Sopa de Patacones con Caldo de Pollo
A hearty Puerto Rican soup featuring fried green plantain slices in a rich chicken broth with vegetables. This puerto rican-inspired soups ready in about 50 minutes pairs medium green plantains, chicken stock, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium green plantains
- 4 cups chicken stock
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 6 oz, diced chicken breast
- 2 cloves, minced garlic
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1 bay leaf
- 1/2 tsp salt
Instructions
- Step 1: Peel and slice plantains into 1/2-inch thick rounds. Heat 1/2 inch of olive oil in a skillet over medium heat until shimmering. Fry plantains in batches for 3 minutes per side until golden brown, then drain on paper towels.
- Step 2: In a pot, heat remaining 1/2 tbsp olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Add diced chicken breast, carrots, and celery. Cook for 5 minutes until chicken is no longer pink, stirring occasionally.
- Step 4: Pour in chicken stock, add cumin, bay leaf, and 1/2 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.
- Step 5: Add fried plantain slices to the pot and simmer for 5 more minutes to allow flavors to meld. Remove bay leaf before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sopa de Patacones con Caldo de Pollo take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sopa de Patacones con Caldo de Pollo?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium green plantains from drying out.
Can I substitute ingredients in Sopa de Patacones con Caldo de Pollo?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sopa de Patacones con Caldo de Pollo for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sopa de Patacones con Caldo de Pollo?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
