on Sep 23, 2022, Updated Nov 24, 2023 Try some more Caribbean recipes at home: Jamaican Cornmeal Porridge, Haitian Plantain Porridge, Jerk Marinade, and Jamaican Brown Stew Chicken.
About Cuban Chicken Soup
Cuban Chicken Soup (Sopa De Pollo) is a comforting soup famous in Cuba and other Latin American countries. It is loaded with the goodness of chicken, vegetables, chicken stock, spices, and angel hair noodles. It has a rich and hearty broth; the veggies add a sweet and savory dimension. Sopa De Pollo is popularly made in Cuban homes and restaurants and is often served with Cuban sandwiches. My easy recipe shows how to make this hearty and flavor-packed soup in under 30 minutes in an instant pot (electric pressure cooker) or on the stovetop. Enjoy this Cuban-style chicken noodle soup on its own for a light meal on cold days or if you feel under the weather.
Ingredients
Chicken – This soup is traditionally made using skinless bone-in chicken pieces. Bones make the broth very rich and hearty. I like to use boneless skinless chicken breasts, but you can also use chicken thighs. Onions – Red or yellow onions work best in this recipe. Oil – Use good quality extra virgin olive oil. Veggies – I have used carrots, potatoes, and corn cobs. You can also use other vegetables like pumpkin, sweet potatoes, butternut squash, celery ribs, etc. Seasoning – To season the soup, you will need dried oregano, cumin powder, turmeric powder, red chili powder, salt, and pepper. Chicken Stock – Make it at home or use a store-bought one. Noodles – Use Angel Hair Pasta or Fidelini noodles (Fideo noodles), which are thin vermicelli-type noodles that come dried and coiled and are usually in a bag. Others – You will also need garlic cloves, bay leaf, and freshly squeezed lime juice. Add some tomato paste or tomato sauce to the soup for added flavor. You can also add some black beans to this recipe.
How To Make Cuban Chicken Soup
Press the SAUTE button on the instant pot. Add 2 tablespoon extra virgin olive oil to the pot. Once the oil is hot, arrange 1 pound (500 g) of rinsed boneless skinless chicken breast in the pot in a single layer. Brown the chicken by searing for 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate. Add ½ cup chopped onions and 2 teaspoon minced garlic to the pot and saute for 3-4 minutes until the onions start to brown. Add the following ingredients and cook for 2-3 minutes.
1 cup of cubed carrots (¼-inch cubes) 1 cup of cubed potatoes (½-inch cubes) 1 piece of corn (cut into 4 pieces)
Now add the following ingredients and stir until combined.
5 cups of chicken broth ½ teaspoon dried oregano ½ teaspoon cumin powder ½ teaspoon turmeric powder ½ teaspoon chili powder 1 whole bay leaf ½ teaspoon salt ½ teaspoon black pepper powder
Place the chicken breasts back into the pot and close the lid. Set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK. Set the timer to 8 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid. Discard the bay leaf and take out the chicken breasts on a chopping board using a pair of tongs. Shred the chicken using a fork. Note – If using bone-in chicken, discard the bones after shredding the meat. Add the shredded chicken back to the pot. Press the SAUTE button once again. Add 2 oz (60 g) Angel hair pasta noodles and 1 tablespoon lime juice to the pot. Cook for 6-7 minutes or until the noodles are just cooked (al dente). Transfer the soup to serving bowls. Garnish with chopped scallion (green onions) or cilantro and serve hot.
Pro Tips By Neha
Add a dash of hot sauce or Sriracha for a spicier Cuban soup. Don’t add noodles if you are not planning to serve the soup immediately. Noodles must be added before serving the soup; otherwise, they will soak up the broth and become soggy. If you can access Sazon (a Cuban spice mix), add a sachet for a traditional Cuban flavor. Replace fresh chicken with leftover rotisserie chicken.
You Might Also Like
