Authentic Cuban Chicken Noodle Soup (Sopa de Pollo) Recipe: Your Ultimate Comfort Food Guide

There are some dishes that simply transcend being just food – they become an experience, a memory, a warm embrace in a bowl. For me, this authentic Cuban Chicken Noodle Soup, or “Sopa de Pollo” as it’s known in Spanish, is exactly that. It’s more than just a meal; it’s a taste of home, a comforting memory of my grandmother’s kitchen, and a staple of Cuban cuisine that brings joy with every spoonful.

While I sometimes like to experiment with a dash of hot sauce or a sprinkle of fresh cilantro to personalize my bowl, this recipe aims to stay true to the traditional method my grandmother perfected. Her version, simple yet profound in flavor, embodies the heart of Cuban comfort food. It’s creamy without being heavy, light yet incredibly satisfying, and always brings a sense of nostalgia.

A Taste of Miami: More Than Just Soup

If you’ve ever had the pleasure of visiting Miami, then you know that Cuban culture is woven into the very fabric of the city. And if you’ve explored its vibrant culinary scene, chances are you’ve encountered Sopa de Pollo. It’s a common offering in local Cuban diners, a beloved dish that perfectly captures the soul of Cuban home cooking. For me, trips to visit family in Florida invariably involve indulging in bowls of this delicious soup, often alongside its perfect partner: a freshly pressed Cuban sandwich. These culinary delights are practically on every street corner, ready to make anyone’s day brighter.

And let’s not forget the other iconic Cuban treats that complete the experience! Imagine starting your day with golden, crispy ham croquettes and a strong, sweet Cuban coffee after a refreshing jog on the beach. That, my friends, is the essence of a perfect Miami morning, and this chicken noodle soup fits right into that picture of simple, profound deliciousness.

The Heart of Cuban Flavor: What Makes It Special

What sets Cuban Chicken Noodle Soup apart from other chicken soup varieties? It’s a combination of key ingredients and a cooking philosophy centered on building deep, rich flavors. Unlike some brothy chicken soups, Cuban Sopa de Pollo often has a slightly thicker, almost creamy consistency, though still light, achieved through simmering chicken with potatoes and sometimes a touch of starchy vegetables that release their goodness into the broth. The use of bone-in chicken is crucial here, as the bones contribute immensely to a flavorful stock.

Another star ingredient that elevates this soup is sofrito. Sofrito is a flavorful aromatic base used in many Latin American cuisines, typically made from finely diced or blended ingredients like onions, bell peppers, garlic, and herbs, sautéed in oil. In Cuban cooking, a simple sofrito often includes garlic, onion, and green bell pepper, forming the foundation of many savory dishes. For this soup, it infuses the broth with an unmistakable depth and aroma that is truly Cuban.

The addition of vegetables like carrots, potatoes, and fresh corn on the cob provides sweetness, earthiness, and texture, making each spoonful a delightful medley of ingredients. And of course, the angel hair pasta, cooked directly in the flavorful broth, adds that classic noodle soup comfort without being too heavy. This combination results in a soup that is both nourishing and incredibly satisfying, a true embodiment of comfort.

Cuban Chicken Noodle Soup

By: Julie Maestre

This Cuban chicken noodle soup is the ultimate comfort food. Creamy, light, and bursting with authentic Cuban flavor, it pairs perfectly with half of a Cuban sandwich or a classic grilled cheese for a delicious comfort food combo.

Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 4 servings

Save Recipe
Pin Recipe
Rate Recipe
Print Recipe

Ingredients

3 quarts of water
2 lbs bone-in chicken, seasoned to taste with adobo or poultry seasoning
3 potatoes, peeled and diced
1 cup carrots, sliced or diced
2 cloves garlic, minced
2 pieces ears of corn, chopped into 4 pieces each
2 tbsp sofrito (homemade or store-bought)
1 chicken bouillon cube or 1 tbsp powder
1/2 lb angel hair pasta, broken into smaller pieces
Salt and pepper to taste

