Name: Cuban Chicken Soup
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 pounds 900g bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix); 8 cups 1.9 liters water; 1 medium yellow onion (peeled and halved); 3 large carrots (divided (2 cut into large chunks, 1 diced)); 2 celery ribs (divided (1 cut into large chunks, 1 diced)); 4 garlic cloves (peeled and smashed); 2 bay leaves; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 chicken bouillon cube (or 1 tablespoon chicken bouillon paste); 2 medium russet potatoes (peeled and cubed); 1 cup 150g frozen or fresh corn kernels; 6 ounces 170g fideo noodles (or angel hair pasta, broken into small pieces); 2 tablespoons fresh lime juice (about 1 lime); Salt and black pepper (to taste); Fresh cilantro (chopped, for garnish (optional)); Lime wedges (for serving)

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My first taste of authentic Cuban chicken soup happened on a cold January night when my Cuban neighbor, Mrs. Rodriguez, showed up at my door with a steaming container. I’d been battling a terrible cold for days, and she insisted this sopa de pollo would cure whatever ailed me. She wasn’t wrong.

The warmth from that first spoonful spread through my chest like a hug from the inside out. It wasn’t just the heat, it was the depth of flavor from the chicken broth, the tender vegetables, and those delicate fideo noodles that seemed to melt on my tongue. After that night, I begged Mrs. Rodriguez to teach me her family recipe, and she graciously agreed.

Now, five years later, this Cuban chicken soup recipe has become my go-to for whenever someone in my family feels under the weather, or when we just need something warm and comforting. The best part is how simple it is to make, yet the flavors are so rich and complex that people always think I’ve been cooking for hours.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes
Servings	6 to 8 servings
Difficulty Level	Easy

For another warming chicken soup variation, try my Jamaican Chicken Soup Recipe.

Table of Contents

Why You’ll Love This Cuban Chicken Soup Recipe

This isn’t your typical chicken noodle soup. Cuban chicken soup has a personality all its own.

The combination of traditional Latin spices like cumin and oregano transforms ordinary chicken broth into something extraordinary. You’ll notice the warmth of the spices without them overpowering the delicate chicken flavor.

The vegetables add natural sweetness and texture that makes every spoonful interesting. Unlike some chicken soups where the vegetables turn to mush, these stay pleasantly tender with just the right amount of bite.

Those thin fideo noodles are a game changer—they’re more delicate than regular pasta and absorb the broth beautifully. The finish of fresh lime juice brightens everything up and adds a citrusy zing that makes the soup taste vibrant and alive.

Deeply flavored broth with authentic Cuban seasonings
Perfect balance of protein, vegetables, and carbohydrates
Naturally comforting and healing when you’re feeling sick
Budget-friendly meal that feeds a crowd
Tastes even better the next day as lefors

Ingredients

This recipe uses simple, accessible ingredients that come together to create something magical. You’ll find everything at your local grocery store.

I’ve learned that the quality of your chicken really matters here. Bone-in, skin-on pieces give you the richest broth. Don’t skip the fresh lime juice at the end either; it’s what makes this soup truly authentic.

2 pounds (900g) bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
8 cups (1.9 liters) water
1 medium yellow onion, peeled and halved
3 large carrots, divided (2 cut into large chunks, 1 diced)
2 celery ribs, divided (1 cut into large chunks, 1 diced)
4 garlic cloves, peeled and smashed
2 bay leaves
1 tablespoon ground cumin
1 teaspoon dried oregano
1 chicken bouillon cube (or 1 tablespoon chicken bouillon paste)
2 medium russet potatoes, peeled and cubed
1 cup (150g) frozen or fresh corn kernels
6 ounces (170g) fideo noodles (or angel hair pasta, broken into small pieces)
2 tablespoons fresh lime juice (about 1 lime)
Salt and black pepper, to taste
Fresh cilantro, chopped, for garnish (optional)
Lime wedges, for serving

You might also enjoy: Mexican Chicken Soup Recipe

Kitchen Equipment Needed

Having the right equipment makes this recipe come together smoothly. A large pot is essential because you need plenty of room for all those ingredients.

I prefer using a Dutch oven because it distributes heat evenly and holds temperature well, but any large stockpot will work beautifully.

Large Dutch oven or stockpot (at least 6-quart capacity)
Large slotted spoon or tongs
Sharp knife
Cutting board
Fine mesh strainer (optional, for straining broth)
Ladle
Measuring cups and spoons
Vegetable peeler

Read Also: Buffalo Chicken Soup Recipe

Recommended Products for This Recipe

After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results better.

