Sopa de Pollo

5 from 2 votes

This sopa de pollo is a hearty chicken noodle soup with lots of flavor. Bone-in chicken, potatoes, carrots, corn, and egg noodles all simmered together in a large pot.

Prep Time20

Cook Time1

Total Time1 20

Course: Entree

Cuisine: Cuban, Hispanic, Mexican

Servings:

Calories: 269kcal

Author: Julie Maestre

Ingredients

3 lbs chicken legs and thighs bone-in skin-off
8 cups water or more if needed
1 onion finely diced
3 garlic cloves finely minced
1/4 cup sofrito
1 tsp sazon
1 tsp chicken bouillon powder
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
2 bay leaves
1/2 cup corn optional
1 cup egg white noodles or any type of pasta
2 potatoes peeled and cubed
2 carrots peeled and chopped
salt and pepper to taste season generously
oil
cilantro, for garnishing optional

Instructions

Season the chicken with sazon and set it aside.
Add oil to a large pot and heat over medium heat. Stir in the onions and cook until tender. It should take about 2-3 minutes. Stir in the sofrito, cumin, garlic powder, oregano, and chicken bouillon powder. Add more oil if needed.
Stir in the garlic and cook for 20 seconds. Add the chicken, potatoes, carrots, water, and bay leaves. Increase the heat to high and bring it to a boil.
Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 40 minutes. Make sure the potatoes and carrots are fork-tender and the chicken is fully cooked through.
After 40 minutes remove the chicken from the pot and discard the bones. You can shred the meat, dice it, or just slide it off the bone. Place the chicken back into the pot.
Add the noodles and corn. Cook until the noodles are tender. Season generously with salt and pepper. If the soup needs more liquid, add it and cook for an additional 5-10 minutes. Garnish with cilantro, if desired, and enjoy!

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