Cuban Style Chicken Soup (“Sopa de Pollo”)

Cuban chicken soup ("Sopa de Pollo")

I made this soup because it is great during the winter season, especially if you are sick. The lemon in it really helps the sore throat. I used lemon juice, and then when serving, squeezed some extra lime in my portion. It is super tasty and reminds me of the Sopa de Pollo at Ruben’s Cuban Restaurant on 124th street in Miami.

Serves 6-8
Preparation time: about 30 minutes
Cooking time: 60 to 90 minutes

2 Goya Chicken Bouillon Cubes (use 2 cartons of chicken stock if you want to omit the cubes and don’t add water)
1 16 oz. carton of Organic chicken stock
1 tbsp of MSG free Badia Sazon Completa (use another type of season all if you don’t have it)
6 skinless boneless chicken thighs
2 skinless boneless whole chicken breasts
6 cups of water (add more water if desired at the end)
3 carrots (sliced 1/4 inch thick)
4 large potatoes (cut into chunks)
2 chayote squash (cut into chunks around core and center remove center)
frozen corn on the cob (optional)
2 tbsp of tomato paste
1/2 cup of lemon juice (add more or less to taste)
1 tsp salt (to taste)
1 tsp of freshly ground pepper
1 large spanish onion, chopped
3-4 cloves of fresh garlic
1 cup of chopped fresh cilantro (add more
1/8 tsp of saffron (optional)
1 tbsp of extra virgin olive oil (GOYA is best for this recipe)
1 tbsp of dried oregano
1 bay leaf

Saute onion, garlic, and dry spices in the olive oil on medium heat until onions are translucent, about 3-5 minutes. Add remaining ingredients, except lemon juice, and stir. Bring to a boil on medium-high, and then reduce heat to medium or medium-low and let cook for about 1 hour to 1 1/2 hours or until potatoes and carrots are tender. Chicken should cook fairly quickly. Keep stirring occasionally to avoid burning the bottom. Once soup is cooked, add lemon juice.
Garnish with cilantro and serve with a piece of lime on the side. For an added kick, serve with habanero sauce.


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