Description
This hearty Cuban Chicken Soup is a comforting and flavorful dish featuring tender bone-in chicken simmered with aromatic vegetables and traditional Cuban spices. Bursting with fresh herbs and a medley of vegetables including potatoes, carrots, corn, and green plantain, this soup is a perfect warm meal that celebrates Cuban culinary heritage.
Ingredients
Scale
Chicken and Broth
- 6 bone-in chicken thighs or drumsticks
- 8 cups chicken stock or water
- 2 tablespoons olive oil
- 1 bay leaf
Vegetables
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 cup corn kernels (fresh or frozen)
- 1 green plantain, peeled and sliced
Spices and Herbs
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
Instructions
- Sear the Chicken: Heat the olive oil in a large pot over medium heat. Season the chicken thighs or drumsticks generously with salt and pepper. Add the chicken pieces to the pot and brown them for 2 to 3 minutes on each side until golden. Remove the chicken from the pot and set aside.
- Prepare the Sofrito: In the same pot, add the diced onion, green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant. Add the diced tomato and cook for an additional 2 minutes, stirring occasionally.
- Add the Broth and Spices: Pour in the chicken stock or water into the pot. Add the bay leaf, ground cumin, and dried oregano. Bring the mixture to a boil over medium-high heat.
- Simmer the Chicken: Return the browned chicken pieces to the pot. Reduce the heat to low and let the soup simmer gently for 20 minutes to allow the chicken to cook through and develop flavor.
- Add Vegetables: Add the cubed potatoes, sliced carrots, corn kernels, and sliced green plantain to the pot. Continue to simmer the soup for another 20 to 25 minutes or until all the vegetables are tender and cooked through.
- Shred the Chicken: Remove the chicken pieces from the soup. Shred the meat off the bones using two forks and discard the bones. Return the shredded chicken back to the pot and stir to combine.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Stir in the fresh chopped cilantro. Serve the Cuban chicken soup hot and enjoy.
Notes
- Bone-in chicken thighs or drumsticks lend rich flavor, but you can use boneless chicken if preferred; adjust cooking time accordingly.
- If you can’t find green plantain, you can substitute with additional potatoes, but plantain adds distinct texture and subtle sweetness.
- For a spicier kick, add a diced jalapeño during the sofrito step.
- Use low-sodium chicken stock to better control the salt level in the soup.
- This soup stores well and tastes even better the next day as flavors continue to meld.
