Go Back
–+ servings
Cuban Chicken Soup Recipe

Cuban Chicken Soup

Wholesome Cove
This authentic Cuban chicken soup features tender shredded chicken, hearty vegetables, and delicate fideo noodles swimming in a richly seasoned broth flavored with cumin, oregano, and fresh lime juice. It's the perfect comforting meal that warms you from the inside out.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Cuban, Latin American
Servings 5
Calories 285 kcal

Equipment

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

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

Instructions
 

  • Add chicken, water, halved onion, chunked carrots and celery, garlic, bay leaves, cumin, and oregano to a large pot. Bring to a boil, then reduce heat and simmer for 35-40 minutes, skimming foam as needed.
  • Remove chicken from pot and let cool slightly. Remove skin and bones, then shred the meat into bite-sized pieces. Set aside.
  • Strain the broth to remove vegetables and aromatics. Return broth to pot, add bouillon cube, and stir to dissolve. Season with salt and pepper to taste.
  • Add diced carrot, diced celery, and cubed potatoes to the broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
  • Stir in corn kernels and shredded chicken. Simmer for 5 minutes to heat through.
  • Add fideo noodles and cook for 8-10 minutes, stirring occasionally, until tender. Add extra water if soup gets too thick.
  • Remove from heat and stir in fresh lime juice. Adjust seasoning if needed. Ladle into bowls and garnish with cilantro and lime wedges.

Notes

  • Use bone-in, skin-on chicken for the richest broth. Don't substitute with boneless, skinless breasts.
  • Fideo noodles can be replaced with broken angel hair pasta or vermicelli.
  • For meal prep, cook noodles separately and add to individual portions when serving to prevent them from getting mushy.
  • Soup thickens as it sits because noodles absorb liquid. Add more broth or water when reheating.
  • Fresh lime juice at the end is essential for authentic Cuban flavor. Don't use bottled juice.
  • Store in refrigerator for up to 4 days or freeze without noodles for up to 3 months.
  • For extra authentic flavor, add 1-2 packets of Goya sazon seasoning with the bouillon cube.
  • Rotisserie chicken shortcut: Use 3-4 cups shredded rotisserie chicken and 8 cups chicken broth instead of making broth from scratch.

Nutrition

Serving: 1BowlCalories: 285kcalCarbohydrates: 28gProtein: 24gFat: 9gSodium: 680mgFiber: 3g
Keyword Chicken soup recipe, Cuban chicken soup, Latin soup, Sopa de pollo
Tried this recipe?Let us know how it was!