Colombian Sancocho de Gallina Chicken Soup

This Colombian Sancocho de Gallina Chicken Soup is pure comfort in a bowl. It is the kind of meal that feels warm, filling, and deeply satisfying from the first spoonful to the last. I love it for family dinners because it brings everyone to the table, and it has that old-fashioned, homemade feel that never goes out of style.

What makes this Colombian sancocho so special is the mix of simple ingredients that work together so well. The broth starts with 12 to 14 cups water, 1 hen or large chicken, 2 whole scallions, 1/2 white onion, and 2 sprigs cilantro. Then the sofrito adds rich flavor with 1/4 cup olive oil, 1 bunch scallions, 1 tomato, 1/2 onion, 4 cloves garlic, 1/4 cup cilantro, ground cumin, salt, black pepper, and saffron. After that, the soup gets its hearty texture from green plantains, yuca, red potatoes, corn, more cilantro, and chicken-flavored bouillon cubes. Finally, avocado slices on top bring a soft, creamy finish. The flavor is savory, earthy, a little sweet, and bright with herbs.

The method is simple too. First, you simmer the chicken with the aromatics to make a rich stock. Meanwhile, you cook the sofrito until soft and fragrant. Next, you add the plantains, yuca, potatoes, and corn to the broth, then stir in the chicken and sofrito near the end. It is not a hard recipe, but it does reward patience, because each step builds a deeper taste. With 30 minutes of prep, 1 hour of cooking, and 8 servings, it is a smart choice for a full family pot.

This soup is especially great on chilly nights, busy weekends, or any day when you want something hearty without a lot of fuss. It also works well for potlucks, Sunday lunches, and casual gatherings because it feeds a crowd and tastes even better as it sits.

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Why You’ll Love This Colombian Sancocho de Gallina Chicken Soup

• It is comfort food at its best, with tender chicken and soft vegetables in a rich broth.
• It uses simple, familiar ingredients, so it is easy to shop for.
• It makes a full family meal in one pot, which saves time and cleanup.
• The soup has layers of flavor from the broth, sofrito, herbs, and saffron.
• It reheats well, so leftovers taste great the next day.

Chicken Tips

For Colombian sancocho de gallina, the best choice is a hen or large chicken with good flavor. A hen gives you a deeper, richer broth, while a regular chicken cooks a little faster and still tastes wonderful. If you can, choose bone-in pieces, because the bones help build body in the soup. Also, try not to use only boneless breast meat. It can work, but the broth will be lighter and less traditional. If your bird is large, cut it into 10 to 12 pieces so it cooks evenly and stays easy to serve.

Options for Substitutions

• Use chicken thighs and drumsticks if you do not have a whole hen or chicken.
• Swap green plantains with extra potatoes if plantains are hard to find, though the soup will be less traditional.
• Use sweet corn kernels or frozen corn if fresh ears are not available.
• Replace yuca with more potatoes or parsnips for a similar soft texture.
• Use vegetable broth instead of water and bouillon if you want a deeper base without extra bouillon cubes.
• Swap cilantro with a smaller amount of parsley if you need a milder herb flavor, although the taste will change a bit.

Watch Out for These Mistakes

One common mistake is overcooking the chicken at the beginning. If you boil it too hard for too long, the meat can turn dry and the broth can become cloudy. Instead, bring it to a boil, then lower the heat and let it simmer gently until the chicken is tender.

Another easy mistake is cooking the sofrito too fast. The scallions, tomato, onion, garlic, cilantro, cumin, and saffron should soften slowly. If the heat is too high, the garlic can burn and turn bitter. So, keep the flame at medium-low and give it time to become soft and paste-like.

You also want to watch the vegetables. The plantains, yuca, and potatoes should be tender, not mushy. Therefore, add them in the order given and test them with a fork. If they cook too long, the soup will lose its nice texture.

Finally, do not forget to taste before serving. The bouillon cubes add salt, but depending on your chicken and stock, you may still need a little more salt and pepper. So, season at the end, then adjust slowly.

