Description
Warm, comforting, and loaded with hearty vegetables and tender chicken, this traditional Cuban Chicken Soup (Sopa De Pollo) is a one-pot wonder that soothes the soul. With subtle spice, a squeeze of lime, and delicate noodles, it’s the perfect bowl to serve on chilly evenings or when you need a nourishing pick-me-up.
Ingredients
1 lb boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
½ cup chopped onions (red or yellow)
2 teaspoons minced garlic
1 cup carrots, cut into ¼-inch cubes
1 cup potatoes, cut into ½-inch cubes
1 corn cob, cut into 4 pieces
5 cups chicken broth
½ teaspoon dried oregano
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
1 whole bay leaf
½ teaspoon salt
½ teaspoon black pepper powder
2 oz angel hair pasta or Fidelini noodles
1 tablespoon freshly squeezed lime juice
Instructions
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Set the Instant Pot to SAUTE mode and add the olive oil. Once hot, place the chicken in a single layer and sear for 3 to 4 minutes per side until lightly browned. Remove and set aside.
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In the same pot, sauté the chopped onions and garlic for 3 to 4 minutes until softened and golden. Add the carrots, potatoes, and corn and cook for 2 to 3 minutes to build flavor.
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Stir in the chicken broth, dried oregano, cumin, turmeric, red chili powder, bay leaf, salt, and black pepper. Return the seared chicken to the pot.
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Cancel SAUTE mode. Close the lid and seal the valve. Set the Instant Pot to PRESSURE COOK on HIGH for 8 minutes. Allow natural pressure release for 10 minutes, then manually release the remaining pressure.
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Open the lid and remove the bay leaf. Take out the chicken and shred it using two forks. Discard any bones if used. Return the shredded chicken to the pot.
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Set the pot back to SAUTE. Add the noodles and lime juice. Simmer for 6 to 7 minutes, or until the noodles are just tender.
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Serve the soup hot, garnished with chopped scallions or cilantro if desired.
Notes
Use bone-in chicken for deeper flavor, though boneless cuts cook faster.
Adjust chili powder to control the spice level.
Fidelini noodles can be replaced with thin spaghetti or vermicelli.
This soup stores well in the fridge for up to 3 days and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Instant Pot / Pressure Cooking
- Cuisine: Cuban