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
Scale
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
