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    Home » Puerto Rican Recipes » Puerto Rican Chicken Soup

    Published: Dec 7, 2020 Modified: Jul 13, 2022 by Catherine Arena 49 Comments

    Puerto Rican Chicken Soup

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    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) Pin Image

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) is soul warming and heavenly delicious! This is not your traditional chicken soup! What makes Puerto Rican Sopa de Pollo amazing and above regular chicken soup? Its natural homemade savory chicken broth. The chicken broth is made from cooking whole pieces of chicken right into the soup and then flavored with plenty of Latin seasonings! Although hyper simple to make, this will be the best chicken soup you will ever make!

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) served in a large white bowl with a side of white rice.

    It’s that time of the year again where a good bowl of soup is in order! The weather is getting colder and with that comes all the comforting recipes begging to be made! The savory casseroles, warm buttery breads and of course all the delicious savory stews and soups.

    But when it comes to soups, I think we can agree that when we think of classic soups, the first one that comes to mind will almost always certainly be chicken soup!

    Hence, this Sopa de Pollo! But note, this is not your ordinary chicken soup!

    This soup entirely embraces all the words homemade, simplicity, flavorful, delicious and wholesome!

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) served in a large white bowl with a side of white rice.

    Puerto Rican Chicken Soup Compared to Regular Chicken Soup

    Traditionally, an American chicken soup is made with a good chicken stock whether homemade or store bought. The soup will have skinless chicken breast either cubed or cut into small chunks with plenty of vegetables such as celery, carrots, potatoes, peas and onions. Seasonings come in a variety of aromatic herbs such as thyme, dill, oregano and usually parsley. For heartiness you will usually see some form of egg noodles, spaghetti or even couscous.

    However, a Puerto Rican chicken soup is flavored and cooked quite differently.

    The soup first begins with a flavorful base of Puerto Rican sofrito, followed by other delicious Latin seasonings.

    More importantly, the chicken broth comes directly from cooking whole pieces of chicken. It is made by cooking either the thighs, drumsticks, wings or a combination of all three. The chicken breasts are cut up into larger chunks and added at the end when the soup is almost done to keep it moist and tender.

    Additionally, we can sometimes add additional chicken flavor using a good chicken stock or bouillon.

    Although this is not necessary. This is because the dark meat of the chicken releases such depth of natural chicken flavor versus solely using chicken breast as is the case usually in a traditional American chicken soup.

    Using solely chicken breast will require some extra outside help in terms of flavor since chicken breast tends to be drier and hence less flavorful.

    As far as veggies, well this will vary depending on the household or even what we may have available.

    Traditionally you will see, carrots, potatoes, onions and corn coblets.

    For heartiness, you will see fideos (thin cut spaghetti) or some other form of pasta such as coditos (macaroni) or even white rice.

    Always you will find fresh cilantro in the soup and if you have some culantro available too, as these give the sopa its characteristically Latin flavor!

    Sopa de Pollo cooked in a caldero  (dutch oven pot).

    Ingredients

    • 5 or more pieces of chicken thighs, drumsticks, wings or combination of all plus chicken breasts cut into large chunks.
    • adobo seasoning
    • 3 tablespoon sofrito
    • 1-2 bay leaves
    • 1 packet of Sazon with Annatto
    • 3 carrots
    • 1 small onion
    • 8 cups chicken broth or 4 packets of chicken bouillon
    • large handful of cilantro
    • 2 large potatoes, cut into 1 inch chunks
    • 4 small frozen coblets cut in half or fresh corn on the cob cut into pieces
    • 1 cup of fideo, spaghetti or elbow macaroni
    • 1 tablespoon of vegetable oil
    • salt and pepper to taste
    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) served in a large white bowl with a side of white rice.

    How to Make Puerto Rican Chicken Soup or Sopa de Pollo Boricua

    Sofrito, onions, sazon and bay leaf added to a caldero to make soup.
    Chicken drumsticks added to a caldero to make the soup.

    Sofrito: Add the tablespoon of oil to a caldero, dutch oven or medium to large pot and heat oil over medium heat. Stir in the sofrito and stir fry for 2 minutes.

