If you’re on the hunt for the ultimate comfort in a bowl, look no further than Cuban Chicken Soup. This beloved family-style dish, known for its rich broth and hearty mix of vegetables, chicken, and pasta, brings warmth and flavor together in every spoonful. Whether you’re feeling under the weather or simply want to relive the taste of home, this soup delivers vibrant color and deep, savory notes that linger long after the last bite. Cuban Chicken Soup is a celebration of accessible ingredients, slow simmering, and the kind of goodness that feeds both body and soul.
Ingredients You’ll Need
What makes this Cuban Chicken Soup special is how a handful of everyday ingredients come together to create something truly magical. Each component brings its own distinction—texture, taste, or a pop of color—all playing their part in this much-loved classic.
- Chicken thighs or drumsticks: Bone-in pieces add extra flavor and richness to the broth while yielding tender meat.
- Chicken broth: Use homemade for best results, but quality store-bought broth will also create a savory, comforting base.
- Onion: The foundation of aromatics, onion adds sweetness and depth to every sip.
- Green bell pepper: Provides a gentle peppery brightness that is essential for an authentic Cuban flavor.
- Garlic: Three cloves bring a subtle punch that anchors the entire soup’s flavor profile.
- Carrots: Their natural sweetness and bright orange color lift the soup visually and in taste.
- Potatoes: Diced potatoes make the soup hearty and satisfying, soaking up all the delicious flavors.
- Corn: Corn pieces add juiciness and a subtle crunch for wonderful textural contrast.
- Pumpkin or butternut squash: This brings a hint of sweetness and a beautiful golden hue.
- Ground cumin: Essential for earthy warmth and depth, rounding out the flavors beautifully.
- Dried oregano: Lends a hint of herbaceousness that complements the vegetables and chicken.
- Bay leaves: These infuse the soup with a subtle, complex aroma as it simmers.
- Olive oil: For sautéing the aromatics and helping meld the flavors right from the start.
- Fideo pasta or broken angel hair pasta: Just a handful turns this soup into a true meal—choose gluten-free if desired.
- Chopped fresh cilantro: Added right at the end, cilantro gives the soup a distinctly Cuban freshness and pop of color.
- Salt and black pepper: Adjusted to taste, these finish the soup and balance all the flavors.
- Lime wedges: Served alongside, a squeeze of lime brightens every bowl and lifts all the flavors.
How to Make Cuban Chicken Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large, sturdy pot set over medium heat. Toss in the onion, green bell pepper, and garlic, and let them sizzle and soften for about four minutes. This step is key: the fragrant trio forms the flavor base for your Cuban Chicken Soup and will infuse the entire pot with their gentle sweetness and irresistible aroma.
Step 2: Brown the Chicken
Add your chicken thighs or drumsticks directly into the pot. Sear them on all sides just until lightly browned. This brief blast of heat helps seal in their juices and kicks off the process of building a rich, savory broth that sets Cuban Chicken Soup apart from the first spoonful.
Step 3: Add Spices and Vegetables
Into the pot, stir in cumin, oregano, bay leaves, sliced carrots, diced potatoes, cubed pumpkin or butternut squash, and the corn pieces. Let them mingle just a moment so the spices coat every bite. These vegetables will start releasing their natural flavors, and the combination of roots, corn, and squash is what makes this soup so beautifully hearty and colorful.
Step 4: Pour in the Broth and Simmer
Next, pour over your chicken broth and give everything a gentle stir. Bring the pot to a boil, then lower the heat, pop on the lid, and let it all simmer for 35 to 40 minutes. By the end of this step, your kitchen will smell absolutely incredible, and both the chicken and veggies will be meltingly tender.
Step 5: Shred the Chicken
Carefully remove the chicken pieces to a plate. Discard the skin and bones, then shred the meat into bite-sized pieces. Slide that juicy chicken right back into the simmering broth, making sure every bowl of Cuban Chicken Soup gets its share of goodness.
Step 6: Add the Pasta
Stir in the fideo or broken angel hair pasta. Keep an eye on the pot as the noodles only need about 8 to 10 minutes to become perfectly tender. This little addition thickens the soup slightly and transforms it into a complete one-pot meal.
Step 7: Finish and Serve
As the final touch, season your Cuban Chicken Soup with salt and black pepper to taste. Remove the pot from heat, stir in fresh chopped cilantro, and give everything a final gentle stir. Ladle that golden broth and all its vibrant treasures into bowls, and serve steaming hot with lime wedges for a bright, zesty finish.
