The Art of the Authentic Cuban-Style Chicken Soup

Name: The Art of the Authentic Cuban-Style Chicken Soup
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Cuban
Ingredients: 3 lbs chicken thighs and drumsticks, skinless; 8 cups water; 2 bay leaves; 1 large yellow onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1/4 cup tomato sauce; 2 teaspoons salt; 1/2 teaspoon ground cumin; 1 teaspoon dried oregano; 2 large Yukon Gold potatoes, cubed; 1 ear corn, cut into rounds; 1 cup calabaza squash, cubed; 1/2 cup fideo noodles; Juice of 1 lime; Fresh cilantro

BY Emily Parker December 18, 2025

Jump to Recipe·Print Recipe

In the landscape of Caribbean gastronomy, few dishes carry as much emotional weight as a properly prepared Sopa de Pollo. Unlike the thick, cream-based stews found in other cultures, a Cuban-Style Chicken Soup is defined by its clarity, its golden hue, and the specific variety of tropical tubers that provide body without heaviness. The secret lies in the balance of the “trinity” of Cuban aromatics—onion, bell pepper, and garlic—simmered alongside bone-in poultry until the marrow enriches the liquid. This preparation is a masterclass in extracting maximum flavor from humble ingredients.

Table of Contents

Ingredients for the Perfect Pot

The Base

Three pounds of chicken thighs and drumsticks (skin removed)
Two and a half quarts of cold filtered water
Two large bay leaves
One tablespoon of extra virgin olive oil

The Flavor Foundation (Sofrito Elements)

One large yellow onion, finely diced
One green bell pepper, seeds removed and diced
Six cloves of garlic, smashed and minced
One-third cup of tomato sauce
One teaspoon of dried Mexican oregano
One-half teaspoon of ground cumin

The Hearty Additions

Two large carrots, cut into thick coins
One large ear of sweet corn, cut into three segments
Two medium Yukon Gold potatoes, peeled and cubed
One cup of calabaza (West Indian pumpkin) or butternut squash, cubed
One-half cup of fideo pasta or broken vermicelli

The Bright Finish

One teaspoon of kosher salt (adjust to taste)
One-half teaspoon of cracked black pepper
Two fresh limes, cut into wedges
One small bunch of flat-leaf parsley or cilantro

The Master Methodology

Place the chicken and bay leaves in a heavy stockpot and cover with cold water.
Bring to a gentle boil, then reduce heat to medium-low.
Carefully skim the grey impurities from the surface for ten minutes.
Stir in the diced onion, pepper, garlic, and tomato sauce.
Season the broth with cumin, oregano, salt, and pepper.
Introduce the corn, carrots, and squash to the pot.
Simmer for twenty-five minutes before adding the cubed potatoes.
Once the potatoes are tender, stir in the fideo noodles.
Cook for six minutes until the pasta is al dente.
Squeeze in fresh lime juice and remove from heat immediately.

Technical Execution and Sensory Cues

Achieving Broth Clarity

The most common mistake in preparing Cuban-Style Chicken Soup is a cloudy base. By starting with cold water and never allowing the pot to reach a violent, rolling boil, you prevent the fats and proteins from emulsifying into the water. Look for a gentle “smile” on the surface of the water—small bubbles breaking occasionally. As you skim the foam, you are literally refining the flavor, ensuring the final result is clean and elegant.

The Maillard Shortcut

While many traditional versions boil everything together, you can deepen the profile by lightly searing the onion and bell pepper in olive oil for three minutes before adding the water. You aren’t looking for dark browning, but rather a softening that releases the essential oils of the vegetables. When the garlic becomes fragrant—usually after sixty seconds—the water should be added immediately to stop the cooking process and capture those aromatics.

Texture Management of the Viandas

The “viandas,” or starchy vegetables, should be added in stages. The corn and carrots are resilient and can withstand the full cooking time. The squash, however, is the “thickener.” As it softens, a small portion of it will dissolve into the broth, turning it a rich, sun-kissed yellow. The potatoes should be added last so they retain sharp edges and a creamy interior.

The Bone-In Rule: Never use boneless meat. The collagen from the joints of the drumsticks provides a silky mouthfeel that is the hallmark of a professional-grade Cuban-Style Chicken Soup.
The Souring Agent: Lime is non-negotiable. The citric acid reacts with the salt to “lift” the heavy starches of the potato and corn.
Noodle Timing: Fideos are incredibly thin. If you add them too early, they will swell and absorb all your precious broth. Add them only when you are minutes away from serving.
Salt Absorption: Remember that potatoes are salt magnets. You may find that a broth that tasted perfect at the start needs a final pinch of salt once the potatoes have finished cooking.

Optional Modern Tweaks

The Low-Carb Alternative: Replace the potatoes and noodles with extra calabaza and sliced zucchini for a lighter version that still feels substantial.
The Smoked Element: A small piece of salt pork or a ham hock added at the beginning can provide a smoky undertone that complements the cumin beautifully.
Rice Integration: Instead of cooking noodles in the pot, serve a scoop of dry, fluffy white rice in the center of the bowl and pour the soup over it.

Presentation and Pairings

This soup is best served in a shallow bowl that allows the different shapes of the vegetables to be visible. A single piece of corn should be centered in the bowl for visual height. Pair this with a side of “tostones” (twice-fried green plantains) for a crunch that contrasts with the soft textures of the soup. For a beverage, a cold sparkling water with a lime twist cleanses the palate between bites of the rich, savory broth.

FAQ: Troubleshooting the Soup

Why did my broth turn brown instead of yellow?

This usually happens if the heat was too high or if too much tomato sauce was used. Stick to the specified amount of tomato sauce and keep the simmer low to maintain that classic golden Cuban-Style Chicken Soup appearance.

Can I use frozen vegetables?

While fresh is superior for texture, frozen corn segments and carrots can be used in a pinch. Avoid frozen potatoes, as they tend to become grainy when boiled in soup.

What is the best way to handle leftovers?

The starch from the potatoes and noodles will thicken the soup as it sits in the fridge. When reheating, add a half-cup of water to return it to its original consistency, and always add a fresh squeeze of lime to restore the brightness.

Nutrition Information

Nutrient	Amount per Serving
Calories	325 kcal
Protein	26 g
Carbs	34 g
Fat	10 g
Fiber	5 g
Sugar	4 g
Sodium	710 mg

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

The Art of the Authentic Cuban-Style Chicken Soup