    Add the chopped onions, bay leaves and sazon. Stir well and cook for a minute.

    Chicken: Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning. (Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season)

    Add pieces to the pot.

    Chicken, carrots and broth cooking in a caldero.
    Fresh cilantro and more broth added to caldero.

    Carrots: Wash carrots. You can choose to leave or remove skin. Slice carrots about ⅛ inch. Add to pot and cook for a few minutes with all other ingredients.

    Water or Broth: Add either water or chicken broth to pot. (Note: If using solely water you can add the chicken bouillon now to pot)

    Cilantro: Rinse and chop cilantro. Add to the pot.

    Corn: Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.

    Potatoes: Peel potatoes and cut into 1-2 inch chunks. Add to pot.

    Soup: Taste soup and add salt as needed. Add pepper to taste. Cook soup for 35-40 minutes.

    Last 15 Minutes of Cooking: Add the pasta and chicken breast chunks in the last 15 minutes of cooking.

    Soup is done!

    Pot of Puerto Rican Chicken Soup fully cooked.

    What to Serve with Your Soup

    This soup is a meal all on its own. However, it is extra delicious and even more filling with a side of white rice and a sliver of avocado.

    A side of crusty bread is great too!

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) served in a large white bowl with a side of white rice.

    Other Chiken Dishes You Will Love

    Caldo de Pollo (Mexican Chicken Soup)

    Alitas de Pollo Fritas (Puerto Rican Fried Chicken Wings)

    Puerto Rican Chicken and Rice (Arroz con Pollo)

    Pollo Guisado (Puerto Rican Chicken Stew)

    Chilaquiles Verdes with Chicken

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua)

    Puerto Rican Chicken Soup (Sopa de Pollo Boricua) is soul warming and heavenly delicious! This is not your traditional chicken soup!
    4.79 from 60 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: Puerto Rican
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 5
    Calories: 826kcal
    Author: Catherine Arena

    Ingredients

    • 5 or more pieces chicken thighs, drumsticks, wings or combination of all plus chicken breasts cut into large chunks rinsed
    • Adobo seasoning sprinkled on chicken
    • 3 tablespoon sofrito
    • 1-2 bay leaves
    • 1 packet Sazon with Annatto
    • 3 carrots peeled and sliced
    • 1 small onion coarsely chopped
    • 8 cups chicken broth or 4 packets of powered chicken bouillon or cubes
    • large handful of cilantro rinsed and chopped
    • 2 large potatoes peeled and cut into 1-2 inch chunks
    • 4 frozen corn coblets or fresh corn on the cob rinsed and cut in half
    • 1 cup fideo, spaghetti or elbow macaroni if using spaghetti break up into small pieces
    • 1 tablespoon vegetable oil
    • salt and pepper to taste

    Instructions

    • Add the tablespoon of oil to a caldero, dutch oven or medium to large pot.
      Heat oil over medium heat.
      Stir in the sofrito and stir fry for 2 minutes.
    • Add the onions, bay leaves and sazon.
      Stir well and cook for a minute.
    • Rinse chicken pieces and sprinkle with a little bit of the adobo seasoning.
      Note: If you do not have any adobo, simply sprinkle chicken pieces with a little bit of salt to season.
      Add chicken pieces to pot.
    • Add carrots and cook for a few minutes with all other ingredients.
    • Add either water or chicken broth to pot. Stir.
      (Note: If using solely water you can add the chicken bouillon now to pot)
    • Add cilantro.
    • Rinse corn under cool water and either add to pot whole or cut in half and then add to pot.
    • Add potatoes.
    • Taste soup and add salt as needed.
      Add pepper to taste. Stir.
      Cook soup for 35-40 minutes.
    • Add the pasta and chicken breast chunks in the last 15 minutes of cooking. Stir.
      Soup is done!

    Nutrition

    Serving: 5 | Calories: 826kcal | Carbohydrates: 132g | Protein: 32g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 4mg | Sodium: 8019mg | Potassium: 1545mg | Fiber: 11g | Sugar: 18g | Vitamin A: 30572IU | Vitamin C: 16mg | Calcium: 179mg | Iron: 5mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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    Comments

    1. Jeanette Jeremie says

      March 19, 2025 at 1:15 pm

      OMG…. I made this soup today and it tasted just like mama used to make. Thank you so much for sharing this recipe. I plan on making it again and again.

