then add 1 whole bay leaf. Bring the mixture to a gentle boil, then reduce heat and let it simmer uncovered for about 25 minutes until the chicken is cooked through and the vegetables are tender.
  5. Shred chicken and add pasta: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Add 2 ounces dried angel hair pasta noodles and cook for another 5-7 minutes until the pasta is al dente.
  6. Finish with lime juice: Stir in 1 tablespoon lime juice to brighten and enhance the flavors before serving. Taste and adjust seasoning if necessary.
  7. Serve hot: Ladle the soup into bowls and enjoy this comforting Cuban classic warm, perfect for any time you crave a hearty and flavorful meal.

Notes

  • Use fresh lime juice for the best flavor boost before serving.
  • Angel hair pasta is delicate; watch closely to avoid overcooking.
  • Adjust chili powder quantity for mild or spicier versions.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • This soup pairs well with crusty bread or a simple green salad.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Cuban
  • Diet: Halal

Find it online: https://allyumcooks.com/cuban-chicken-soup-sopa-de-pollo-recipe/