Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Cuba with this soul-soothing Sopa de Pollo! This isn't just another chicken soup – it's a passionate symphony of flavors that will warm your heart, tantalize your taste buds, and make your kitchen smell absolutely irresistible. Whether you're seeking comfort on a chilly day or wanting to impress your family with an authentic Cuban recipe, this chicken soup promises to be your new go-to dish that combines simplicity with extraordinary taste.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Cuban
Serves: 6 servings
Ingredients
- 1 whole chicken, cut into pieces
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cut the whole chicken into pieces, ensuring that you have a mix of dark and white meat. Chop the onion, bell pepper, and mince the garlic. Set these aside.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and bell pepper. Sauté for about 5 minutes until the vegetables are softened and the onion is translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Now, add the chicken pieces to the pot. Season with salt and pepper to taste. Brown the chicken on all sides for about 5-7 minutes.
- Once the chicken is browned, add the can of diced tomatoes (with their juices) to the pot, followed by the chicken broth. Stir to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes. This will allow the flavors to meld and the chicken to cook through.
- After 30 minutes, check the chicken for doneness. It should be tender and easily pull away from the bone. If necessary, let it simmer for an additional 5-10 minutes.
- Once the chicken is cooked, remove the pieces from the pot and set them aside to cool slightly. When cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones and skin.
- Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Let the soup simmer for an additional 5 minutes to heat through. Serve hot, garnished with fresh cilantro or lime wedges if desired.
Tips
- • Use a whole chicken for maximum flavor complexity – the mix of dark and white meat creates a richer broth. • Take your time browning the chicken and vegetables; this step builds a deep, foundational flavor profile. • Don't rush the simmering process – low and slow cooking allows the ingredients to meld beautifully. • For extra authenticity, consider adding a splash of white wine or a pinch of cumin to enhance the traditional Cuban taste. • If you prefer a thicker soup, you can remove some of the chicken and vegetables, blend them, and then return to the pot. • Fresh herbs like cilantro are not just a garnish – they add a bright, fresh note that elevates the entire dish. • Leftovers taste even better the next day, as the flavors continue to develop overnight.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
