Sopa de Pollo CubanaCuban Chicken Soup

Name: Sopa de Pollo Cubana (Cuban Chicken Soup)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Cuba
Ingredients: 1400 g Whole Chicken; 2500 ml Water; 500 ml Chicken Stock; 200 g Onion (finely chopped); 12 g Garlic (crushed); 200 g Carrot (cut into chunks); 150 g Celery (cut into chunks); 350 g Potato (cut into chunks); 2 pcs Bay Leaf (whole); 12 g Salt; 3 g Black Pepper

Whole chicken is gently simmered with potatoes, carrot, celery, onion, and bay leaf until the broth is full-bodied and comforting. The meat is shredded back into the pot for a simple, nourishing soup.

Prep

20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

599kcal

Calories

47g

Protein

36g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

1.4kg
Whole Chicken
2.5l
Water
500ml
Chicken Stock
200g
Onion (finely chopped)
12g
Garlic (crushed)
200g
Carrot (cut into chunks)
150g
Celery (cut into chunks)
350g
Potato (cut into chunks)
2pcs
Bay Leaf (whole)
12g
Salt
3g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the chicken in a large pot with the water and chicken stock.
02
Bring to a gentle simmer and skim off any foam.
03
Add the onion, garlic, carrot, celery, potato, bay leaves, salt, and black pepper.
04
Simmer until the chicken reaches 74°C (165°F), the meat is tender, and the vegetables are soft.
05
Transfer the chicken to a clean tray. Remove the skin and bones and shred the meat.
06
Return the shredded chicken to the soup and simmer until hot throughout. Discard the bay leaves before serving.

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