Description
Cuban Chicken Soup is a hearty and flavorful soup made with tender seared chicken, aromatic sofrito, and a medley of vegetables including potatoes, carrots, corn, and green plantain. This comforting dish is infused with traditional Cuban spices like cumin and oregano, finished with fresh cilantro for a vibrant touch. Perfect for a nourishing family meal.
Ingredients
Scale
Chicken and Broth
- 6 bone-in chicken thighs or drumsticks
- 8 cups chicken stock or water
- 2 tablespoons olive oil
- Salt and pepper, to taste
Vegetables
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup corn kernels
- 1 green plantain, peeled and diced
- 1 medium tomato, diced
Herbs and Spices
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 cup fresh cilantro, chopped
Instructions
- Sear the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken thighs or drumsticks with salt and pepper, then brown them in the pot for 2-3 minutes on each side until golden. Remove the chicken from the pot and set aside.
- Prepare the Sofrito: In the same pot, add diced onion, green bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables soften and become fragrant. Add the diced tomato and cook for an additional 2 minutes to build the flavor base.
- Add the Broth and Spices: Pour in the chicken stock or water. Add the bay leaf, ground cumin, and dried oregano. Stir well and bring the liquid to a boil.
- Simmer the Chicken: Return the seared chicken pieces to the pot. Lower the heat and let the soup simmer gently for 20 minutes, allowing the chicken to cook through and flavors to meld.
- Add Vegetables: Add the diced potatoes, sliced carrots, corn kernels, and diced green plantain to the soup. Continue to simmer for another 20-25 minutes until the vegetables are tender but not mushy.
- Shred the Chicken: Remove the chicken pieces from the pot. Once cool enough to handle, shred the meat off the bones and discard the bones. Return the shredded chicken to the soup.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Stir in the freshly chopped cilantro and serve the soup hot, enjoying the rich, comforting flavors.
Notes
- Bone-in chicken adds more flavor, but boneless chicken can be used for convenience.
- Green plantain adds a unique texture and slight sweetness; substitute with regular green banana if unavailable.
- For a spicier version, add a dash of smoked paprika or chili flakes during the sofrito stage.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use low-sodium chicken stock to control salt levels.
