Delicious Dominican Cuisine

A Buen Tiempo... Buen Provecho! ;)

Dominican Style Chicken Soup/Sopa de Pollo Dominicana

There are a couple of ways that I go about making a hearty pot of chicken soup, but this is by far my favorite way!  The soup is very simple to make and it’s very delicious and filling.  It is also easy on the wallet since it calls for common ingredients that are usually very inexpensive to get.

This recipe will serve about 5 – 6 people with large hearty portions.  To make this recipe, you will need the following ingredients:

3 – 4 lbs of Chicken (skinless, bone-in, about 8 – 10 pieces)
2 tsp Ground Oregano
2 – 3 tsp Salt
1/2 tsp Ground Black Pepper
5 Cloves of Garlic
3 Aji Gustoso
2 Limes
2 tbsp Achiote Oil (Aceite de Bija, may subsitute with 1 tsp of ground achiote)
3 Celery Stalks
4 Carrots
4 Large Potatoes
1lb Cassava (Yucca)
1 Cup Fresh Cilantro
2 Cups Angel Hair Noodles (fideos)
4 Cups Chicken Stock (optional)
1/2 Cup Vinegar (optional)

I prefer to use skinless chicken to make the soup (unless I use the chicken wings, then I leave the skin on), about 8 – 10 pieces should be good.  I’m also partial to using thighs and drumsticks, but you can use any part you want (or you can just cut up a whole chicken and use that as well),

To clean the chicken, rinse it, then add some water and about 1/2 cup of vinegar (you may use limes instead of vinegar),

Let it soak for a couple of minutes, then rinse with fresh water and drain the chicken,

After the chicken is clean, put in a container to begin to season.  Add about 2 tsp of salt, it might sound like alot of salt, but remember this is to make a good sized pot of soup,

Then add about 1/2 tsp of Black Pepper,

Then add 2 tsp of ground oregano,

Then add the mashed or chopped garlic (I like to mash it in a pilon),

Add 2 tbsps of Achiote oil, (you may substitute and add 1 tsp of ground achiote (bija) if you prefer),

Then take the aji gustoso, (they can be found in most Spanish grocery stores and some supermarkets),

Remove the seeds and finely chop them, then add them to the chicken,

Then add the juice of 2 limes,

Mix well to incorporate all of the ingredients and thoroughly coat the chicken,

Let it marinate for atleast an hour, overnight is preferable so that the chicken can absorb the flavors of the marinade.

To begin cooking the soup, take a large pot and add about 2 tbsp of oil (may use vegetable or olive oil), put it on high.  Let the oil get really hot, then add the chicken pieces one by one (without the liquid marinade, set that aside),

I like to use tongs to avoid getting splattered with hot oil.  After adding all of the chicken pieces, let the chicken cook for about 10 minutes, While the chicken is cooking, take a separate pot (about 3q sized one is good), fill it with water and put it on high heat.  This will be to add to the chicken later on when it comes time to make the soup,

After about 10 minutes, flip the chicken pieces over to the other side,

At this point, I like to “half cover” the pot so the chicken cooks in its juices, (you’ll notice the smaller pot with the water getting nice and hot in the background), while the chicken is cooking, remember to just lightly stir it occasionally so that it doesn’t stick,

While the chicken is cooking, prepare the vegetables.  Cut the celery into bite sized pieces,

Then peel the carrots and cut them into bite sized pieces as well,

Set the vegetables aside until they are ready to be added to the chicken.

The chicken will cook for about 25- 30 minutes from initially adding it to the pot.  It will release some juices that will reduce down, when you see the chicken is “frying” in the oil like it is in the photo below,

Let the chicken fry in the oil for a few minutes, it will start to get golden brown and develop more flavor,

Now take the reserved marinade and add it to the pot,

Then add the celery and carrots, very gently stir (I suggest you use a spatula) so the chicken doesn’t break apart,

Let the vegetables cook with the chicken for a few minutes (about 5), then add the hot water (about 2.5 – 3 quarts).  Adding the water hot will make the soup be ready sooner since it will come up to a boil within minutes,

