Sopa De Pollo Con Mofongo (Puerto Rican Chicken Soup)
Prep time
Cook time
Total time
Serves: 4 servings
For the Caldo De Pollo
  • 2 teaspoons olive oil
  • 2 tablespoons sofrito
  • ½ medium onion, diced
  • 1 medium carrot, diced
  • 1 medium potato, diced
  • 1 celery stalk, diced (optional)
  • 2 14 oz cans low sodium chicken broth
  • 2 cups water
  • 3-4 skinless chicken legs
  • 1 heaping cup fideo noodles (fine egg noddles)
  • 4 teaspoons powdered chicken bouillon
  • ¼ cup fresh cilantro, chopped
For the Mofongo
  • Canola oil, for frying
  • 2 green plantains
  • 2 slices cooked bacon, crumbled
  • Adobo seasoning
  • Garlic powder
For the Caldo De Pollo
  1. Heat a Dutch oven to medium heat, then add the olive oil.
  2. Add the sofrito, onions, carrots and celery and saute for 2-3 minutes.
  3. Add in the diced carrots and saute for another minute.
  4. Toss the chicken legs in.
  5. Add the chicken broth, water, and powdered chicken bouillon.
  6. Bring the mixture to a boil, then lower to a simmer and cook for 30 minutes, until the chicken is cooked through.
  7. Pull out the chicken legs once they're cooked, and pull the meat off the bones.
  8. Add the shredded chicken back into the soup and taste for seasoning.
  9. Add more chicken bouillon if needed.
  10. Then stir in the fideos and cook for another 4-5 minutes, until the noodles are tender.
For the Mofongo
  1. Peel the plantains and cut them into 2 inches pieces.
  2. Submerge the plantain pieces in salted water so they don't brown while your canola oil heats up. Heat the oil to 375 degrees F.
  3. Fry the plantains until they're golden brown and easily pierced with a knife, about 6-8 minutes.
  4. In a pilon, add a few of the plantain pieces.
  5. Sprinkle with adobo and garlic powder to taste, and add ½ of the bacon crumbles.
  6. Mash the plantains until they become a paste.
  7. If the mofono beings to dry out, add a tablespoon or so of the chicken soup broth, until the mixture is moist but not soupy.
  8. Add a few more plantain pieces and mash again.
  9. Taste for salt, if it needs more, add more adobo.
  10. Use a spoon to mix the mofongo, then scoop it out onto plate.
  11. Repeat with the remaining plantain and bacon until you use all of it up.
  12. Shape the mofongo into balls, about golf ball size.
  13. Serve the hot soup with a few mofongo balls, and a sprinkle of chopped cilantro.
Recipe by Delish D'Lites at