Traditional Cuban Chicken Soup (Print Version)

# Ingredients:

→ For the Soup

01 - 1 ½ lbs (680g) bone-in chicken thighs or drumsticks, skin removed
02 - 8 cups chicken stock or water
03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 medium potatoes, peeled and diced
07 - 2 medium carrots, sliced
08 - 1 ear of corn, cut into 2-inch pieces (or 1 cup frozen corn)
09 - 1 small green plantain, peeled and sliced into rounds
10 - 1 large tomato, diced (or 1 cup canned diced tomatoes)
11 - ½ cup chopped fresh cilantro
12 - 1 bay leaf
13 - 1 teaspoon ground cumin
14 - 1 teaspoon dried oregano
15 - 1 tablespoon olive oil
16 - Salt and pepper, to taste

→ For Serving

17 - Lime wedges
18 - White rice (optional)
19 - Fresh cilantro, chopped (optional)

# Instructions:

01 - Heat the olive oil in a large pot or Dutch oven over medium heat. While the oil is heating, season the chicken thighs or drumsticks with salt and pepper. Once the oil is hot, add the chicken pieces and sear them for 2-3 minutes on each side until they develop a light golden-brown color. This step adds depth of flavor to the final soup. Once browned, remove the chicken from the pot and set aside temporarily.
02 - Using the same pot with all the flavorful chicken drippings, add the diced onion, green bell pepper, and minced garlic. Sauté these aromatics for about 3-4 minutes until they become soft and fragrant. This trio forms the base of many Cuban dishes, known as 'sofrito.' Next, add the diced tomato and continue cooking for another 2 minutes until everything is well-combined and slightly softened.
03 - Pour the chicken stock or water into the pot, scraping the bottom to release any browned bits (this is where lots of flavor hides!). Add the bay leaf, ground cumin, dried oregano, and a pinch of salt. Stir to combine all the ingredients and bring the mixture to a gentle boil.
04 - Return the seared chicken pieces to the pot, submerging them in the liquid. Reduce the heat to low, partially cover the pot, and allow everything to simmer for about 20 minutes. This gives the chicken time to cook and release its flavors into the broth.
05 - After the initial simmering period, add the diced potatoes, sliced carrots, plantain rounds, and corn pieces to the pot. These heartier vegetables need time to cook and soften. Continue simmering for another 25-30 minutes until all vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
06 - Once the chicken is fully cooked, carefully remove the pieces from the soup. When cool enough to handle, shred the meat using two forks, discarding the bones. Return the shredded chicken to the pot and stir in the fresh chopped cilantro, which adds brightness to the rich soup.
07 - Taste the soup and adjust the seasoning as needed with additional salt, pepper, or a squeeze of lime juice. The flavors should be well-balanced - savory, aromatic, with a hint of brightness from the cilantro and lime.
08 - Ladle the hot soup into bowls. If desired, serve with lime wedges on the side for squeezing over the top, a scoop of white rice (traditionally served alongside or even in the soup in Cuban cuisine), and additional chopped cilantro for garnish.

# Notes:

01 - For a more traditional Cuban version, include a small amount of saffron or achiote for color and flavor.
02 - Green plantains are traditional, but you can substitute with ripe (yellow) plantains for a sweeter flavor.
03 - This soup tastes even better the next day after the flavors have had time to meld.
04 - In Cuba, this soup is often served with white rice either on the side or directly added to the bowl of soup.

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