Warm, comforting, and packed with rich Latin flavor, this Puerto Rican chicken soup recipe is the perfect dish for family dinners or cozy nights in. Featuring tender chicken, vibrant veggies, and classic Caribbean seasonings, it’s a bowl of pure comfort you’ll crave again and again.
If there’s one dish that wraps you up in a cozy hug, it’s a good ol’ bowl of Puerto Rican Chicken Soup Recipe. This isn’t just soup—it’s tradition, healing, and flavor all simmered together in one pot. Whether it’s a rainy day, a family gathering, or just a craving for something familiar, this Puerto Rican chicken soup recipe brings the comfort of home to your table.
If your family loves comforting meals, my Chicken Sausage and Rice Skillet is another go-to recipe that’s quick, hearty, and sure to satisfy.
As a home cook living in sunny Florida, I’ve come to appreciate how food can transport us. And let me tell you, this soup? It takes me straight to a little kitchen in San Juan, with the smell of sofrito in the air and laughter bubbling louder than the broth. Ready to cook up some love? Let’s get into it.
Main Ingredients You’ll Need
Let’s start with the essentials. These ingredients are the backbone of a truly authentic Puerto Rican chicken soup recipe:
- Chicken pieces – Thighs, drumsticks, wings, or a mix. Add breast meat for variety.
- Adobo seasoning – A classic Puerto Rican staple that infuses the chicken with rich, savory flavor.
- Sofrito (3 tablespoons) – The heart and soul of the dish. Don’t skip it.
- Bay leaves (1–2) – For that subtle aromatic depth.
- Sazón with Annatto (1 packet) – Adds a beautiful golden color and a touch of earthiness.
- Carrots (3) – Peeled and chopped for sweetness and color.
- Small onion (1) – Diced and sautéed until golden.
- Chicken broth (8 cups) – Or use 4 bouillon packets with water.
- Cilantro (large handful) – Adds freshness and brightness.
- Potatoes (2 large) – Peeled and cut into hearty chunks.
- Corn cobs (4 small or fresh) – Cut in half for a rustic touch.
- Pasta (1 cup) – Fideo, spaghetti pieces, or elbow macaroni.
- Vegetable oil (1 tablespoon) – For browning the meat.
- Salt and pepper – To taste.
These ingredients come together in a dance of flavor that’s nothing short of magical.
Want more one-pot inspiration? Don’t miss my Rice Cooker Chicken Recipe. It’s packed with flavor and perfect for busy weeknights.
Additional Ingredients & Substitutions
Want to tweak the soup to fit what’s in your pantry or just switch things up? You’ve got options:
- Yuca or plantains – Add more texture and earthy flavor.
- Celery – Adds a little crunch and depth.
- Lime juice – A splash at the end brightens the whole bowl.
- Culantro – If you can find it, it adds even more authentic flavor.
- Frozen mixed veggies – A quick and easy add-in for busy weeknights.
- Brown rice or quinoa – Can replace the pasta for a gluten-free option.
Don’t be afraid to experiment. This Puerto Rican chicken soup recipe is forgiving and flexible.
Expert Tips for a Puerto Rican Chicken Soup Recipe
After years of simmering pots and taste testing with my kids as my trusty judges, here are a few pro tips that make a big difference:
- Brown the chicken first. It locks in flavor and gives a richer base.
- Use homemade or low-sodium broth. It lets the other ingredients shine without being too salty.
- Add the pasta at the end. Otherwise, it’ll get mushy and soak up too much broth.
- Let it simmer low and slow. The more it simmers, the richer the flavor becomes.
- Use fresh sofrito. You can find it in Latin markets or make your own. It’s worth it.
- Chop vegetables uniformly. Even cooking makes every bite consistent.
- Taste as you go. The best chefs (and home cooks) always do!
- Make it a day ahead. Honestly, it tastes even better the next day.
The secret ingredient? Patience—and a whole lotta love.
Recommended Cooking Techniques
Here are a few go-to techniques to make this recipe foolproof:
- Sauté aromatics first – Always cook the sofrito and onions before adding broth. It boosts depth.
