Sopa de pollo cubana chicken soup, also just called “sopa de pollo”, is one of our favourite recipes. This satisfying food is not only a meal — it is a medicine, a tradition and, for the many Cuban families with roots in the country, a taste of home. Whether you’re battling a summer cold, needing some comforting on a chilly day or just craving a bowl of homemade deliciousness, Cuban chicken soup has the nutrition and flavor in every slurp.
In this story, we’ll explore the history of Cuban chicken soup, what it’s made with, how to prepare it, and the variations. We’ll also share why this dish inspires such strong feelings and how to cook it at home, step by step.
Cuban Chicken Soup: A Taste Of Tradition sopa de pollo cubana
Your Sopa De Pollo Cubana is a legacy of both Spanish and Caribbean kitchens. Spanish cooking and its many vital ingredients and methods had influenced much of the work, and the Caribbean influence added colorful seasonings and tropical vegetables. Generations of Cuban families have warmed to the same recipe, and it has become a staple of home cooking.
In Cuba, sopa de pollo is associated with comfort, even healing. It’s a sort of go-to dish when someone is ill, the way chicken soup is in so many other cultures. The ingredients are humble but healthful, and given the slow cooking, the deep, rich flavors that emerge make it a dish all the more compelling.
Key Ingredients in Sopa De Pollo Cubana
What sets Sopa De Pollo Cubana apart is the mixture of ingredients, which reflects the influence on the island’s cuisine. There are numerous variations, depending on the family, but some are key:
Chicken
Traditional Sopa De Pollo Cubana calls for bone-in chicken pieces, typically a whole chicken or chicken thighs. The bones add depth and richness to the broth, in terms of flavor and nutrition.
- Sofrito (The Flavor Base)
- Sofrito is a foundation of Cuban cuisine. It’s a sautéed mixture of:
- Onions
- Garlic
- Peppers (usually green and red)
- Tomatoes
- Cilantro or culantro
It mixes the perfume of the foundation of sautéed garlic, onions and peppers with a signature Cuban flavor.
Root Vegetables and Starches Sopa De Pollo Cubana
There are often root vegetables and starches in Sopa De Pollo Cubana that add texture and heartiness to the dish. Common choices are:
- Fat potatoes — for a velvety, creamy texture
- Yuca (cassava) — a traditional Cuban ingredient that gives the soup body
- Malanga — similar to taro and prized for its smooth, starchy quality
- Carrots — for sweetness and color
- Sweetcorn — cut into wheels for extra sweetness
- Seasonings and Herbs
- Cuban food is zesty but unchaste. Here are the seasonings that matter in Cuban chicken soup:
- – for a depth of flavor that comes from cooking\Route] Bay leaves
- Cumin — for deep, earthy flavor
- Oregano — a must-have in Cuban cooking
- Salt and pepper – to taste
- Lemon juice — whisked in at the end for brightness
- Fideos (Thin Noodles) or Rice
Many versions of Sopa De Pollo Cubana called for fideos, thin noodles similar to angel pasta. Some families prefer using white rice, which adds more body to the soup.
Instructions:
Prepare the Chicken Broth Sopa De Pollo Cubana
Sopa De Pollo Cubana and water in a large pot. Bring to a boil, skimming off and discarding any foam that rises to the top.
Lower heat, add bay leaves and salt, and simmer about 30–40 minutes until chicken detaches from bone.
Transfer the chicken to a cutting board, let cool a bit, then shred the meat. Shred it, then dispose of the bones.
- Make the Sofrito
- In a separate skillet, heat olive oil on medium heat.
- Add the onions, bell pepper and garlic, and sauté for about 5 minutes, until fragrant.
- Stir in the tomatoes, cumin and oregano and cook 5 minutes more.
- Stir the sofrito into the broth in the pot.
Add Vegetables and Simmer Sopa De Pollo Cubana
Add the carrots, potatoes, yuca and corn to the pot. Cook 15 minutes or until the vegetables are tender.
Add Noodles or Rice
- If adding fideos (noodles), stir them in the final 10 minutes of cooking.
- If you’re using rice, stir that in about 15 minutes before you want to serve, so it has enough time to cook through.
- Finish the Soup
- Stir in the shredded chicken, chopped cilantro and lime juice.
- Adjust seasoning if needed; taste. Remove bay leaves.
- Serve and Enjoy!
Ladle the soup into bowls and serve hot. Others like to order it on Cuban bread, or with a side of white rice.
Sopa De Pollo Cubana And Why It’s More Than A Meal
Sopa De Pollo Cubana is more than a recipe — it’s a balm for the soul, equal parts family, love and tradition. A version of this soup is what you make when someone in your family is not well, or when families come together for some warmth.
Here’s why it’s so special:
It’s Healing — Cuban chicken soup is often seen as an antidote to colds and flu, thanks to its rich broth and nutritious ingredients.
It’s Flexible — You can replace the ingredients based on what you have. Some families mix in plantains, or swap noodles for rice.
It’s a Cultural Staple — This dish links Cubans to their heritage, like ropa vieja or picadillo.
The Bottom Lines
Sopa de pollo, Sopa De Pollo Cubana, is a dish that captures the soul and heart of Cuban food. With its rich broth, tender chicken and flavorful vegetables, it’s about as nourishing as it is delicious. Whether for a cold winter or rainy day at home, this is a recipe you’re going to return to, we’re sure. So have your ingredients at the ready, start to simmer and enjoy the warmth of the real thing, Cuban chicken soup!