Puerto Rican Chicken Soup
A comforting and flavorful chicken soup built on a rich sofrito base, tender chicken, hearty vegetables, and noodles. A soul-warming classic from Puerto Rican kitchens.
Ingredients
- 1 tablespoon vegetable oil
- 3 tablespoons sofrito
- 1 packet Sazon with Annatto
- 2 bay leaves
- 1 small onion, coarsely chopped
- 1 ½ to 2 pounds bone-in chicken pieces such as thighs, drumsticks, wings, or chunks of breast
- adobo seasoning or salt to taste
- 3 carrots, sliced
- 8 cups chicken broth or water with bouillon
- 1 handful fresh cilantro, chopped
- 2 to 3 potatoes, peeled and chopped cut into hearty 1- to 2-inch chunks
- 4 corn coblets fresh or frozen, halved
- salt and pepper to taste
- 1 cup fideo pasta or elbow macaroni or broken spaghetti
- 1 boneless chicken breast cut into chunks
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add sofrito and sauté for 2 minutes until fragrant.
- Stir in Sazon with Annatto, bay leaves, and chopped onion.
- Season chicken pieces with adobo or salt and add them to the pot with sliced carrots.
- Cook for a few minutes to let the chicken absorb the flavors.
- Pour in chicken broth, add cilantro, potatoes, and corn coblets.
- Season with salt and pepper to taste, stir, and bring to a gentle simmer.
- Simmer for 35 to 40 minutes until chicken and vegetables are tender.
- In the last 15 minutes, add fideo pasta and chicken breast chunks.
- Cook until the pasta is tender and flavors are well combined.
- Remove bay leaves and serve hot.
Notes
For best flavor, use a mix of bone-in and boneless chicken. Add pasta in the final 15 minutes to prevent overcooking. Store leftovers in the fridge for 3–4 days or freeze without pasta for up to 3 months. Serve with bread, rice, lime, or avocado for added comfort.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 25gFat: 12gSaturated Fat: 3gCholesterol: 85mgSodium: 750mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 6000IUVitamin C: 15mgCalcium: 40mgIron: 2mg
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