How to Serve Cuban Chicken Soup
Garnishes
A generous sprinkle of freshly chopped cilantro brings a burst of green and herbal freshness that’s delicious against the rich broth. Lime wedges are a must—everyone loves squeezing a little citrus over their bowl to awaken all those deep flavors. For added flair, you can also try a few slices of avocado or a dash of hot sauce if you like a little heat!
Side Dishes
Cuban Chicken Soup is hearty enough to stand on its own, but pairing it with classic Cuban bread or a chunk of crusty baguette is a treat for mopping up every last drop. If you’re feeling truly traditional, add a side of white rice or tostones (fried green plantains) for a real taste of Cuba at home.
Creative Ways to Present
For special gatherings, serve your Cuban Chicken Soup in small, individual casserole dishes or deep mugs for a cozy, welcoming touch. Or offer a toppings “bar” with lime wedges, avocado slices, chopped cilantro, and thinly sliced radishes for your guests to customize their bowls. This fun, interactive twist really lets everyone savor the soup their way.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cuban Chicken Soup in an airtight container in the refrigerator for up to three days. The soup’s flavors actually deepen as it sits, making it even more delicious on day two or three. Just be sure to let the soup cool a bit before chilling for safety and best flavor.
Freezing
Planning to freeze your leftovers? Remove the pasta before freezing, since it can turn mushy when thawed. Place the cooled soup (minus the noodles) in a freezer-safe container and freeze for up to three months. When you’re ready to eat, thaw overnight in the fridge and reheat gently, adding freshly cooked pasta before serving if desired.
Reheating
To reheat Cuban Chicken Soup, simply pour it into a pot over medium-low heat and warm until steaming hot, stirring occasionally. If the soup thickens in the fridge, add a splash of chicken broth or water to loosen it back to your preferred consistency. Garnish as usual and enjoy!
FAQs
Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken thighs or breasts, but bone-in pieces give the broth more flavor and a richer mouthfeel. If you opt for boneless, consider adding a bit of extra seasoning or a splash of chicken stock concentrate to boost the soup’s savory notes.
What’s a good substitute for pumpkin or butternut squash?
If you can’t find pumpkin or butternut squash, try substituting malanga, yuca, or even plantain. These traditional Cuban roots and starches bring a wonderful texture and subtle sweetness that pairs beautifully with the other ingredients.
Is this soup spicy?
Cuban Chicken Soup is known for its warmth and depth, but it isn’t spicy. The flavors are savory, herby, and earthy, making this an ideal dish for all palates. If you crave a kick, add a pinch of red pepper flakes or your favorite hot sauce at the table.
Can I make Cuban Chicken Soup gluten-free?
Absolutely! Just swap out the fideo or angel hair pasta with your favorite gluten-free noodles, or simply omit the pasta and add extra vegetables for a hearty, entirely gluten-free meal that doesn’t lose any authentic flavor.
How do I keep the vegetables from turning mushy?
The key is to cut your root vegetables and squash into larger chunks and check them toward the end of simmering. Start testing at about the 30-minute mark so your carrots, potatoes, and pumpkin retain their tender shape and vibrant color.
Final Thoughts
If you’re looking to add a touch of Cuban sunshine and comfort to your table, there’s nothing more rewarding than making a batch of Cuban Chicken Soup. The heartiness, aroma, and vibrant flavors make it a bowl you’ll crave again and again—so gather your ingredients and bring this classic into your own kitchen. You’ll be so glad you did!
Print
Cuban Chicken Soup Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Warm up with a hearty bowl of Cuban Chicken Soup, a comforting and flavorful dish packed with tender chicken, vegetables, and a hint of spices. This traditional Cuban recipe is easy to make and perfect for a cozy meal any day of the week.
Ingredients
Chicken and Broth:
- 2 pounds bone-in chicken thighs or drumsticks
- 8 cups chicken broth
Vegetables:
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 2 ears corn, cut into 2-inch pieces
- 1 cup pumpkin or butternut squash, peeled and cubed
Seasonings and Pasta:
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons olive oil
- 1 cup fideo pasta or broken angel hair pasta
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
Serving:
- Lime wedges for serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté onion, bell pepper, and garlic until softened.
- Prepare Chicken: Add chicken and lightly sear on all sides. Stir in cumin, oregano, bay leaves, carrots, potatoes, pumpkin, and corn.
- Cook: Pour in chicken broth, bring to a boil, then simmer covered for 35–40 minutes until chicken and vegetables are tender.
- Shred Chicken: Remove chicken, shred meat, and return to the pot. Add pasta and cook until tender.
- Season and Serve: Adjust seasoning with salt and pepper. Stir in cilantro before serving. Serve hot with lime wedges.
Notes
- For richer flavor, use homemade chicken stock.
- Substitute malanga, yuca, or plantains for potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg
