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  • Mika Leon

Sopa de pollo

So here it is! The sopa de pollo i’ve been making on my instagram for years that you guys have been asking the recipe to. I grew up eating this soup and still everytime I make it, it brings back memories from my childhood. This is a very traditional cuban soup, & I personally prefer to call it “sopita” de pollo.  My mom would argue that hers is better and mine is not traditional but arguing is her thing so I just smile and nod my head to whatever she says (cuban parent problems)...I choose to make mine with malanga instead of potato because i'm obsessed with malanga & I also feel like it gives it more depth and flavor. For all of you that haven’t worked with malanga, it is very similar to a potato but way creamier in consistency & has a more taste in my opinion. I also choose to not put noodles in my soup because I like it to be healthy and the malanaga already has enough carbs but that’s up to you! You can easily add noodles to your soup. Another difference to my mom’s soup is that I use chicken breast and not drumsticks & thighs bone in. I like to shred my chicken breast. Ok, I guess my soup isn't extremely traditional but it's delicious & it tastes like home to me.  This recipe will give you a huge batch. When I make sopa de pollo I go big! I feed my neighbors, friends and staff at the restaurant. It’s one huge pot of deliciousness. If you’re sick this soup is life, I add a bunch of lime juice and swear it can zap any bug I'm fighting. It was hard for me to measure when writing this recipe, these old school cuban recipes you know how it is! If you have any questions don’t hesitate to reach out!  


  • 4 organic boneless chicken breast

  • 3 carrots, peeled and sliced

  • 1 large green bell pepper diced 

  • 1 large yellow onion diced 

  • 3 celery stalks sliced into 1 inch rounds

  • 2 medium malanga- peeled, rinsed & then cut into little cubes

  • 2 bay leaves 

  • 1 tbsp. Sazon completa

  • 2 ½ packets of sazon con culantro y achiote

  • 2 cubes of maggi’s chicken flavor cubes (make sure they're the ones in the picture, other ones dont taste the same)

  • Limes

  • Chopped cilantro 

  1. Chop all your veggies and place in 2 separate bowls. The onion, bell pepper, celery & carrots go in one & the malanga goes in one alone filled with water so it doesn't brown. In a large dutch oven or pot place your washed chicken breast in about 10 cups of water (water should come up about 3-4 fingers from the top). Place on medium-high heat and let boil for about 10-15 minutes so that the chicken cooks through. Remove the breasts from the pot and put on a sheet pan and let them cool .(DO NOT DISCARD that boiled chicken water-that's the base for your soup) 

  2. Now to that water on high heat first add your malanga, salt & a nice drizzle of olive oil because it takes longer to cook. Add your drained malanga, both sazones, another cup of water, bay leaves, chicken cubes  & let that boil for about 8 minutes. Now, you can add all the other chopped veggies and let boil/simmer with a top on medium-high heat for about 20 minutes. Taste for salt & adjust frequently. 

  3. In the meantime, while the soup cooks....We are going to shred our chicken- make sure it is cooled and shredded finely by hand like in the picture.

  4. After about 20-25 minute of your soup boiling/simmering over medium high heat add the juice of two limes and chicken to the pot. 

  5. Let this cook another 15 minutes over low-medium heat. Taste for salt and flavor. 

  6. Now, with a spoon grab a malanga & make sure it is cooked throughout. Your soup should be done. Again test for salt and flavor. Now is when I usually add more salt & pepper and a little bit of olive oil & more lime juice. 

  7. Plate it topped with chopped cilantro and lime wedges on the side.

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