Chicken Cuban Soup with Malanga (Sopa de Pollo)

Learn how to make Sopa de Pollo or Cuban-style Chicken Soup at home in under 1 hour with this easy step-by-step recipe. The one-pot soup is made with cooked, shredded chicken thighs, one bouillon cube, cubed malanga, chopped veggies, and fideo (fidelini) pasta noodles. It’s a comforting bowl of soup that can be served for lunch or as a main dish for dinner.

📝 Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup finely chopped white onions
• 2 medium carrots (chopped)
• 2 medium russet potatoes (chopped)
• 4 cups low sodium chicken broth
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1 chicken flavored bouillon cube (crushed)
• 1/4 teaspoon black pepper
• 1-2 ounces fideo noodles (or angel hair pasta)
• Lime wedges
• Saltine crackers (optional)
• Tostones (Twice Fried Plantains) (optional)
• 2 large unripe green plantains (peeled and sliced into chunks)
• 1 medium yuca (peeled and cut into one-inch cubes)
• 1 medium malanga (peeled and cut into chunks)

👨‍🍳 Instructions

1. 1In a large pot, add chicken, onions, carrots, potatoes (and other vegetables, if using), chicken broth, cumin, oregano, bouillon cube, and black pepper. Cover and bring to a boil then reduce heat to low for 30-40 minutes.
2. 2Remove the chicken from the pot and shred with two forks. Place the shredded chicken back in the pot.
3. 3Add the fideo noodles (or angel hair pasta) into the pot. Cook for another 10 minutes on medium heat. The noodles tend to absorb a lot of water so if you see that the soup needs more liquid, add 1 cup of water at a time.
4. 4Serve the chicken soup with lime wedges, saltine crackers and/or tostones. Enjoy!