You know when you have a cold or it's chilly out and chicken noodle soup just warms you from the inside out!? This Cuban style chicken noodle soup accomplishes all of that but it's BETTER than any other chicken soup with more flavor and more substance!
My little ones Coco and Ash were both sick with bad colds this past week (it's that time of year) so Cuban style chicken noodle soup is what was on the menu in our house. Growing up in a Cuban family, this soup is one of those dishes that brings me back to my childhood. The flavors of chicken, lemon, tomato and the heartiness that the potatoes add will have you making this soup over and over again!
Right off the bat I need to tell you that this recipe has [easyazon_link identifier="B0005YWXQU" locale="US" tag="cocandash-20"]Sazon[/easyazon_link] in it. Don't panic if you don't know that that is or can't find it. It has just a teensy bit of flavor but it gives your food that gorgeous golden color. The soup will still taste amazing without it so no need to worry or set out on a sazon hunt if your store doesn't carry it 🙂 ok...now we can move on!
Go ahead and chop your veggies before you get started. I have this little scraper thing and if you don't have one, you NEED to get one! [easyazon_link identifier="B000SSZ4Q4" locale="US" tag="cocandash-20"]You can find it here[/easyazon_link]. I don't keep things around that I don't need and I use this scraper all the time. You can smash garlic with it, and when you have to transfer a bunch of little things (like wet herbs) from your cutting board, this gets every last piece with no mess! Ok...moving on again. (I feel like I'm extra wordy on this post!) Maybe I'm just super excited about it!!
Into your pot go the chicken thighs, sazon, salt, onion, potatoes, carrots, tomato sauce, chicken broth, and water. Stir this all together, cover and bring to a full boil.
Once it has come to a boil, reduce the heat to medium-low and simmer for 45 minutes. After the 45 minutes, remove the chicken (using tongs is easiest) and peel off the skin and throw that away. Pull the meat off the chicken and add that back into the pot. You can throw away the bones too. 
Once you add your chicken back in, you can then also add in the oregano, lemon juice, and spaghetti noodles. I like to break my noodles up quite a bit so it's easier to eat. 
Bring back up to a full boil and then cook for another 10 minutes or until the noodles are soft.
I like to serve mine with cilantro and an extra lemon wedge but you can eat it as is and it's still perfect!! 
Cuban Style Chicken Noodle Soup
Ingredients
- 8 chicken thighs (with bone and skin on)
- 2 cans of plain tomato sauce (8 ounce cans)
- 1 packet sazon goya (This is a seasoning packet that mainly adds color and a tiny bit of flavor boost. If you can't find it, just skip it)
- 1 tablespoon salt
- ½ onion finely chopped (about ½ cup)
- 3 large carrots (chopped)
- 1 large potato (cut into 1" squares)
- 5 cups chicken broth
- 5 cups water
- 1 and ½ teaspoon dried oregano
- Juice from ½ large lemon (about 2 tbsp)
- 8 ounces dried spaghetti noodles (half a box)
- Fresh chopped cilantro for ganish (totally optional!)
Instructions
- In a large pot, add your chicken, onion, potato, carrots, tomato sauce, salt, and sazon packet, chicken broth, and water.
- Stir everything together, cover your pot, and bring to a heavy boil.
- After you get to a full boil, reduce the heat to medium low and simmer for 45 minutes (covered).
- After the 45 minutes, use tongs and remove the chicken from the pot. Throw away the skin (I can't think of any good use for it...sorry!) and using 2 forks, pull all the meat off of the bones and add the meat back to the pot.
- Squeeze in your lemon juice and add in the oregano.
- Break the spaghetti into small pieces and add to the pot.
- Bring everything back to a boil (medium-high heat) and cook for another 10 minutes or until the spaghetti is tender.
- Garnish with cilantro and serve with an extra lemon wedge for a little extra flavor...not that it needs any more!! 🙂
lisa | Garlic and Zest says
Tons of flavor in this soup - we have Sazon here in all the markets so I can make this soup verbatim - looks so good!
Coco and Ash says
Thank you!! I hope you try it! 🙂
swathi says
Weather is bitter cold in Houston, I need bowl of this soup and it has great flavors I can get sazon here in Fiesta store.
Coco and Ash says
Awesome!! I hope you try it!
Ruby says
Could you use bottled lemon juice?
Coco and Ash says
Absolutely!!
Amanda says
I adore Cuban food. This soup looks so warm, tasty and comforting. We have many good Cuban restaurants in and around Miami. But homemade is always best.
Coco and Ash says
I agree!! There's nothing like homemade 🙂
kaitie says
this is a great recipe! You totally had me hooked on cuban style... I was intrigued and this sounds absolutely delicious!
