I grew up with a pot of Puerto Rican chicken soup simmering on the stove whenever someone needed a little extra comfort. I can still picture the way my mom would stir in the sofrito like it was second nature, turning simple ingredients into something that felt like a warm hug. These days, I make it the same way for my own family, rich, flavorful, and full of love.

How to Make Puerto Rican Chicken Soup

This cozy sofrito chicken soup comes together in two main steps: building the base and finishing with pasta and corn. It’s easy to follow and leaves room for little touches of your own along the way.

Step 1: Build the Flavorful Base

Start by warming up a tablespoon of vegetable oil in a large caldero, Dutch oven, or any sturdy pot over medium heat. As soon as the oil is warm, I add in about three tablespoons of sofrito and stir-fry it for a couple of minutes. The kitchen starts to smell incredible at this point, that familiar mix of garlic, onions, and peppers is the soul of this dish.

Next, I stir in a packet of Sazon with Annatto, a couple of bay leaves, and a coarsely chopped small onion. While that simmers, I rinse the chicken pieces (a mix of thighs, drumsticks, wings, or chunks of breast) and sprinkle them with a little adobo seasoning. If adobo isn’t on hand, a simple pinch of salt works just fine.

Once the seasoning mix has cooked for a minute, I add the chicken right into the pot and toss in three sliced carrots. Letting it all cook together for a few minutes helps the chicken soak up those wonderful flavors.

Then, it’s time to pour in the broth. I usually use 8 cups of chicken broth, but water with bouillon works too. Stir well, then add a big handful of chopped cilantro, peeled and chopped potatoes (cut into hearty chunks), and frozen or fresh corn coblets. I like to rinse the corn first and cut it in half before adding it to the pot.

At this stage, I season with salt and pepper to taste, give everything a good stir, and let the soup simmer gently for about 35 to 40 minutes.

Step 2: Add the Finishing Touches

In the last 15 minutes of cooking, I stir in the pasta, usually a cup of fideo, but elbow macaroni or broken spaghetti works just as well. I also add in chunks of chicken breast at this point so they stay juicy and don’t overcook.

After a final stir, I let the soup cook until the pasta is tender and everything is beautifully melded together. That’s when it’s ready to serve.

The result is a beautiful sopa de pollo with fideos that’s rich, comforting, and full of textures, tender chicken, soft potatoes, sweet corn, and those satisfying little noodles in every bite.

Expert Tips

• Use bone-in chicken for depth: I’ve found that using bone-in thighs or drumsticks adds so much more flavor to the broth than boneless pieces. Even if the bones are removed before serving, that slow simmer makes all the difference.
• Don’t rush the sofrito: Let it sizzle for a full two minutes before adding anything else. The aromatics need that time to release their magic and build a strong base.
• Break spaghetti into short pieces: If using spaghetti instead of fideo, I always break it up into 1- to 2-inch pieces. It makes the soup easier to eat and keeps things from clumping together.
• Cut the potatoes just right: Too small and they’ll disintegrate. I go for hearty 1- to 2-inch chunks so they stay tender but intact by the time the soup is ready.
• Adjust the seasoning at the end: After everything simmers together, I always taste one last time before serving. Sometimes the broth needs just a pinch more salt or a twist of black pepper to bring it home.

Make Ahead & Freezing Instructions

This Latin chicken soup recipe is wonderful for prepping ahead, and it gets even better the next day. When I know I’ll be short on time, I like to chop the veggies, season the chicken, and make the sofrito base in advance. All those prepped parts hold up beautifully in the fridge for up to 2 days.

If making the full soup ahead of time, just let it cool completely before storing. I recommend keeping it in an airtight container in the refrigerator. It stays fresh for 3 to 4 days and reheats well on the stovetop over medium-low heat. A little splash of broth or water can help loosen things up if it thickens overnight.

To freeze, portion the soup into individual containers (minus the pasta, if possible, pasta tends to get mushy after thawing). Freeze for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and warm it up gently. If the pasta wasn’t included before freezing, go ahead and boil a fresh batch to stir in just before serving.

Serving Suggestions & Variations

This hearty sopa de pollo with fideos shines all on its own, but I love pairing it with a few simple extras to round out the meal. A slice of crusty bread or a warm, buttery roll is perfect for soaking up every last bit of broth. Sometimes, I serve it with white rice on the side, a comforting combo that feels like Sunday dinner at home.

For a bright contrast, a squeeze of fresh lime or a few slices of avocado on top bring a lovely freshness. And if the table can handle a little heat, a dash of hot sauce or some thinly sliced jalapeños make a nice addition.

As for variations, this soup is wonderfully flexible:

• Make it gluten-free: Use gluten-free pasta or even diced sweet potatoes instead of noodles.
• Add more veggies: Bell peppers, peas, or green beans are great add-ins if there’s extra produce on hand.
• Try it with rice: Skip the pasta and stir in a scoop of cooked white rice near the end instead.
• Lighten it up: Use boneless, skinless chicken breasts for a leaner version, just add them toward the end so they stay tender.

Whether it’s a cozy weeknight meal or part of a bigger family spread, this soup always finds its way to happy bellies.

Common Mistakes & How to Fix Them

Even with a comforting Puerto Rican chicken soup like this, a few missteps can sneak in, but they’re easy to avoid with a little know-how.

1. Overcooking the pasta: If the noodles simmer too long, they can turn mushy and cloud the broth. I always add the fideos (or pasta) in the last 15 minutes of cooking. That way, they stay tender without falling apart.
2. Not layering the flavors: Adding everything at once might seem easier, but it flattens the taste. Starting with sofrito, then seasoning and layering in ingredients step-by-step builds a deeper, richer flavor.
3. Cutting veggies too small: Potatoes, carrots, and even corn should be chopped in generous chunks. Small pieces can break down too quickly and disappear into the soup.
4. Under-seasoning the broth: I always taste the soup once the potatoes are soft. Sometimes it needs just a little more salt or a final twist of pepper to bring everything together.
5. Using only boneless chicken: Boneless cuts are great for convenience, but without some bone-in pieces, the broth misses out on that full, savory depth. A mix of both is the sweet spot.

Don’t worry if things don’t turn out perfectly the first time, like all good comfort food, this soup is forgiving and gets better every time.

I hope this bowl of Puerto Rican chicken soup brings as much comfort to your home as it has to mine. There’s just something about the way the sofrito mingles with the tender chicken, soft potatoes, and golden broth that never fails to make the day feel a little bit brighter.

It’s the kind of recipe I turn to again and again, simple, nourishing, and made with love. Whether it’s a rainy day, a busy weeknight, or a family gathering, this soup always hits the spot.

Thanks for cooking along with me. I can’t wait to hear how this one turns out in your kitchen.

More Soup Recipes:

• Grandma’s chicken noodle soup
• Gluten-Free Chicken Noodle Soup
• Spicy Chicken Noodle Soup Recipe
• Panera chicken wild rice soup
• Mexican Chicken and Rice Soup