Puerto Rican Chicken Soup
Warm, hearty, and brimming with bold island flavors, Puerto Rican Chicken Soup is the ultimate comfort food that brings a taste of the Caribbean to your table. Made with tender bone-in chicken thighs, a vibrant sofrito base, and a medley of fresh vegetables including carrots, potatoes, and celery, this soup is infused with aromatic spices like adobo, cumin, and oregano for an authentic Puerto Rican flair. Simmered to perfection, the broth is then enriched with fresh cilantro and served on its own or over fluffy white rice for a meal that’s as nourishing as it is satisfying. With just 20 minutes of prep time and easy-to-follow instructions, this one-pot wonder is perfect for weeknight dinners or a cozy weekend treat. Experience a soul-soothing bowl of Puerto Rican tradition that’ll have everyone coming back for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 cup sofrito
- 4 garlic cloves, minced
- 1 medium onion, diced
- 2 medium carrot, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and cubed
- 8 cups water or chicken broth
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 cup fresh cilantro, chopped
- 2 cups cooked white rice (optional)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken thighs with adobo seasoning, salt, and black pepper, then brown them in the pot for about 5 minutes on each side. Remove and set aside.
In the same pot, add the sofrito, garlic, and onion. Sauté until the vegetables are fragrant and softened, about 3-4 minutes.
Add the carrots, celery, and potatoes to the pot, stirring to combine.
Pour in the water or chicken broth, then stir in the cumin and oregano.
Return the browned chicken thighs to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
Remove the chicken thighs from the pot, carefully shred the meat, and discard the bones. Return the shredded chicken to the soup.
Stir in the fresh cilantro. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot as is or over cooked white rice for an extra filling meal. Enjoy!
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 555 mg | 24% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.7 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