Instructions

Season the bone-in chicken pieces generously with adobo or your preferred poultry seasoning. This step is crucial for building flavor from the start.
Pour the 3 quarts of water into a large pot. Carefully place the seasoned chicken into the water. Bring to a boil, then reduce heat to medium-high and cook for 45 minutes, allowing the chicken to tenderize and create a rich broth.
After 45 minutes, remove the chicken from the pot. Skim any excess fat from the broth, if desired. Once cooled slightly, remove the chicken from the bones and cut it into bite-sized pieces. Shredding is also an option for a different texture.
Return the cut chicken back into the pot with the broth. Add the chopped corn, carrots, minced garlic, and diced potatoes.
Stir in the chicken bouillon powder (or crumbled cube), sofrito, and adjust seasoning with salt and pepper to your preference. The sofrito will infuse the soup with its characteristic Cuban aroma.
Cover the pot and continue to cook for another 45 minutes, or until all the vegetables, especially the potatoes and carrots, are fork-tender. This simmering time allows all the flavors to meld beautifully.
Finally, add the angel hair pasta (broken into smaller pieces to make it easier to eat) directly into the soup. Cook for just 4-5 minutes, or according to package directions, until the pasta is al dente. Be careful not to overcook the pasta, as it will continue to soften in the hot soup.
Check for final seasoning adjustments. Serve the hot Cuban Chicken Noodle Soup immediately, with fresh lime wedges for squeezing over each bowl. Enjoy this ultimate comfort food!

Recipe Video

Nutrition Facts

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Recipe Details

Author: Julie Maestre
Course: Soup
Cuisine: Cuban
Keywords: Chicken Noodle Soup, Cuban Chicken Soup, Sopa de Pollo, Comfort Food, Traditional Cuban Soup

Customizing Your Sopa de Pollo: Tips and Variations

While this recipe honors the traditional Cuban Sopa de Pollo, there’s always room for personal touches. Here are a few ideas to make this soup uniquely yours or to fit different dietary needs:

Spicy Kick: If you’re like me and enjoy a bit of heat, a few dashes of your favorite hot sauce or a pinch of red pepper flakes added at the end can transform the flavor profile.
Fresh Herbs: Although my grandmother preferred a pure flavor, a sprinkle of fresh cilantro or parsley before serving can add a vibrant freshness.
Lemon vs. Lime: While lime is traditional, a squeeze of fresh lemon juice can also offer a lovely bright acidity.
Vegetarian Option: To adapt this recipe for vegetarians, use vegetable broth instead of water and chicken, and add extra vegetables like zucchini, green beans, or chayote. You can also incorporate plant-based protein like chickpeas.
Different Pasta: While angel hair is traditional for its delicate texture, small elbow macaroni or fideos (thin cut spaghetti) can also be used.
Heartier Version: For an even richer soup, you can briefly sauté the chicken in a little olive oil before adding water. You can also add a small amount of diced butternut squash or boniato (Cuban sweet potato) for extra creaminess and sweetness.

Making Ahead and Storage Tips

Cuban Chicken Noodle Soup is fantastic for meal prep! The flavors often deepen overnight, making it even more delicious the next day. Here’s how to store and reheat it:

Storage: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze the soup. It’s best to freeze it *before* adding the pasta, as pasta can become mushy when thawed and reheated. Simply add freshly cooked pasta when you reheat the soup. The broth and chicken can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened too much, you can add a splash of chicken broth or water to reach your desired consistency. If you froze it without pasta, add freshly cooked pasta during reheating.

Frequently Asked Questions about Sopa de Pollo

Here are answers to some common questions about this comforting Cuban classic:

What kind of chicken is best for Sopa de Pollo?

Bone-in chicken (like chicken thighs or drumsticks) is highly recommended for Sopa de Pollo. The bones and skin contribute significantly to a richer, more flavorful broth, which is the foundation of a great soup. You can remove the skin before cooking if you prefer a lighter broth, but leaving it on initially can add depth.

Can I use store-bought chicken broth instead of water?

Absolutely! Using a good quality store-bought chicken broth or stock can save you time and still yield a delicious soup. If you do this, you might want to reduce the amount of chicken bouillon you add, and adjust salt to taste, as commercial broths can vary in sodium content.

What is Adobo seasoning?

Adobo seasoning is a popular all-purpose Latin American seasoning blend, typically containing salt, garlic powder, onion powder, oregano, and black pepper. It’s fantastic for seasoning meats, poultry, and vegetables, adding a savory, aromatic kick. If you don’t have adobo, a good poultry seasoning or a mix of garlic powder, onion powder, and oregano will work well.

Can I make Sopa de Pollo in a slow cooker?

Yes, you can! Place the seasoned chicken, water (or broth), and all vegetables (except corn and pasta) in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. In the last 30 minutes, add the corn and sofrito, and then the pasta for the final 10-15 minutes until tender. This method is great for hands-off cooking.

Why is angel hair pasta used in this recipe?

Angel hair pasta is traditional in many Cuban soups because of its delicate, fine strands. It cooks quickly and absorbs the broth’s flavors beautifully without making the soup overly heavy or starchy. It also provides a satisfying texture that complements the tender chicken and vegetables.

Like this recipe? Leave a comment below!