Coco and Ash says
Thank you Kaitie! I hope you get a chance to try it!
Allysa says
Making it right now it smells delicious
Coco and Ash says
Yay!! Let me know how you like it!!
Jen says
I know this is an older post but I made this today and it was amazing! I did add 4 cloves of crushed garlic and season the thighs with adobo. So good!
Coco and Ash says
Yay! I’m so glad you liked it!
Tracy says
Just got back from Cuba and was craving a good sopa - this hit the spot. Delicious. Made my own sazon blend, and used konjac noodles (I'm celiac). This will be a staple!
Coco and Ash says
Yay! I hope you had a wonderful trip and I'm glad I could help satisfy the craving!!
Clara says
The best chicken soup I’ve ever eaten.
Coco and Ash says
That makes me so happy to hear! Thank you!
Christina San Gabino says
This soup was delicious! It was so simple to make that I made it for my family on a weeknight. My kids are obsessed! I also have a Cuban "Abulea", so thanks for the taste of home!
Coco and Ash says
That's great to hear!! 🙂
Nicole says
I just made this soup for my family, and it was delicious and tasted like something my husband’s mother or abuela would make! My husband and I are first generation Cuban-Americans, and after moving far away from home, your blog has become one of my go-to resources for Cuban recipes. When we were back in Miami, I never had to bother cooking all these traditional and delicious Cuban recipes, because his mother or abuela were always making them 🙂 but now, many miles away, I am finding myself on your blog time and time again to learn how to whip up these recipes that fill us with the comforts of home. Thank you so much <3
Coco and Ash says
Thank you Nicole!! That makes me so happy to hear!!
Isis says
Oooo chile....gurl thank you so much for this recipe. It came out awesome! It taste just like this restaurant called Sophie's Cuban Cuisine in New York. The only thing I tweaked was omitting the spaghetti. I just added rice separately in a bowl with the soup on top and added sliced avocado. Cilantro definitely makes the dish pop and the lemon juice. Oh and I left the skin. I love me some chicken skin I think it's the best part lol.
Coco and Ash says
Sounds great! Thank you so much!
Natalie says
I made this recipe about 10+ times. A staple in my house. I would like to use the crockpot for this. Do you have any idea how long? Thnx
Coco and Ash says
Thanks Natalie!! I've never made it in the crock pot but I'm sure you could try it and experiment! Just make sure to add your noodles in at the end or they will be a soggy mess. I think low for 8 hours would be enough to cook the chicken but just make sure its cooked through before serving 🙂 Let me know how it goes!
Erica says
Made this today in the instapot and turned out great. I decided to only add one can of tomatoe sauce and and I added some cubed sweet potatoes. It tasted delicious.
Robyn says
I just made this with boneless skinless chicken breasts and shredded the chicken. I added a couple tbsp of butter to replace the fat from the chicken thighs. Yumm!!!
Camidona says
Has anyone froze this soup, minus the pasta? Its just me and hubby so the recipe makes way more than we can eat but I love the idea of freezing half for another day. Thanks.
Char Heckel says
Yes, you can freeze this soup. However, I make it w/o the noodles initially and divide soup into family portions, then freeze. Either make the noodles separately and add to the soup before serving or cook them in the soup after thawing the soup out. I found the noodles will absorb moisture from the soup and swell, leaving the soup thicker than normal if I freeze soup and noodles together. Plus, noodle free soup equals a bit more freezer space 😉
WONDERFUL recipe!
Coco and Ash says
Thank you!
Sherri says
I just came across your site today and I love it! I'm not Cuban but I grew up in Miami and have TONS of Cuban friends and folks we consider family. We moved to North Texas in 2018 and miss the S. Florida culture. Nothing better than a big bowl of Sopa de Pollo from La Carreta. I do make a lot of Cuban food at home because you can't get good Cuban food here at all! I have tons of authentic recipes but will certainly try this one.
Coco and Ash says
I hope you love it 🙂
Jrod says
I grew up eating this almost exact recipe! We didn't use cilantro but I think it's a great touch!
Rakel says
This soup is amazing, I´m so glad I made enough for tomorrow too, a keeper for sure, thank you so much for sharing x
Meaghan Z says
LOVE ! LOVE ! LOVE! this recipe. I grew up in Miami, and the Sazon takes me back. It adds such wonderful, wonderful flavor. Thank you for this amazing recipe.
Lizzy says
I haven't tried this yet, but plan to soon. Just thought I'd note that there is a good use of the cooked chicken skin if you have dogs. I chop it up and add some to my dogs' dry dog food. Not a lot because it's greasy, and I don't want them to get sick from it, but just a little each day until it's gone. They love it!