      Reply
      • Catherine Arena says

        March 20, 2025 at 7:59 pm

        So happy to hear you enjoyed it! Thank you for trying it!

        Reply
    2. Veronica says

      December 09, 2024 at 5:02 pm

      How would I make this with rice in the soup instead of the pasta?

      Reply
      • Catherine Arena says

        December 10, 2024 at 9:52 am

        Hi Veronica! When you add the potatoes (step 8), also add 1/2 cup of medium or long grain rice and proceed with the recipe as usual. The rice will need to cook for about 30 minutes in the soup.

        Reply
    3. Arcadia Sabater says

      April 15, 2024 at 11:28 pm

      Amazing recipe!! Abuela would be proud. I added 3/4 of tomato sauce can. Yuca and fideos. Thank u again.

      Reply
    4. Irma says

      March 22, 2024 at 5:30 pm

      Thank you for this simple recipe. My husband has been wanting homemade chicken soup like his mom use to make. It came out delicious and brought back sweet memories to us both.

      Reply
      • Catherine Arena says

        March 22, 2024 at 9:33 pm

        Hi Irma! So happy to hear you both enjoyed it! 🙂

        Reply
    5. Mariela says

      March 05, 2024 at 7:36 am

      Loved the way this came out! Is it possible to make this in a crock pot? I want to make it for a work lunch. It’ll need to sit for 5 hours.

      Reply
      • Catherine Arena says

        March 18, 2024 at 8:47 pm

        Hey Mariela! Oh yes, this soup is perfect in a slow cooker. Cook on high for 4 hours or low for 8 hours. Hope your work friends enjoy it! 🙂

        Reply
    6. Tasha says

      February 22, 2024 at 8:34 pm

      AMAZING! Hubs wasn’t feeling well and I said “I’ll make you soup!” We both loved it!!! It was perfect!!! Saved to my favorites folder!

      Reply
    7. Mimi says

      February 17, 2024 at 9:05 pm

      Absolutely loved it. Topped my soup with sliced avocado and more cilantro. This will be a staple in my kitchen. Can I put the leftovers in the freezer?

      Reply
      • Catherine Arena says

        February 24, 2024 at 2:43 pm

        Hi Mimi! Thank you for trying our recipe and taking the time to comment. Yes, you can certainly freeze leftovers. Freeze in a freezer safe container for up to 2 months. Thanks again!

        Reply
    8. Heather says

      January 17, 2024 at 10:04 pm

      I made this absolutely delicious recipe tonight for my Puerto Rican husband, and he l😍ved it! Thank you for sharing this recipe – I was happy to prepare him something that reminds him of home!

      Reply
      • Catherine Arena says

        January 21, 2024 at 5:53 am

        Hey Heather! So happy to hear your husband approved! 🙂 We love our soups! Thank you for making the recipe, taking the time to comment and rate!

        Reply
    9. Michi says

      January 12, 2024 at 7:10 pm

      I absolutely loved this sopa! It reminds me of Mami’s sopa. The only thing I added was egg and half a lemon. Moving forward this is the sopa I will be making! Thank you so much for this recipe and the other recipes.

      Reply
      • Catherine Arena says

        January 12, 2024 at 8:30 pm

        Yes! Lemon or lime and an egg is just delicious! Thank you for trying this recipe Michi and taking the time to rate and comment! 🙂

        Reply
    10. Eva Estrada says

      December 28, 2023 at 6:20 pm

      Nice, easy and delicious

      Reply
    11. Isabel says

      December 12, 2023 at 2:11 pm

      Great recipe! Only substitution I made was yuca instead of the potatoes and it was perfect!

      Reply
    12. Sandy says

      October 24, 2023 at 4:03 pm

      Great recipe. Soup came out fantastic. My family loved it. Thank you.

      Reply
      • Catherine Arena says

        October 26, 2023 at 2:10 am

        Thank you Sandy! Thank you for trying our recipe and taking the time to let us know how much you and your enjoyed it! 🙂

        Reply
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