During Winter time there’s nothing better than Cuban Sopa de Pollo to warm the soul. We found this traditional Cuban recipe from our Amiga at Cooking in Cuban website that is packed full of great recipes-you’ll think you’re on the island when you visit the site.

Enjoy!

 

Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Ingredients
  1. 2 large chicken thighs, bone in, skin on
  2. 2 cubes of chicken bouillon
  3. 1/2 large onion, sliced thin
  4. 1/2 of a red (or green) pepper, not sliced
  5. 1 yuca, peeled and cut into large chunks
  6. 1 malanga, peeled and diced
  7. 3 carrots, peeled and cut into large chunks
  8. 3 cloves of garlic, smashed
  9. 2 bay leaves
  10. salt and pepper
  11. 1 cup dry vermicelli or thin spaghetti, broken into fourths and cooked until al dente.
  12. 4-6 lime wedges
Instructions
  1. Fill a large pot with water and put in chicken, onion, garlic, red pepper(or green), bay leaves and bouillon.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and cover. Cook for 30 minutes.
  4. Remove lid and add carrots, yuca, malanga (see notes about substitutions). At this point you want to taste your broth and add salt and black pepper as desired.
  5. Bring the heat back up to medium-high and cover. Cook an additional 25 minutes.
  6. Start cooking noodles in a separate pot until desired tenderness – al dente recommended because the heat of the soup will soften them further.
  7. Remove the chicken from the pot and remove/discard the skin. Remove all the meat from the bone with a fork and knife or two forks and shred into pieces.
  8. Return to the stock pot and stir together.
  9. Ladle soup into bowls, add noodles and squeeze a lime wedge into the bowl.
  10. Serve and enjoy.
Notes
  1. Note 1: Malanga may be hard to find, but you may be able to find yuca in your grocery store’s freezer section if they carry Goya products. Turnips, potatoes, yams and parsnips may be substituted without affecting the overall flavor of the soup.
  2. Note 2: Cooking the noodles separately prevents the pasta starch from thickening the soup.

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