Description
This hearty Cuban Chicken Soup combines tender bone-in chicken with a flavorful sofrito base, vibrant vegetables, and traditional Cuban spices for a comforting and nutritious meal. Perfect for a cozy family dinner, this soup offers a delightful balance of savory broth, tender meat, and fresh herbs.
Ingredients
Scale
Chicken
- 6 bone-in chicken thighs or drumsticks
Broth & Spices
- 8 cups chicken stock or water
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Sofrito
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
Vegetables
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 ear of corn, cut into 3-4 pieces
- 1 green plantain, peeled and diced
Finishing Touch
- 2 tablespoons olive oil
- Fresh cilantro, chopped (about ¼ cup)
Instructions
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Season the bone-in chicken thighs or drumsticks with salt and pepper, then brown each side for 2-3 minutes until golden. Remove the chicken from the pot and set aside.
- Prepare the Sofrito: In the same pot, sauté diced onion, green bell pepper, and minced garlic for 3-4 minutes until softened and fragrant. Add diced tomatoes and cook for an additional 2 minutes to develop rich flavor.
- Add the Broth and Spices: Pour in 8 cups of chicken stock or water, then add a bay leaf, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Stir to combine and bring the mixture to a boil.
- Simmer the Chicken: Return the seared chicken to the pot, reduce the heat to low, and let the soup simmer gently for 20 minutes to infuse the flavors and cook the chicken through.
- Add Vegetables: Add diced potatoes, sliced carrots, corn pieces, and diced green plantain to the pot. Continue simmering for another 20-25 minutes until all vegetables are tender and fully cooked.
- Shred the Chicken: Carefully remove the chicken pieces from the soup and discard the bones. Shred the chicken meat using two forks or your hands, then return the shredded chicken back to the pot.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper as needed. Stir in freshly chopped cilantro for a bright finish. Serve the soup hot and enjoy the rich, comforting flavors.
Notes
- For a richer broth, consider using homemade chicken stock.
- Green plantain adds a unique texture; if unavailable, substitute with more potatoes.
- Searing the chicken helps lock in flavor and adds depth to the soup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the amount of garlic and spices according to your taste preference.
