Puerto Rican Chicken Soup Recipe

Puerto Rican chicken soup is the kind of warm, comforting dish that fills your kitchen with delicious aromas and your heart with memories. This flavorful soup is a staple in many Puerto Rican homes, especially during the cooler months or when someone needs a nourishing boost.

Made with sofrito, chicken, and vegetables, it's a hearty one-pot meal that feels like a hug in a bowl. I love how it's simple yet layered with flavors that transport you to the Caribbean.

This chicken soup is also incredibly versatile. It pairs beautifully with Pan Sobao, a slice of Pan de Agua, or even warm, white rice. Some enjoy it with tostones or a small scoop of hot sauce to spice it up.

What makes this recipe even more special is how customizable it is—you can adjust it to fit your family's tastes without sacrificing the comfort it brings.

What is Puerto Rican Chicken Soup

Puerto Rican chicken soup, also known as sopa de pollo, is a traditional dish enjoyed across the island of Puerto Rico. At its core, it's a savory chicken broth filled with tender chicken pieces, vegetables like carrots and potatoes, and short-grain rice.

What sets it apart from other chicken soups is the inclusion of sofrito, a blend of garlic, onions, peppers, and herbs that forms the base of many Puerto Rican recipes.

This soup has roots in both Spanish and Caribbean cuisine and reflects the island’s rich cultural history. It’s common for this soup to be served when someone is feeling under the weather, but it's equally loved as a cozy family dinner.

Every household has its own twist—some use noodles instead of rice, while others add pumpkin or yuca. What never changes is its comforting nature and the pride many Puerto Rican families take in preparing it.

Ingredients To Make This Puerto Rican Chicken Soup Recipe

To make an authentic and flavorful Puerto Rican chicken soup recipe, you'll need a few essential ingredients. Each one adds something unique to the final flavor and texture.

Chicken breasts – These are lean and tender, making them a great protein base for the soup. Cutting them into bite-sized pieces helps them cook evenly and quickly.

Carrot – Adds a subtle sweetness and a pop of color. It also brings in nutrients and balances the savory notes of the broth.

Onion – Finely chopped onion creates a fragrant base when sautéed and gives the broth more depth.

Potato – This ingredient thickens the soup slightly and adds heartiness. It soaks up the broth, making every bite flavorful.

Fresh corn – Cutting fresh corn into chunks brings a touch of sweetness and texture that feels like summer in every bite.

Chicken broth – Acts as the foundation of the soup. Using a good-quality broth makes a big difference in the overall taste.

Olive oil – Used to sauté the aromatics and chicken, adding richness to the base.

Sofrito – The heart of the soup. This mix of peppers, garlic, onions, and herbs is what gives Puerto Rican dishes their signature flavor.

Bay leaves – Bring an earthy aroma and subtle complexity to the broth.

Adobo seasoning – A must-have Puerto Rican spice blend that includes garlic powder, oregano, and turmeric. It adds a bold, savory kick.

Sazon – This seasoning blend adds color and depth with annatto, coriander, and cumin.

Short grain rice – Bomba or other short grain rice varieties absorb flavor and give the soup body without turning mushy.

Salt and pepper – Essential for adjusting seasoning to your liking.

Fresh cilantro – Sprinkled on top before serving, it adds a bright, fresh note and ties all the flavors together.

How to Make Puerto Rican Chicken Soup Recipe

Making Puerto Rican chicken soup is a step-by-step process that builds flavor from the beginning. If this is your first time making it, take your time and enjoy the process. The result is well worth it.

1. Prepare the chicken.
   Clean and cut your chicken breasts into bite-sized pieces. Place them in a bowl and season generously with adobo seasoning. Let the chicken sit while you prepare the other ingredients so the flavors can start soaking in.
2. Sauté the aromatics.
   In a large pot, heat olive oil over medium heat. Add the finely chopped onion and cook for about 2 minutes until it becomes fragrant and slightly translucent.
3. Add the flavor base.
   Stir in the sofrito, Sazon, bay leaves, salt, and pepper. Then add the seasoned chicken. Let the chicken cook with the seasonings for about 5 to 7 minutes, stirring occasionally, until lightly browned.
4. Add the vegetables and broth.
   Pour in the chicken broth, then add the chopped carrots, diced potatoes, and corn chunks. Stir everything together and cover the pot. Let it cook for 10 minutes so the vegetables begin to soften and the flavors start melding.
5. Add the rice.
   After 10 minutes, add the short-grain rice to the pot. Stir well and reduce the heat to a simmer. Let it cook for about 15 minutes, or until the rice is tender and the soup has thickened slightly.
6. Final touches.
   Once everything is cooked through and the kitchen smells amazing, give the soup a taste and adjust the seasoning if needed. Remove the bay leaves and serve the soup hot, garnished with fresh cilantro.

Tips for Making Puerto Rican Chicken Soup

Here are a few helpful tips to make your Puerto Rican chicken soup even better:

• Use homemade sofrito if you can—it really makes the flavor pop.
• Short-grain rice like bomba holds up best and doesn’t turn to mush.
• Don’t skip the Adobo and Sazon; they are key to the authentic flavor.
• Let the soup rest for 5–10 minutes before serving—it helps deepen the flavor.
• For extra richness, use bone-in chicken and shred it before serving.
• Want to make it spicier? Add a dash of hot sauce at the end.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs if you prefer. They tend to be juicier and have more flavor due to the higher fat content. Just be sure to remove any excess skin or fat before adding them to the soup.

How do I store leftovers?

Leftover Puerto Rican chicken soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, you might need to add a splash of water or broth, as the rice will continue to absorb liquid and thicken the soup.

Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Add all the ingredients except the rice and cook on low for 6–7 hours. Add the rice during the last 30–45 minutes of cooking. Just be sure to check that the rice doesn’t overcook.

Have you tried this Puerto Rican chicken soup recipe? Then, make sure to rate and review this recipe. I hope it brings as much comfort and joy to your home as it does to mine. It's one of those meals you’ll turn to again and again when you need something warm, filling, and full of flavor.