Authentic Puerto Rican Chicken Soup
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.
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
This soup stores well in the refrigerator for up to 4 days and tastes even better the next day. Feel free to add other root vegetables like yuca or malanga for a heartier version.