These aren’t just random recommendations, they’re tools and ingredients I personally use and would recommend to anyone making this recipe.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is hands down the best pot I’ve ever used for making soup. The thick walls and bottom distribute heat so evenly that nothing burns or sticks. Plus, it goes from stovetop to oven if you ever want to finish a dish there. The enamel coating makes cleanup ridiculously easy even after cooking a rich, flavorful broth like this one.

Get it on Amazon

2. Goya Sazon Seasoning Packets

While this recipe doesn’t require sazon, having some on hand lets you add authentic Cuban flavor instantly to this or any Latin dish. These little packets contain a blend of spices including coriander, garlic, cumin, and annatto that gives soups that characteristic golden color and depth. I keep a box in my pantry always.

Get it on Amazon

3. OXO Good Grips Fat Separator

This tool has saved me so much time when I want to make my broth extra clear and less greasy. After cooking the chicken, I pour the broth through this separator and the fat rises to the top while the clean broth pours out from the bottom. It’s not essential, but it does make for a more refined soup.

Get it on Amazon

4. Premium Fideo Noodles

Good quality fideo noodles make a real difference in texture. These thin, coiled vermicelli noodles cook quickly and have the perfect delicate texture that’s traditional in Cuban chicken soup. Cheaper versions can get gummy or fall apart too easily.

Get it on Amazon

Another favorite: Lemon Chicken Soup Recipe

Step-by-Step Instructions: How to Make Cuban Chicken Soup

The process is straightforward but requires patience. The key is building layers of flavor by first making a rich broth, then adding vegetables at the right times so everything cooks perfectly.

1. Make the Chicken Broth

Add the chicken pieces, 8 cups of water, halved onion, the 2 carrots cut into large chunks, the 1 celery rib cut into large chunks, smashed garlic cloves, bay leaves, cumin, and oregano to your large pot or Dutch oven.
Bring everything to a boil over high heat, which should take about 8 to 10 minutes.
Once boiling, reduce the heat to medium-low to maintain a gentle simmer.
Skim off any foam or scum that rises to the surface during the first 10 minutes of cooking. This makes your broth clearer and cleaner tasting.
Simmer uncovered for 35 to 40 minutes, until the chicken is fully cooked and tender (internal temperature should reach 165°F or 74°C).
The chicken should easily pull away from the bone when done.

2. Remove and Shred the Chicken

Using tongs or a large slotted spoon, carefully remove the chicken pieces from the pot and transfer them to a large plate or cutting board.
Let the chicken cool for about 5 to 10 minutes until it’s safe to handle. It doesn’t need to be completely cool, just cool enough to touch.
Once cooled slightly, remove and discard the skin and bones from each piece.
Shred the chicken meat into bite-sized pieces using two forks or your hands.
Set the shredded chicken aside while you continue with the soup. You’ll add it back in later.

3. Strain and Season the Broth

Place a fine mesh strainer over a large bowl and carefully pour the broth through to remove the onion, carrot chunks, celery chunks, garlic, and bay leaves.
If you don’t have a strainer, you can simply use a slotted spoon to fish out all the large vegetable pieces and bay leaves.
Return the strained broth to the pot.
Crumble the chicken bouillon cube into the broth and stir well until completely dissolved.
Taste the broth and add salt and black pepper as needed. Remember, the bouillon cube adds saltiness, so taste before adding more salt.

4. Add the Fresh Vegetables

Add the diced carrot, diced celery, and cubed potatoes to the seasoned broth.
Bring the soup back to a boil over high heat.
Once boiling, reduce heat to medium and simmer for 10 to 12 minutes, until the potatoes are just starting to become tender when pierced with a fork.
The vegetables should still have a slight firmness at this point—they’ll continue cooking as you add the other ingredients.

5. Add Corn and Chicken

Stir in the corn kernels and the shredded chicken meat.
Continue simmering for another 5 minutes to heat everything through completely.
The corn should be tender and the chicken heated all the way through.

6. Cook the Noodles

Add the fideo noodles (or broken angel hair pasta) to the soup, gently stirring to separate the noodles and submerge them in the broth.
Cook for 8 to 10 minutes, stirring occasionally to prevent the noodles from sticking together or to the bottom of the pot.
The noodles will absorb quite a bit of liquid, so if the soup gets too thick, add an extra cup of water or chicken broth.
The noodles are done when they’re tender but still have a slight bite (al dente).

7. Finish and Serve

Remove the pot from the heat.
Stir in the fresh lime juice—this is crucial for that authentic Cuban flavor and brightness.
Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
Ladle the hot soup into bowls.
Garnish with fresh chopped cilantro if desired.
Serve immediately with lime wedges on the side for those who want extra citrus flavor.

For a creamy chicken soup option, check out my Creamy Chicken Soup Recipe.

Tips for The Best Cuban Chicken Soup

After making this recipe dozens of times, I’ve picked up some tricks that consistently deliver the best results. These small details make a big difference.

