Cuban-style Sopa de Pollo y Fideos

Ingredients

While the Mexican version of Sopa de Pollo y Fideos often includes spices like cumin and chili powder, the Cuban adaptation focuses on the natural flavors of the ingredients. Cuban cuisine also incorporates ingredients like bell peppers and olives, giving the soup a unique twist. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups chicken broth (950 ml) 4 cups chicken broth (950 ml)
• 4 cups water (950 ml) 4 cups water (950 ml)
• 1 cup tomato sauce (240 ml) 1 cup tomato sauce (240 ml)
• 1 cup frozen peas (150 g) 1 cup frozen peas (150 g)
• 1 cup green olives, pitted (150 g) 1 cup green olives, pitted (150 g)
• 8 oz fideos or thin egg noodles (225 g) 8 oz fideos or thin egg noodles (225 g)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 30g (Sugars: 6g)
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, bell peppers, carrots, and celery. Sauté until the vegetables are tender.
3. 3.
   Return the chicken to the pot and add the bay leaf, dried oregano, chicken broth, water, and tomato sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. 4.
   Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Add the frozen peas, green olives, and fideos (or thin egg noodles) to the pot. Cook for an additional 8-10 minutes, or until the noodles are tender.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf before serving.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Fideos or thin egg noodles — Cook according to package instructions and rinse with cold water to prevent them from becoming too soft.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine or sherry to the soup while simmering.
• If you prefer a spicier soup, you can add a pinch of cayenne pepper or a diced jalapeño.
• Feel free to customize the vegetables based on your preference or what's in season.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.
• Serve the soup with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Serve the Cuban-style Sopa de Pollo y Fideos hot in bowls. Garnish with fresh cilantro or parsley for added freshness. Accompany it with warm crusty bread for a complete meal.

Presentation advice

When serving, make sure to ladle the soup generously into each bowl, ensuring a good balance of chicken, vegetables, and noodles. The vibrant colors of the bell peppers and olives will make the dish visually appealing.