Chicken Cuban Soup with Malanga (Sopa de Pollo)

Ingredients

• 454 g (1 lb)boneless, skinless chicken thighs
• 40 g (¼ cup)finely chopped white onion
• 2 mediumcarrots, chopped
• 2 mediumrusset potatoes, chopped
• 950 ml (4 cups)low-sodium chicken broth
• ¼ teaspoonground cumin
• ½ teaspoonoregano
• 1chicken-flavoured bouillon cube, crushed
• ¼ teaspoonblack pepper
• 28–57 g (1–2 oz)fideo noodles or angel hair pasta
• To tastelime wedges
• To taste (optional)saltine crackers
• To taste (optional)tostones (twice-fried plantains)
• 2 largeunripe green plantains, peeled and cut into chunks
• 1 mediumyuca, peeled and cut into 2.5 cm (1-inch) cubes
• 1 mediummalanga, peeled and cut into chunks

Instructions

1. 1

   Simmer the soup

   Put the chicken, onion, carrots, potatoes and any other vegetables you are using into a large pot. Add the chicken broth, cumin, oregano, crushed bouillon cube and black pepper. Cover and bring to the boil, then turn the heat to low and simmer for 30–40 minutes.

2. 2

   Shred the chicken

   Lift the chicken out of the pot and shred it using two forks. Return the shredded chicken to the pot.

3. 3

   Cook the noodles

   Add the fideo noodles or angel hair pasta and cook over a medium heat for another 10 minutes. If the noodles have absorbed too much liquid, add water 1 cup (240 ml) at a time as needed.

4. 4

   Serve the soup

   Serve with lime wedges, saltine crackers, tostones, or any combination of them.

What is Cuban chicken soup?

Sopa de pollo is a comforting chicken soup served in Cuban-style home cooking. This version brings chicken, vegetables and small pasta together in a seasoned broth.

Root vegetables such as malanga, yuca and green plantain can make the soup heartier; the recipe also includes carrots and potatoes. Fideo cooks directly in the pot, making this a practical one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 38g protein, 29g carbs, 9g fat.

The chicken thighs provide most of the protein, while potatoes, root vegetables and noodles contribute much of the carbohydrate. Chicken, noodles and the broth contribute fat, with the exact balance depending on the ingredients and portions used. For a more balanced plate, serve a portion of soup with a simple side of vegetables.

Choose the vegetables

Malanga: peel it before cutting, since its rough skin is not used in the soup. The recipe calls for chunks, which cook in the broth alongside the other vegetables.

Root vegetables: yuca and green plantain are listed as additions, along with the potatoes and carrots. Add whichever of these vegetables you are using to the pot at the start.

Build flavour in the pot

Seasoning: cumin, oregano, black pepper and a chicken bouillon cube give the broth its savoury base. The broth is already low in sodium, so taste before adding any extra salt.

Chicken: the thighs simmer with the vegetables and broth, letting their flavour mingle as they cook. The method then shreds the chicken and returns it to the soup.

Get the chicken and vegetables tender

Gentle heat: once the pot reaches a boil, reduce it to low for the 30–40-minute simmer. Keep the lid on as directed and check that the chicken is cooked through before shredding.

Vegetable size: cut the vegetables into reasonably even pieces so they cook at a similar pace. Check that the larger pieces are tender before moving on.

Mind the noodles

Fideo: add the noodles after shredding the chicken, then cook them for 10 minutes over medium heat. If using angel hair pasta, break it into manageable lengths if needed.

Broth: pasta absorbs liquid as it cooks, so the soup can thicken. Add water 1 cup (240 ml) at a time if it needs more, as the recipe directs.

Serve with something bright

Lime: offer wedges at the table so each person can add a squeeze to their bowl. Its sharpness provides contrast to the savoury broth.

Sides: saltine crackers and tostones are optional accompaniments. Serve them alongside the soup rather than stirring them into the pot.

Recipe notes & tips

• Cut the carrots, potatoes and any added root vegetables into similarly sized pieces for more even cooking.
• Keep the pot covered during the initial simmer, as directed.
• Shred the chicken while it is still warm, using two forks.
• Add water gradually if the noodles make the soup thicker than you like.
• Serve lime wedges at the table so everyone can adjust the tang to taste.

Variations

• Use angel hair: swap it for the fideo noodles and cook it in the soup as directed.
• Add malanga: include the peeled chunks with the vegetables at the start of cooking.
• Add yuca: peel and cut it into 2.5 cm cubes before adding it to the pot.
• Include green plantain: peel and cut it into chunks, then add it with the other vegetables.
• Serve with tostones: offer twice-fried plantains alongside each bowl.

Common mistakes to avoid

• Adding noodles too early: they cook for 10 minutes after the chicken is shredded, so add them at that stage.
• Letting the soup get too thick: noodles absorb broth as they cook; add water 1 cup (240 ml) at a time.
• Shredding the chicken in the pot: remove it first, shred it with two forks, then return it.
• Leaving vegetables in very large pieces: cut them into chunks that can cook through during the simmer.
• Adding salt without tasting: the bouillon cube and broth are already seasoned, so check the soup first.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. The noodles will continue to absorb broth, so add a little water when reheating gently on the hob or in the microwave.

Frequently asked questions