Dominican Chicken Soup (Sopa de Pollo)

This Dominican chicken soup is rich, comforting, and full of that deep homemade flavor that just hits different. The broth is infused with garlic, herbs, and spices, then loaded with tender chicken and hearty vegetables. Whether you’re feeling under the weather or just need a warm bowl of comfort, this is the one.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 8–10 cups water 

• 2 lbs chicken thighs and drumsticks (cleaned, skin removed) 

• 4 chicken bouillon cubes 

• 5 garlic cloves, smashed 

• 1 red onion (cut with a cross) 

• 2 celery ribs 

• 1 tbsp sofrito 

• Fresh cilantro (1 small bunch) 

• Fresh recao / culantro (1 small bunch) 

• 1 tsp whole allspice (malagueta) 

• 2 small potatoes, cubed 

• 1–2 ears of corn, cut into pieces 

• 1 carrot, sliced 

• 4–5 pieces auyama (calabaza / squash) 

• 1 handful fideos (or angel hair pasta), broken (optional) 

• Juice of 1 lime (or to taste)

Step-by-Step Instructions

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1. Blend marinade ingredients. 

2. Coat the steak and marinate 1 hour. 

3. Cook steak on high heat until charred. 

4. Assemble tostadas with toppings.

Notes from My Kitchen

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1. That cross-cut onion is a little trick that gives flavor without leaving chunks behind. 

2. Malagueta is key for that authentic taste. 

3. Add noodles only if you’re eating right away — they soak up broth fast. 

4. Serve with white rice and avocado on the side 😌

Yield: 6-8

Author: Michelle Disla

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Dominican Chicken Soup (Sopa de Pollo)

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Cook modePrevent screen from turning off

Ingredients

• 8–10 cups water
• 2 lbs chicken thighs and drumsticks (cleaned, skin removed)
• 4 chicken bouillon cubes
• 5 garlic cloves, smashed
• 1 red onion (cut with a cross)
• 2 celery ribs
• 1 tbsp sofrito
• Fresh cilantro (1 small bunch)
• Fresh recao / culantro (1 small bunch)
• 1 tsp whole allspice (malagueta)
• 2 small potatoes, cubed
• 1–2 ears of corn, cut into pieces
• 1 carrot, sliced
• 4–5 pieces auyama (calabaza / squash)
• 1 handful fideos (or angel hair pasta), broken (optional)
• Juice of 1 lime (or to taste)

Instructions

1. In a large pot, bring water to a simmer.
2. Add garlic, onion, celery, bouillon cubes, cilantro, recao, and allspice. Bring to a boil.
3. Season chicken with sofrito and add to the pot. Cover and cook for 15 minutes.
4. Remove large aromatics if desired. Add potatoes, corn, carrots, and auyama.
5. Boil for 30 minutes.
6. If using noodles, add broken fideo and cook for 10–12 minutes.
7. Finish with lime juice, stir, and adjust seasoning.

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