The biggest mistake I see people make is adding all the vegetables at once—they end up with mushy carrots and potatoes. Timing is everything when it comes to perfectly cooked vegetables.

Use bone-in, skin-on chicken: The bones and skin add tremendous flavor and body to your broth. Don’t use boneless, skinless chicken breasts—your broth will be thin and bland.
Don’t skip straining the broth: This extra step removes impurities and gives you a cleaner, more professional-looking soup.
Cook noodles separately if making ahead: If you’re meal prepping, cook the noodles separately and add them to individual bowls when serving. This prevents them from absorbing all the broth and getting mushy.
Add vegetables in stages: Root vegetables like potatoes and carrots need more time than corn, so add them first and corn later.
Taste and adjust: Every chicken bouillon cube and every lime has a slightly different saltiness or acidity level. Always taste before serving and adjust.
Let the flavors develop: This soup tastes even better the second day after the flavors have had time to meld together.
Control the thickness: Fideo noodles absorb liquid quickly. If your soup thickens too much while sitting, just add more water or broth and reheat.
Fresh lime juice is non-negotiable: Bottled lime juice doesn’t have the same bright, fresh flavor. Always use fresh.

Read Also: Chicken Soup Recipe

What to Serve with Cuban Chicken Soup

This soup is hearty enough to be a complete meal, but serving it with traditional Cuban sides takes it to the next level. When Mrs. Rodriguez taught me this recipe, she insisted these accompaniments were essential.

A simple side of white rice or Cuban bread for dipping transforms this from soup into a feast.

Dinner Rolls or crusty Cuban bread for dunking
White rice on the side or added directly to the bowl
Deviled Eggs as an appetizer
Simple green salad with a citrus vinaigrette
Fried plantains (maduros) for sweetness
Healthy Guacamole with tortilla chips
Cuban sandwich (media noche) for a hearty combo
Sliced avocado sprinkled with salt
Hot sauce on the side for those who like heat

For another comforting soup, try: Cream of Chicken Soup Recipe

Variations of Cuban Chicken Soup

The beauty of this recipe is how adaptable it is. I’ve made dozens of variations over the years depending on what I have in my fridge.

Mrs. Rodriguez told me that every Cuban family makes this soup slightly differently, so don’t be afraid to make it your own.

Calabaza Version: Add 2 cups of cubed calabaza (Caribbean pumpkin) along with the potatoes for a more traditional Cuban touch. The pumpkin adds a subtle sweetness and beautiful color.
Yuca Addition: Substitute or add 1 to 2 cups of peeled and cubed yuca (cassava) instead of some of the potatoes. Yuca gives the soup a different starchy texture that’s very traditional.
Malanga Variation: Add cubed malanga, another Cuban root vegetable, for extra heartiness and authentic flavor.
Whole Chicken Method: Use a whole chicken cut into pieces instead of just thighs and drumsticks. This gives you both white and dark meat options and makes even more flavorful broth.
Instant Pot Version: Make this in your pressure cooker by cooking the chicken and initial vegetables on high pressure for 15 minutes, then release pressure, shred chicken, and pressure cook again for 5 minutes with the fresh vegetables and noodles.
Sazon Seasoning: Add 1 to 2 packets of Goya sazon con azafran for that classic Cuban golden color and extra savory flavor.
Tomato Base: Stir in 2 tablespoons of tomato paste with the fresh vegetables for a slightly different flavor profile that some Cuban families prefer.
Spicy Version: Add 1 to 2 diced jalapeños or a few dashes of hot sauce for those who like heat.
Extra Herbs: Add fresh cilantro to the broth while it simmers for even more herbaceous flavor, then garnish with more fresh cilantro at the end.

You might also enjoy: Crack Chicken Soup Recipe

Storage and Reheating

Proper storage is key to keeping this soup delicious for days. I actually prefer this soup as leftovers because the flavors deepen overnight.

One important note: the noodles will continue absorbing liquid as the soup sits, so you may need to add more broth when reheating.

Refrigerator Storage: Let the soup cool completely, then transfer to airtight containers and refrigerate for up to 4 days. I like to portion it into individual servings for easy lunches.
Freezer Storage: This soup freezes beautifully, but I recommend freezing it without the noodles. Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Add fresh cooked noodles when you reheat.
Reheating from Refrigerator: Transfer soup to a pot and reheat over medium heat, stirring occasionally, until heated through (about 10 minutes). Add 1/2 to 1 cup of water or chicken broth if the soup has thickened too much.
Reheating from Frozen: Thaw overnight in the refrigerator, then reheat on the stovetop. You can also reheat from frozen over low heat, stirring frequently, but it will take 20 to 25 minutes.
Microwave Reheating: Transfer a single portion to a microwave-safe bowl and heat in 2-minute intervals, stirring between each interval, until steaming hot.
Preventing Mushy Noodles: If storing for more than a day, consider keeping the noodles separate and adding them fresh when you reheat individual portions.
Refreshing the Flavor: Add a fresh squeeze of lime juice to each reheated portion to brighten up the flavors again.

