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cuban chicken soup recipe

Cuban Chicken Soup Recipe

Warm up with a delicious Cuban chicken soup recipe packed with citrusy lime, tender chicken, and creamy malanga. Perfect for any season!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: cubain
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 3 cloves minced garlic
  • to taste Salt
  • Bone-in skin-on chicken thighs or drumsticks chicken
  • 2 cups water or chicken broth
  • 1 cup cubed malanga (or yucca)
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 teaspoon cumin
  • 1 dash oregano optional
  • to taste fresh lime juice

Equipment

  • Large pot
  • Knife
  • Spoon for Stirring
  • Cutting board
  • Measuring cups & spoons

Method
 

  1. In a large pot, heat olive oil over medium heat, add diced onions, minced garlic, and a pinch of salt until softened.
  2. Add chicken thighs or drumsticks and sear lightly before adding water or broth.
  3. Toss in cubed malanga (or yucca), carrots, and potatoes.
  4. Add cumin, bay leaf, and oregano, and optionally jalapeños for a mild kick.
  5. Simmer on low heat for about an hour, stirring occasionally and skimming off foam.
  6. Taste and adjust seasoning with salt, pepper, or lime juice before serving.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 95mgSodium: 450mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Don’t skip the malanga for authentic texture, but yucca works as a substitute. Try adding corn or green beans for extra texture, adjusting cooking times so they remain firm. For more flavor, add fresh lime juice in the last five minutes of cooking or use shredded pork/beef instead of chicken. Leftovers can be stored in airtight containers in the fridge for 3-4 days or frozen for up to 3 months; reheat gently and adjust seasoning as needed.
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