How to Make Authentic Cuban Chicken Soup (Sopa de Pollo) at Home

Are you craving a warm, hearty soup that’ll transport your taste buds straight to Havana? Well, look no further! I’ve spent years perfecting my Cuban chicken soup recipe, and today I’m gonna share all my secrets with you. This isn’t just any chicken soup—it’s a fully loaded bowl of comfort that Cubans have been making for generations to cure everything from the common cold to a broken heart!

What is Cuban Chicken Soup?

Cuban chicken soup, known as “Sopa de Pollo” in Spanish, is a rich, flavorful broth filled with tender chicken, aromatic vegetables, and sometimes pasta or rice. What makes it uniquely Cuban is the combination of spices and ingredients that give it that special Caribbean flavor

Unlike regular chicken soup, Cuban sopa de pollo typically includes:

• Bone-in chicken (usually dark meat)
• Turmeric for that beautiful yellow color
• A mix of vegetables including pumpkin
• Corn on the cob
• Thin noodles (fidelini or angel hair pasta)
• Cuban seasonings like cumin and oregano
• Fresh lime or lemon juice

Trust me once you try this version. you might never go back to regular chicken noodle soup again!

Ingredients You’ll Need

For an authentic Cuban chicken soup that serves about 6-8 people, gather these ingredients:

For the Broth:

• 2-2.5 pounds bone-in chicken thighs (skin on)
• 1 large onion, peeled and quartered
• 5-6 garlic cloves, peeled and smashed
• 2 celery ribs, cut into 2-3 inch pieces
• 2 carrots, peeled and cut into chunks
• 1 bay leaf
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 16 cups water (or 8 cups water + 8 cups chicken broth for extra flavor)
• 1-2 tablespoons chicken base (like Better than Bouillon)
• ½ teaspoon turmeric powder

For the Soup:

• 1 pound pumpkin or calabaza, cut into 1-2 inch cubes
• 1 medium potato, cut into 1-inch cubes
• 1 carrot, peeled and sliced
• 1 celery rib, diced
• 1 corn cob, cut into 1-inch rounds
• 6 ounces fidelini or thin noodles
• Fresh cilantro for garnish
• Juice of 1 lemon or lime
• Salt and pepper to taste

Step-by-Step Instructions

Step 1: Make the Homemade Broth

1. In a large pot (at least 8 quarts), add the chicken pieces, quartered onion, smashed garlic, celery pieces, carrot chunks, bay leaf, oregano, and cumin.
2. Pour in the water, making sure it covers all the ingredients.
3. Bring to a boil over high heat, then immediately lower to medium-low.
4. Simmer half-covered for about 90 minutes.
5. During the first 30 minutes, skim off any foam or excess fat that rises to the surface.

Step 2: Prep While the Broth Cooks

While your broth is simmering away this is the perfect time to

• Cut your remaining carrot into rounds or half-rounds
• Dice the remaining celery
• Cut the pumpkin and potato into cubes
• Slice the corn cob into rounds

Step 3: Strain the Broth

1. Remove the chicken pieces from the pot and set aside to cool.
2. Using a slotted spoon, remove the cooked vegetables from the broth and discard them (they’ve given their all!).
3. Strain the broth through a fine sieve into another large bowl or pot.
4. Clean your original pot, then strain the broth back into it.

Step 4: Prepare the Chicken

1. Once the chicken is cool enough to handle, remove the skin and bones.
2. Shred the chicken meat into bite-sized pieces.
3. Set aside until ready to add back to the soup.

Step 5: Cook the Noodles

1. In a separate pot, bring water to a boil.
2. Add the fidelini noodles and cook according to package directions.
3. Drain and set aside.

Pro tip: NEVER cook the noodles directly in your soup! They’ll absorb all that beautiful broth you worked so hard to make. Always cook them separately!