Another warming option: Chicken Chowder Recipe

Nutritional Facts

Per serving (based on 8 servings):

Calories: 285
Total Fat: 9g
Saturated Fat: 2.5g
Cholesterol: 70mg
Sodium: 680mg
Total Carbohydrates: 28g
Dietary Fiber: 3g
Sugars: 3g
Protein: 24g
Vitamin A: 95% DV
Vitamin C: 18% DV
Calcium: 4% DV
Iron: 12% DV

Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.

For a lighter soup option, try: Asparagus Soup Recipe

Health Benefits of Key Ingredients

Beyond just tasting amazing, this Cuban chicken soup packs some serious nutritional benefits. It’s truly food that nourishes both body and soul.

I make this whenever someone in my family is sick because it genuinely helps with recovery.

Chicken: Provides high-quality protein essential for tissue repair and immune function. The amino acid cysteine in chicken helps thin mucus in your lungs, which is why chicken soup is famous for fighting colds.
Garlic: Contains allicin, a compound with powerful antibacterial and antiviral properties that can help boost your immune system and fight off infections.
Carrots: Loaded with beta-carotene, which your body converts to vitamin A. This vitamin is crucial for healthy vision, skin, and immune function.
Cumin: Has anti-inflammatory properties and aids in digestion. It’s also rich in iron and may help regulate blood sugar levels.
Oregano: Packed with antioxidants and has natural antibacterial properties. It’s one of the most antioxidant-rich herbs you can use.
Lime: High in vitamin C, which supports immune health and helps your body absorb the iron from the chicken. The citric acid also aids digestion.
Potatoes: Provide complex carbohydrates for sustained energy, plus potassium, vitamin B6, and vitamin C.
Corn: Offers fiber, B vitamins, and antioxidants like lutein and zeaxanthin that are beneficial for eye health.

Read Also: Chicken Corn Chowder Recipe

FAQs About Cuban Chicken Soup

1. Can I use rotisserie chicken instead of cooking raw chicken?

Absolutely! Using a rotisserie chicken is a great time-saving shortcut. You’ll need about 3 to 4 cups of shredded rotisserie chicken.

Since you won’t be making broth from scratch, use 8 cups of good-quality chicken broth instead of water. Just skip steps 1 and 2, start with heating your broth, add the seasonings and vegetables, then add your shredded chicken when you would have added it back in the original recipe.

2. What can I substitute for fideo noodles if I can’t find them?

Angel hair pasta is the best substitute—just break it into 2-inch pieces before adding to the soup. Thin spaghetti or vermicelli noodles also work well when broken into small pieces.

Some people even use small pasta shapes like orzo or ditalini, though these aren’t traditional. Rice is another option that some Cuban families use instead of noodles.

3. How do I make this soup less salty?

The main source of salt in this recipe is the chicken bouillon cube. Try using low-sodium bouillon or reduce the amount to half a cube.

You can also use low-sodium chicken broth instead of water and bouillon. Taste as you go and add salt gradually—you can always add more but you can’t take it away.

4. Can I make this soup in a slow cooker?

Yes! Add all the broth-making ingredients (chicken, water, aromatics, spices) to your slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Remove and shred the chicken, strain the broth, and return it to the slow cooker.

Add the fresh vegetables and cook on high for 30 to 45 minutes until tender. Add the corn, chicken, and noodles and cook for another 15 to 20 minutes until noodles are done.

5. Why does my soup get so thick after refrigerating?

The fideo noodles continue to absorb liquid even after the soup cools, which is completely normal. When reheating, simply add more chicken broth or water, about 1/2 to 1 cup at a time, until you reach your desired consistency.

This is why many people prefer to cook and add noodles fresh to each portion when meal prepping. The broth alone keeps its consistency much better.

For another chicken variation, try: Hot Chicken Salad Recipe

Final Thoughts

This Cuban chicken soup has become more than just a recipe to me—it’s a connection to culture, tradition, and the kindness of a neighbor who shared her family’s treasured dish. Every time I make it, I think of Mrs. Rodriguez and how food can create bonds between people from different backgrounds.

The beauty of this soup is in its simplicity and depth of flavor. Give it a try the next time you need comfort in a bowl, and I promise you’ll understand why it’s been loved in Cuban homes for generations. I’d love to hear how it turns out for you, so please leave a comment below with your experience!

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