Sopa de Pollo

Ingredients (Cuban Style Chicken Soup)
  • 1 large chicken
  • 2 1/2 liters of water
  • 1 1/2 medium onion
  • 2 garlic cloves
  • 1 1/2 t. sea salt
  • pepper to taste
  • ¼ tsp Bijol
  • 1 large bay leaf or 2 small
  • 1/4 tsp. cumin powder
  • 1/8 tsp. dried oregano
  • 1 Tbs. minced fresh coriander
  • 1 medium carrot
  • fine soup noodles
  • 1 lemon cut into quarters



Cut up chicken into pieces. Place into cold water and bring to a boil. Cover, reduce heat and simmer for 1/2 hour. Skim off any foam, if you prefer.

Add finely chopped onion and the chopped garlic as well as the bay leaf, Bijol and seasonings, sea salt and the pepper. Lower heat and continue simmering until the chicken is tender, approximately 1 to 1-1/2 hours or until meat loosens from the bone easily.

Chop carrot into bite sized pieces and add during the last 15 minutes. Remove the chicken to a large cutting board and debone the meat using 2 forks. Cut into bite sized pieces. Use approximately 2 Tbs. of chicken per serving, reserving the rest for another dish.

Add the noodles after removing the chicken and cook according to package directions. Use approximately 8 Tbs. uncooked noodles per serving.

Serve with lemon quarters on the side to be squeezed over the soup and a sprinkling of parsley or fresh cilantro.