Step 6: Finish the Soup

1. Place the strained broth back over medium-high heat.
2. Add the chicken base and turmeric, stirring until fully dissolved.
3. Add the fresh vegetables (carrot, celery, pumpkin, potato, and corn).
4. Bring to a simmer and cook for 5-7 minutes.
5. Add the shredded chicken and cooked noodles.
6. Cook for another 5-10 minutes until all vegetables are tender.
7. Stir in fresh lemon or lime juice.
8. Taste and adjust seasoning with salt and pepper.
9. Garnish with fresh cilantro before serving.

Variations of Cuban Chicken Soup

Like any traditional recipe, every Cuban family has their own twist on sopa de pollo. Here are some popular variations you might wanna try:

Vegetable Variations

• Some recipes add yuca (cassava) instead of or in addition to potato
• Ripe plantains add a surprising sweetness
• Green beans or peas can be added for extra color and nutrition

Carb Variations

• Rice can be used instead of noodles (add cooked rice at the end)
• Some prefer thicker noodles or even broken spaghetti

Seasoning Variations

• Sofrito (3 tablespoons) adds amazing depth of flavor
• Some recipes use sazon goya or a Cuban seasoning mix
• A bunch of green onions and cilantro sautéed with cumin makes a great flavor base

Tips for the Best Cuban Chicken Soup

After making this soup dozens of times, I’ve learned a few tricks:

1. Use bone-in chicken thighs: They have more flavor than breast meat and won’t dry out. The bones help create a richer broth.

2. Don’t skip the turmeric: It gives the soup that gorgeous yellow color and adds health benefits too!

3. Cook noodles separately: This bears repeating! Cook and store noodles separately to prevent them from soaking up all your broth.

4. Don’t rush the broth: That 90-minute simmer is crucial for developing deep flavor.

5. Skim the fat: For a clearer, less greasy broth, take time to skim the surface during cooking.

6. Taste as you go: Cuban cuisine is about balance. Adjust salt, acid (lemon/lime), and seasonings to your preference.

7. Serve with fresh lime: A squeeze of fresh citrus brightens the whole soup!

Storing and Reheating

This soup tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4 days. I recommend storing the noodles separately from the broth to prevent them from becoming mushy.

When reheating, warm the broth and vegetables on the stove or in the microwave, then add the noodles just before serving.

The soup doesn’t freeze well with the noodles, but you can freeze the broth and chicken for up to 3 months. Just add fresh vegetables and noodles when you’re ready to enjoy it again.

Cuban Chicken Soup: More Than Just Food

In Cuban culture, chicken soup isn’t just a meal—it’s medicine! Many Cubans believe sopa de pollo can cure almost anything. It’s what grandmas make when someone has a cold, feeling sad, or just needs some comfort.

My friend’s abuela always said, “A good Cuban chicken soup can cure what ails you!” And after tasting this recipe, you might just believe it too!

Is It Worth the Effort?

I won’t lie to you—this soup takes time. It’s not a 30-minute meal. But the effort is so worth it! The depth of flavor you get from making your own broth is incomparable to anything from a can or box.

This is the kind of recipe that fills your home with amazing aromas and fills your soul with warmth. It’s perfect for Sunday cooking when you have a few hours to let it simmer while you do other things around the house.

Final Thoughts

Cuban chicken soup is a beautiful example of how simple ingredients can transform into something extraordinary with a little time and love. The combination of tender chicken, sweet vegetables, aromatic spices, and bright citrus creates a bowl of soup that’s both nourishing and deeply satisfying.

Whether you’re fighting a cold, looking for comfort food, or just want to explore Cuban cuisine, this sopa de pollo recipe won’t disappoint. It’s hearty enough to be a complete meal, especially when served with some crusty bread on the side.

So grab your biggest pot, gather your ingredients, and get ready to experience the magic of Cuban chicken soup. Your taste buds (and anyone lucky enough to share your table) will thank you!

What’s your favorite comfort food soup? Have you tried Cuban cuisine before? I’d love to hear your thoughts in the comments!