There are certain meals you never forget. Not because they were elaborate or fancy, but because they were exactly what you needed in the moment.

During a trip to New York City, I visited a cozy Cuban restaurant near Times Square and ordered a simple bowl of chicken soup. I wasn’t expecting anything extraordinary, but the very first spoonful stopped me in my tracks.

The broth was light yet deeply flavorful, filled with tender chicken, fluffy rice, buttery potatoes, sweet corn, and fresh herbs. It reminded me that some of the best recipes are often the simplest ones. As soon as I returned home, I couldn’t wait to recreate it in my own kitchen.

This Cuban-inspired chicken soup is my version of that memorable bowl—made from scratch with wholesome ingredients and a slow-simmered homemade broth that’s both nourishing and incredibly comforting.

Why You’ll Love This Recipe

Made with simple pantry staples
Rich homemade chicken broth with incredible flavor
Hearty enough for dinner, yet light and comforting
Naturally dairy-free and gluten-free
Even better the next day

Ingredient Notes

Whole Chicken

Using a whole chicken creates the richest broth and gives you plenty of tender meat for the soup. Bone-in chicken thighs and drumsticks are another excellent option if you prefer.

Yukon Gold Potatoes

These potatoes hold their shape beautifully while becoming buttery and tender in the broth.

Corn

Fresh corn on the cob gives the soup subtle sweetness and adds beautiful color. Frozen corn can also be used when fresh isn’t available.

Long-Grain White Rice

The rice cooks directly in the broth, soaking up all of its delicious flavor.

Fresh Herbs

Parsley adds freshness, while a little cilantro (if you enjoy it) gives the soup a subtle Cuban-inspired finish.

How to Make Cuban Chicken Soup

The secret to an incredible soup starts with patience.

Begin by gently simmering the chicken with onion, garlic, celery, carrots, bay leaves, salt, and pepper. Avoid boiling the broth too aggressively. A slow simmer extracts all of the flavor while keeping the broth beautifully clear.

Once the chicken is tender, remove it from the pot and strain the broth.

Next, add the potatoes and corn and cook until they’re almost tender. Stir in the rice and let it cook directly in the broth before returning the shredded chicken to the pot.

Finish everything with plenty of fresh parsley and serve each bowl with a wedge of lemon or lime for a bright, fresh finish.

Dimitra’s Tips

Skim the foam from the broth during the first 20 minutes for the clearest soup.
Rinse the rice before adding it to the pot.
If making this ahead, cook the rice separately and stir it into each serving to keep it from soaking up all of the broth.
Don’t skip the squeeze of lemon or lime—it wakes up all the flavors.
A drizzle of extra virgin olive oil just before serving is absolutely delicious.

Variations

Add diced carrots to the finished soup for extra sweetness.
Stir in fresh peas during the last few minutes of cooking.
Add a pinch of oregano or cumin for a deeper Cuban flavor.
Use leftover rotisserie chicken to save time. Simply prepare the broth with good-quality chicken stock.

Storage

Store leftovers in an airtight container in the refrigerator for up to four days.

The rice will continue to absorb broth as it sits, so simply add a splash of chicken broth or water when reheating.

This soup also freezes beautifully for up to three months. For the best texture, freeze it without the rice and cook fresh rice when serving.

Frequently Asked Questions

Can I use boneless chicken?

You can, but I don’t recommend it for this recipe. Bone-in chicken creates a richer, more flavorful broth and naturally releases collagen as it simmers, giving the soup more body and added nutritional benefits. If you’re short on time, boneless chicken can certainly be used to make a quick soup, but for the most authentic flavor and the most nourishing results, bone-in chicken—or even better, a whole chicken—is the way to go.

Can I make this in advance?

Absolutely. In fact, the flavor is even better the next day.

Can I freeze it?

Yes. Freeze for up to three months. If possible, freeze the broth and chicken separately from the rice for the best results.

More Comforting Soup Recipes You’ll Love

If you love cozy homemade soups, be sure to try some of my favorites:

There’s something so special about recipes inspired by travel. Every bowl brings me back to that little Cuban restaurant in Manhattan, sitting across the table from George after a long day exploring the city. I hope this soup brings the same comfort and warmth to your table that it brought to ours.

If you make this recipe, I’d love to hear what you think! Leave a comment below and don’t forget to tag me on Instagram @dimitras.dishes so I can see your beautiful creations. Happy cooking!

Cuban-Inspired Chicken & Rice Soup (Sopa de Pollo)

Yield: 6

This comforting Cuban-inspired chicken soup is everything you want in one bowl—a light, golden broth filled with tender chicken, fluffy rice, buttery potatoes, sweet corn, and fresh herbs. It's simple, nourishing, and perfect for chilly evenings or whenever you need a little comfort. Inspired by a memorable bowl of soup I enjoyed in Manhattan, this homemade version is easy enough for a weeknight but tastes like it's been simmering all day.

Ingredients

For the Broth

1 whole chicken (about 4 pounds), or 3 pounds bone-in chicken thighs
10 cups water
1 large yellow onion, halved
4 garlic cloves, smashed
2 celery stalks, cut into large pieces
2 carrots, peeled and cut into rounds
2 bay leaves
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly cracked black pepper

For the Soup

2 medium Yukon Gold potatoes, peeled and cut into bite-sized cubes
2 ears corn, cut into 2-inch pieces
½ cup long-grain white rice, rinsed
Reserved shredded chicken
2 tablespoons chopped fresh parsley
1 tablespoon fresh cilantro (optional)
Freshly cracked black pepper
Lemon or lime wedges, for serving

Instructions

Place the chicken, water, onion, garlic, celery, bay leaves, salt, and pepper into a large stockpot. Bring to a boil over medium-high heat.

Skim off any foam that rises to the surface. Reduce the heat to low, partially cover, and simmer gently for about 1½ hours, or until the chicken is very tender.

Remove the chicken and allow it to cool enough to handle. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

Strain the broth through a fine-mesh sieve into a clean pot. Discard the vegetables and bay leaves.

Return the broth to a gentle boil. Add the potatoes, carrots and corn and cook for about 15-20 minutes.

Stir in the rinsed rice and continue cooking for another 15–18 minutes, or until both the rice and potatoes are tender.

Return the shredded chicken to the pot and simmer for 5 minutes to heat through.

Stir in the parsley (and cilantro, if using). Taste and adjust the seasoning with additional salt and freshly cracked black pepper.

Serve hot with lemon or lime wedges for squeezing over each bowl and plenty of crusty bread.

Notes

Using a whole chicken creates the richest, most flavorful broth.

Don't let the broth boil aggressively—keeping it at a gentle simmer helps it stay beautifully clear.

Rinse the rice before adding it to the soup to prevent a cloudy broth.

Leftovers are even more delicious the next day. If storing for several days, consider cooking the rice separately and adding it when serving so it doesn't absorb too much broth.

For extra flavor, drizzle each bowl with a little extra-virgin olive oil just before serving.

Storage

Refrigerate for up to 4 days. Freeze for up to 3 months. If freezing, it's best to leave out the rice and add freshly cooked rice when reheating for the best texture.

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Cuban-Inspired Chicken & Rice Soup (Sopa de Pollo)

Why You’ll Love This Recipe