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Say hello to Puerto Rican comfort in a bowl! Sopa de Pollo Boricua isn’t just any chicken soup it’s cozy, flavorful, and rooted in tradition. This island favorite brings big flavor and even bigger heart.
What makes it special?
- Bone in chicken for rich, savory broth
- Sofrito, sazón, and adobo for that signature Puerto Rican flair
- Hearty veggies like plantains, corn, and potatoes
- A warm, homey vibe in every spoonful
Whether you’re feeling under the weather or just craving something comforting, this soup is your go-to. Let’s bring a little island sunshine to your kitchen!
What Makes Puerto Rican Chicken Soup Unique?
Puerto Rican chicken soup isn’t just a meal—it’s a whole experience. While classic chicken soup keeps things simple, Sopa de Pollo Boricua turns the dial all the way up with bold flavors and deep cultural roots.
Here’s how it stands out:
- Flavor that speaks volumes: This soup starts with sofrito, then gets a punch of sazón and adobo. It’s rich, aromatic, and anything but bland.
- Root veggies that mean business: You’ll find yuca, malanga, and green plantains instead of just potatoes. These add a hearty texture and earthy depth.
- It’s more than just food—it’s care: In Puerto Rico, this soup is what you get when you’re sick, tired, or in need of comfort. It’s a home remedy passed down through generations.
- Slow and intentional cooking: The chicken simmers on the bone, soaking the broth with flavor. Veggies are layered in carefully so each bite has the right texture.
In short, it’s not just soup—it’s tradition in a bowl.
Key Ingredients You’ll Need
Protein
- 2 pounds bone-in chicken thighs or drumsticks (skin-on or off, your choice)
Flavor Base
- 3 tablespoons sofrito (store-bought or homemade)
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 packet sazón (with or without achiote)
Vegetables
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and chopped
- 1 green plantain, peeled and chopped
- 2 small ears of corn, cut into 2-3 inch pieces
Liquid & Starch
- 8 cups water or low-sodium chicken broth
- 1/2 cup long grain white rice or 1/2 cup fideos (optional)
Flavor Enhancers
- 1 chicken bouillon cube (optional, adjust based on salt preference)
- 1 bay leaf
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil (for sautéing)
Step-by-Step Guide to Making Authentic Puerto Rican Chicken Soup
Ready to dive into the heart of Puerto Rican comfort food? Here’s your step-by-step guide to creating the warm, flavorful Sopa de Pollo Boricua.
1. Start with the Flavor Base
Begin by heating a bit of olive oil in a large pot. Once it’s nice and hot, add the sofrito, garlic, and onions. Sauté until everything becomes fragrant and golden. Now, sprinkle in a packet of sazón. This combination forms the rich, aromatic base of your soup that’s going to make your kitchen smell like heaven.
2. Brown the Chicken
Next, add the bone-in chicken thighs or drumsticks to the pot. Let them brown on all sides—don’t rush this step! The goal isn’t to cook the chicken fully, just to get a beautiful golden crust that will infuse your broth with incredible flavor.
3. Build the Soup Base
Once your chicken is browned, it’s time to pour in the water or chicken broth. Add a bay leaf and a chicken bouillon cube (if you’re using it) to give that broth extra depth. Stir everything together and bring it to a gentle boil. This is where the magic starts to happen!
4. Add the Vegetables in Stages
Now for the veggies! Start with the carrots, potatoes, and plantains. These heartier ingredients need a little more time to cook, so let them simmer for a bit. Once they’re starting to soften, toss in the corn on the cob. Allow it all to cook together until everything is tender but not mushy.
5. Let It Simmer
Cover the pot and let everything simmer on low heat for about 30-40 minutes. The chicken will cook through, the vegetables will absorb all those savory flavors, and your house will smell absolutely amazing. This is the part where all the ingredients come together into one harmonious, comforting dish.
6. Optional: Add Rice or Fideos
If you’re looking to make your soup extra hearty, stir in rice or fideos (noodles) about 15 minutes before you’re ready to serve. These will soak up all that delicious broth and make the soup even more filling and satisfying.