- Layer your flavors – Season the chicken, the broth, and the veggies at each stage.
- Don’t overcrowd the pot – A roomy pot helps everything cook evenly.
- Skim the top – Remove any foam that rises as it simmers for a clearer broth.
These little habits turn a good soup into a great one.
Step-by-Step Instructions
- Season the chicken generously with adobo on all sides.
- In a large pot, heat oil over medium and brown the chicken until golden.
- Add the sofrito, onion, bay leaves, and Sazón. Stir and let everything cook together for a few minutes.
- Pour in the chicken broth and bring to a boil.
- Add carrots, potatoes, corn, and cilantro. Lower the heat to a simmer.
- Cook uncovered for 30–40 minutes, or until chicken is tender and veggies are cooked.
- Add the pasta and let it cook for another 8–10 minutes, until it’s perfectly al dente.
- Taste and adjust with salt and pepper. Remove bay leaves before serving.
That’s it! Simple, nourishing, and packed with sabor.
Variations & Special Touches
Want to take this Puerto Rican chicken soup recipe up a notch? Try these twists:
- Spicy kick – Add a pinch of crushed red pepper or a chopped ají dulce.
- Creamy twist – Stir in a splash of coconut milk for a creamy version.
- Richer flavor – Roast the corn and chicken first for added depth.
- Garnish with avocado slices or a dollop of sour cream for added flair.
This soup is endlessly adaptable—just like family traditions.
FAQs About Puerto Rican Chicken Soup Recipe
Blend onions, garlic, bell peppers, and cilantro for a quick and easy homemade version.
Keep it in the fridge for up to 4 days or freeze it for 3 months. Reheat gently to keep everything tender.
Sure! Use veggie broth, skip the chicken, and bulk it up with beans or lentils.
Honestly? It’s love. But flavor-wise, sofrito and a good broth make all the difference.
Browning the chicken first, using fresh aromatics like sofrito, and simmering slowly are key.
Chicken, broth, carrots, potatoes, corn, pasta, onions, and seasonings like adobo and sazón.
You don’t have to fully cook it, but browning it adds so much flavor. Let it finish cooking in the broth.
A Final Word from My Kitchen to Yours
Making this Puerto Rican chicken soup recipe is about more than food—it’s about connection, comfort, and keeping culture alive through the generations. Every spoonful carries a story, a memory, a moment shared.
So the next time you’re craving something that tastes like home, give this recipe a try. And hey, if you’ve got little ones running around like I do, they’ll love it just as much. Maybe they’ll even help you chop the veggies (fingers crossed!).
From my Florida kitchen to yours, happy cooking. And don’t forget—there’s nothing quite like a home-cooked meal made with love.
Authentic Puerto Rican Chicken Soup
Equipment
- Large Pot
- Wooden Spoon
Ingredients
Chicken
- 2 lbs chicken pieces thighs, drumsticks, wings, or a mix
- 1 tbsp adobo seasoning
Vegetables
- 3 carrots peeled and chopped
- 2 large potatoes peeled and cut into chunks
- 1 small onion diced
Seasonings
- 3 tbsp sofrito
- 1 packet sazón with annatto
- 1–2 bay leaves
Additional Ingredients
- 8 cups chicken broth
- 4 small corn cobs cut in half
- 1 cup pasta fideo, spaghetti pieces, or elbow macaroni
- 1 tbsp vegetable oil
- salt and pepper to taste
- 1 large handful cilantro chopped
Instructions
- Season the chicken pieces generously with adobo seasoning on all sides.
- In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them until golden on all sides.
- Add diced onion, sofrito, sazón, and bay leaves. Stir well and cook for 2–3 minutes to allow the aromatics to release their flavors.
- Pour in the chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 30 minutes.
- Add carrots, potatoes, and corn cobs. Continue to simmer uncovered for another 20 minutes or until vegetables are tender.
- Stir in the pasta and cook for an additional 10 minutes, or until the pasta is al dente.
- Season the soup with salt and pepper to taste. Stir in chopped cilantro just before serving.
Notes
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