While the chicken is coming up to a boil, peel the potatoes and cut them into bite sized pieces,

Then peel the cassava (yucca) and cut into bite sized pieces, remember to remove the root,

Set aside the potatoes and cassava, when the soup is boiling give it a quick taste test and add a little more salt if you feel it’s necessary,

Then add the cubed potatoes and cassava to the pot,

Then take about 1 cup of fresh cilantro (I highly recommend you use fresh instead of dried cilantro), to add to the pot, if you have kitchen twine or a rubber band, tie it together to keep the cilantro in one bunch,

That way you can pull it out when the soup is done,

Then add some angel hair noodles (fideos), you can add as much or as little as you like.  I usually add about 4 rolls of noodles, which is about 2 cups,

If you notice the soup is getting very thick, add some chicken stock or if you have chicken bouillon, dissolve one into the soup and add a few cups of water to thin it out,

Let the soup boil away and cook for about 15 minutes until the potatoes, cassava (yucca) and noodles are fork tender.  While the soup is boiling, I like to scoop out the grease that accumulates on the top of the soup with a wide spoon,

Doing this is optional, but I really recommend you do it so that the soup is lighter and not greasy when you serve it.  See how much grease I pulled out (and this was using a small amount of oil and skinless chicken),

After the soup has been boiling away for about 15 – 20 minutes, the potatoes and cassava (yucca) should be fully cooked, yet not falling apart.  Turn the heat off and keep it covered until serving time.

I recommend you serve it with some lime wedges and a side of fluffy white rice, yum! 🙂

Buen Provecho! 😉


31 ResponsesLeave one →

  1. Tania

     /  March 14, 2012

    My husband was a little sick and I wanted to make the sopa de fideo that my mom used to make for me…hopefully he loves it and feels warm inside. It’s cooking as I type. Thanks for the recipe.

  2. Paola

     /  May 22, 2012

    I made this last night. It was delicious! Thanks!

  3. isa

     /  June 6, 2012

    garcia amiga voy a cocinar esta sopa. tengo mi estogamo medio delicado . Garcia

  4. Oh My gosh this recipe looks so good!!! I’m Dominican and I know my way around the kitchen very well (if i do say so myself. lol), but I came online looking for a way to ensure I ended up with a good Sopa. I am really impressed with the way you layed out all of the steps. I really appreciated the pictures. I will definitely continue using your site and your recipes. Thank you so much!!

    • Janet O.

       /  October 13, 2012

      Thank you so much for the lovely compliment. I hope the recipe was as tasty as the pics looks! 🙂

      • Looks so good. Your pictures and blog make me just smile and it has been much nedeed lately. I just wish that it would get a bit cooler so I could enjoy a soup….please!!! My fridge is up and running so I am back to baking mode. Ready to make my baby boy’s first birthday cupcake!! I love the fall…. oh and your blog 🙂

      • patty

         /  April 3, 2013

        hi,i have been looking for a recipe like this,this looks so great,i cant wait to make it,yum yum nom nom nom lolz also,i always make spanish rice,but right before i stir everything up when all the ingredients are added,i taste it first,i love that flavor,is there a recipe on here to make chicken soup with thaT FLAVOR,I BET IT WOULD BE SO YUMMY …THANK YOU

    • just made your soup last night- it was lovely. takhns so much for the recipe, it was just the thing on a cold night. returning from a long business trip to a mostly empty refrigerator (save a lucky butternut squash) almost kept me out of the kitchen but this was easy and quick to pull together with few ingredients. i added a shallot and some cloves of garlic. the leftovers today were even better!

  5. This is the best soup ever! My family love it! Yum………..!

  6. Elle

     /  October 1, 2012

    The recipe started ou great until….those darn habernaros!! 3 REALLY?? The sopa smell delicious but hot as hell… Have to start the sopa all over again.

    PS… had a coughing fit while cleaning the habernaros and reach for a paper towel to blow my noise and somehow my face was on FIRE!!! My skin was slowly burning and hands on fire for days.

    Please BEWARE ….adjust the recipe

    • Janet O.

