I’ll be honest, I hate soup as a kid. HATED.
Whenever my mom would say she was making sopa de pollo for me because I was sick, it felt like punishment. Soup was boring to me. It’s just seasoned water. Ew!
That was until I became an adult and learned to appreciate it in all its glory.
Sopa de pollo warms you up on a chilly day. When you’re sick, it soothes your soul. It’s the perfect comfort food for just about any day of the year.
What is Sopa de Pollo?
Sopa de pollo [pronounced soh-pah deh poh-yoh] translates to chicken soup.
Sopa de pollo is a classic chicken soup made with chicken broth, chicken pieces, and veggies. Sometimes, you’ll see recipes with rice, pasta, noodles, etc.
On the other hand, I’ve also seen recipes call it caldo de pollo which is more of a Latin American chicken soup with veggies and no noodles.
Today, I bring you my Cuban mom’s fail-proof sopa de pollo recipe so you can also make it from scratch.
Let me show you how to make it!
Ingredients You’ll Need
- Boneless, skinless chicken thighs. I prefer chicken thighs or chicken legs since they’re more flavorful than chicken breast. Feel free to use what you have. If you use bone-in chicken thighs or legs, just make sure to debone them once cooked before adding them back into the soup.
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- Russet potatoes, carrots, onions, yuca, malanga, and/or green plantains. These are all the vegetables you can add to this sopa de pollo. You don’t have to add them all to this recipe, just choose your faves. I personally love potatoes, carrots, and onions. You do you!
- Chicken broth. I like using low sodium for this soup so I can control the amount of salt I add. Feel free to use what you have.
- Cumin, oregano, black pepper, chicken-flavored bouillon cube. These spices and the bouillon cube adds a burst of flavor that elevates this soup to the next level. YUM!
- Fideo noodles. I like using fideo noodles because they are super thin, vermicelli-like noodles. You can use angel hair pasta, if you prefer.
How To Make Cuban Sopa de Pollo
So first things first, chop up all your veggies. You can also use chicken breasts if you don’t have chicken thighs.
OR….. just cheat and buy a rotisserie chicken. Shhhh, you didn’t hear that from me!
- Cook veggies + chicken. In a large pot, add all the ingredients except the fideo noodles. We’re adding the noodles at the end. Cover the pot and bring to a boil. Once the soup is boiling, reduce heat to low for 30-40 minutes. This will give the veggies time to soften and ample time to cook the chicken.
- Shred the chicken. After 30 minutes, remove the chicken from the pot and shred with two forks.
- Add the noodles. Place the shredded chicken back in the pot. Add fideo noodles (or angel hair pasta) into the pot. Careful not to add too many noodles to the pot. The noodles tend to absorb a lot of water so if you see that the soup needs more liquid, add 1 cup of water at a time.
- Serve! Cover and cook for another 10 minutes on medium heat. Taste and adjust seasonings. Serve with lime wedges, mini saltine crackers, and/or tostones (twice-fried plantains).
How To Store Sopa de Pollo
Transfer the cooled chicken soup to an airtight container and place it in the fridge for 2-3 days.
Keep in mind that the noodles will absorb a lot of the liquid. When thawing/reheating the soup, add a 1/2 cup of chicken broth or water at a time to the saucepan until your desired liquid level and lightly season with salt.
If you plan on freezing the chicken soup, don’t make the soup with the noodles as they will practically disintegrate in the freezer.
Make the soup without the fideo noodles, transfer to an airtight container or freezer bag (careful not to overfill it) and freeze for up to 2 months.
This sopa de pollo is hearty, savory, and full of flavor!
I hope it becomes a staple in your home just as it has become in mine.
You may also like:
- Cuban-Style Shrimp Creole (The BEST Shrimp Recipe!)
- Crispy Baked Mojo Chicken Wings
- Easy Cuban Arroz Imperial (Imperial Rice)
- Cuban-Style Black Beans (Frijoles Negros)
Sopa de Pollo (Cuban Chicken Soup)
- 1 lb boneless, skinless chicken thighs
- 1/4 cup finely chopped white onions
- 2 medium carrots chopped
- 2 medium russet potatoes chopped
- 4 cups low sodium chicken broth
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano
- 1 chicken flavored bouillon cube crushed
- 1/4 teaspoon black pepper
- 1-2 ounces fideo noodles or angel hair pasta
- Lime wedges
- Saltine crackers optional
- Tostones (Twice Fried Plantains) optional
Other vegetables (optional)
- 2 large unripe green plantains peeled and sliced into chunks
- 1 medium yuca peeled and cut into one-inch cubes
- 1 medium malanga peeled and cut into chunks
- In a large pot, add chicken, onions, carrots, potatoes (and other vegetables, if using), chicken broth, cumin, oregano, bouillon cube, and black pepper. Cover and bring to a boil then reduce heat to low for 30-40 minutes.
- Remove the chicken from the pot and shred with two forks. Place the shredded chicken back in the pot.
- Add the fideo noodles (or angel hair pasta) into the pot. Cook for another 10 minutes on medium heat. The noodles tend to absorb a lot of water so if you see that the soup needs more liquid, add 1 cup of water at a time.
- Serve the chicken soup with lime wedges, saltine crackers and/or tostones. Enjoy!