Serving Suggestions & Accompaniments
Now that you’ve got that delicious Sopa de Pollo Boricua bubbling away, it’s time to think about the perfect accompaniments to complete your meal. Here are some tasty additions that’ll take your soup from great to unforgettable:
- White Rice
A simple bowl of fluffy white rice is the perfect sidekick for this soup. Scoop some into your bowl, ladle the soup on top, and let it soak up all that goodness. - Avocado Slices
Creamy avocado slices add a cool, refreshing contrast to the warmth of the soup. Plus, who can resist that buttery texture? - Tostones or Crusty Bread
If you’re in the mood for something crunchy, tostones (fried green plantains) are a must! Or, go for some crusty bread to dunk into that savory broth — either way, you can’t go wrong. - Fresh Lime Wedges
A squeeze of fresh lime right before you eat adds a burst of bright, zesty flavor that makes everything pop. - Hot Sauce on the Side
For those who like a little heat, don’t forget to serve up some hot sauce on the side. A few drops will bring that extra kick to the party!
With these accompaniments, your Puerto Rican chicken soup will be a full-on feast. Enjoy every spoonful and savor the flavors of Puerto Rico!
Nutrition Information
Puerto Rican Chicken Soup isn’t just comfort in a bowl it’s also a pretty balanced meal! Here’s what you can expect from one hearty serving (without added rice or tostones):
- Calories: Around 250–350 kcal
- Protein: 20–25g (thanks to the bone-in chicken)
- Fat: 10–15g (mostly from the olive oil and chicken skin)
- Carbohydrates: 20–30g (depending on the mix of veggies and if you include plantains or corn)
- Fiber: 3–5g
- Sodium: Varies can be high if you use bouillon or sazón with salt, so feel free to adjust to your taste
- Vitamins & Minerals: You’re getting a good dose of Vitamin A, Vitamin C, potassium, and iron from all those root veggies and aromatics
Want to make it lighter? Remove the skin from the chicken or skip the added starches like rice and noodles. Craving something more filling? A scoop of white rice or a couple of tostones will do the trick. Either way, this soup finds that sweet spot between cozy and nourishing.
Sopa de Pollo Boricua isn’t just soup—it’s comfort, culture, and flavor all in one bowl. With tender chicken, rich sofrito, and hearty veggies, it’s a dish that soothes and satisfies.
Make a big pot, share it (or not), and let every spoonful bring you a little taste of Puerto Rico.
Puerto Rican Chicken Soup
Ingredients
- 2 tbsp olive oil
- 1 ½ lbs bone in chicken thighs or drumsticks
- ½ cup sofrito
- 1 small onion diced
- 3 garlic cloves minced
- 1 packet sazón with or without achiote
- 1 tsp adobo seasoning
- 1 large carrot sliced
- 1 medium potato diced
- 1 corn on the cob cut into rounds
- 1 green plantain sliced
- 6 cups chicken broth or water + bouillon
- 1 bay leaf
- Handful of cilantro chopped
- Salt and pepper to taste
- Optional: ½ cup rice or fideos noodles
Instructions
- Heat olive oil in a large pot over medium heat. Brown the chicken pieces on all sides, then set aside.
- In the same pot, sauté the sofrito, onion, and garlic until fragrant (about 3–4 minutes).
- Stir in sazón and adobo. Return chicken to the pot.
- Add broth, bay leaf, and plantains. Bring to a boil, then lower heat and simmer for 20 minutes.
- Add carrots, potatoes, and corn. Simmer another 25–30 minutes until veggies and chicken are tender.
- Stir in chopped cilantro and optional rice or noodles. Cook 10 more minutes.
- Taste and adjust seasoning. Serve hot with lime, avocado, and crusty bread if desired.
FAQ
Can I make this soup ahead of time?
Yes! In fact, it tastes even better the next day. Store it in the fridge for up to 3 days, or freeze for later just leave out any rice or noodles until you’re ready to reheat.
Can I use boneless chicken?
You can, but bone in chicken gives the broth a deeper flavor. If you’re in a rush, boneless thighs or breasts work fine just don’t skip the seasoning!
What if I don’t have sofrito?
Sofrito is key to that authentic taste, but in a pinch, sautéed garlic, onion, and bell pepper with a touch of tomato paste will get you close. Still, we recommend making or buying sofrito when you can!
Is this soup spicy?
Not traditionally. Puerto Rican chicken soup is more savory and aromatic than spicy. But feel free to add a little heat with hot sauce or chili flakes.
Can I add other vegetables?
Absolutely. This soup is forgiving. You can toss in chayote, green beans, or whatever’s in season. Just keep the spirit of the dish hearty and homey.