       /  October 13, 2012

      Oh you used the hot ones, the ones I use are the the ones that are on the sweeter side (there are 2 types). So sorry it ruined your recipe! 🙁 In the future if you work with an aji gustoso that makes your skin itch from the heat, be careful using it because they are very hot!

  7. Katherine

     /  October 25, 2012

    Aren’t the Aji Gustosos a different pepper than a habanero Chili pepper? My in-laws are Dominican, and they all taught me to use the Aji Gustosos in Sofrito and other dishes. They are not spicy, but a Habanero Pepper is. Maybe the translation to English as Habanero Pepper is not correct? Just wanted to mention this.
    Thank you for your recipes!

    • Janet O.

       /  March 28, 2013

      Sorry for the misunderstanding, I was going by the name the local supermarket calls it and it’s not the correct term. Going forward I will just call them aji gustoso because I don’t know what the proper English name is for them.

  8. Elena

     /  October 29, 2012

    The recapie looks great but Habanero peppers are NOT aji gustosos!!! 2 different type of peppers they physically look alike but no the same hunny. Habaneros will have your mouth birning and if you put 5 of them you wont be able to eat that sopa.

    • Janet O.

       /  March 28, 2013

      Yes I have to change that because I’ve been reprimanded by several people. Unfortunately, my local supermarket calls the aji gustosos habaneros, hence the reason I called them that too. But going forward am I just going to call them by their Spanish name to avoid confusion lol!

  9. Yaritza

     /  November 18, 2012

    Made this soup today for my mother who is sick and she love it! Thanks for the recipe! I would definitely make this again and recommend it to my friends.

  10. Belle from South Florida

     /  December 22, 2012

    wow! The absolute best recipe and picture presentation I have found on the internet so far! Quicker than waiting to download videos! I echo the comment of someone above who said they came online looking for a good “sopa” recipe. I did not want just any soup. I wanted a “dominican” soup! I am not good in the kitchen at all, and I do need step by step and measurements. THANK YOU. THANK YOU. THANK YOU. I’m recuping from surgery. I can stand now a bit more, so I am going to do this one myself. God bless you for providing this information. I will browse other sections of this site now. Que viva nuestra Republica Dominicana!

    • Janet O.

       /  March 28, 2013

      I hope the recipe worked out well for you and that you are fully recovered from your surgery. 🙂

  11. alejandro

     /  March 24, 2013

    im a guy and like to make soups in rainy day i think i gonna try you recipe thank you.

  12. Lou

     /  March 25, 2013

    Janet thank you so much for the easy steps. I am a young Dominican father of 3 who loves Dominican dishes but really not great in the kitchen, but with your facil to follow pics and steps my half European children get the opportunity to taste my moms wonderful meals
    (she lives in DR) through your impressive recetas.

    P.s. my wife and kids love your Sancocho recipe on rainy days.
    You are much appreciated.

    • Janet O.

       /  March 28, 2013

      Thank you very much for the wonderful compliments. It makes me so happy to know that people from all over the world are getting good use out of my blog. 🙂
      – Janet

  13. Nancy

     /  April 12, 2013

    Absolutely delicious!!! Your pictures are very helpful as well. My husband has had a nasty cold and this soup is like the elixir of life. Keep doing what you do.

    • Janet O.

       /  April 16, 2013

      I am glad you enjoyed it! I really love it because it’s light and I agree, it is an elixir of life on those sickly days! 🙂
      – Janet

  14. Diego

     /  May 11, 2013

    This looks like its going to be really good. I’m going to of course have to add sazon y adobo, and a table spoon each of sofrito y recaito. Will make this today. One question, can yucca be used the same as potatoes, in terms of cooking times?

    • Janet O.

       /  May 13, 2013

      You can add the yucca at the same time as the potato if the pieces are the same sizes.
      – Janet

  15. shatara williams

     /  June 7, 2013

    I have all the ingredients to make this tonight..Hoping it turns out..!

  16. raymond

     /  June 7, 2013

    I may not be Dominican, however I really like how your recipe was organized and presented. Thank You ..


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