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What to Serve With Colombian Sancocho de Gallina Chicken Soup?

This Colombian sancocho de gallina is filling on its own, but it pairs well with white rice, arepas, tostones, or a simple green salad. If you want a fuller spread, add some lime wedges and extra avocado on the side. That way, everyone can brighten the soup to their taste and build a meal that feels complete.

Storage Instructions

Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes and yuca will soften more as they sit, but the flavor stays very good.

Freeze: You can freeze the soup for up to 2 months. For best results, freeze it without the avocado. If possible, keep the rice separate too.

Reheat: On the stovetop, warm the soup over medium-low heat until hot, stirring now and then. In the microwave, heat it in a covered bowl in short intervals, stirring between each one so it warms evenly.

Recipe Info

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: 1 hour 30 minutes
Level of Difficulty: Easy
Servings: 8 servings

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 4,000 to 4,400 total, or about 500 to 550 per serving
Protein: about 300 to 340 g total
Fat: about 120 to 150 g total
Carbohydrates: about 280 to 340 g total

Ingredients

• FOR THE BROTH:

  • 12 to 14 cups water
  • 1 hen or large chicken (about 4 lb), cut into 10 to 12 pieces
  • 2 whole scallions
  • 1/2 white onion
  • 2 sprigs cilantro

• FOR THE SOFRITO:

  • 1/4 cup olive oil
  • 1 bunch scallions (about 8), chopped
  • 1 tomato, finely chopped
  • 1/2 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1/4 cup finely chopped cilantro
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 5 strands saffron

• FOR THE SOUP:

  • 2 green plantains, broken into pieces
  • 2 yuca (cassava) roots, peeled and cut into 2-inch pieces
  • 4 red potatoes, cut into 2-inch pieces
  • 2 ears corn, kernels removed (optional)
  • 1/4 cup chopped cilantro leaves, plus more for garnish
  • 3 chicken-flavored bouillon cubes
  • Salt and freshly ground black pepper, to taste

• FOR SERVING:

  • Avocado slices

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Step-by-Step Instructions

Step 1: Simmer the Chicken Broth

Put the chicken, whole scallions, onion half, cilantro sprigs, and water in a large pot. Bring it to a boil over high heat, and then lower the heat and simmer until the chicken is tender. This usually takes 20 to 25 minutes for a regular chicken or about 45 minutes for a hen. After that, lift out the chicken and set it aside. Discard the scallions, onion, and cilantro, and keep the stock.

Step 2: Build the Sofrito

While the chicken cooks, heat the olive oil in a heavy skillet over medium-low heat. Add the chopped scallions, tomato, onion, garlic, cilantro, cumin, salt, and pepper. Cook for about 10 minutes, stirring now and then, until the mixture is very soft and paste-like. Then crumble the saffron into the pan during the last minute. Add the cooked chicken pieces and cook for 5 more minutes, stirring gently.

Step 3: Start the Vegetables

Bring the stock to a simmer. Then add the plantains and cook for 10 minutes. This first step helps them soften without falling apart too soon, so the soup keeps a good texture.

Step 4: Add the Rest of the Soup Ingredients

Next, add the yuca, potatoes, corn if you are using it, the 1/4 cup cilantro, and the bouillon cubes. Simmer for about 10 minutes more, or until the vegetables are tender when pierced with a fork. At this stage, the soup starts to look hearty and full.

Step 5: Finish the Soup

Stir the sofrito and chicken into the pot. Let everything simmer for 5 minutes so the flavors blend well. Then remove the pot from the heat and season with salt and black pepper to taste.

Step 6: Serve and Garnish

Ladle the Colombian sancocho de gallina into large bowls. Top each bowl with chopped cilantro and add avocado slices on the side or on top. If you like, serve it with rice for an even more filling meal.

Conclusion

This Colombian Sancocho de Gallina Chicken Soup is hearty, flavorful, and perfect when you want a comforting meal that feeds a crowd. With tender chicken, soft root vegetables, plantains, corn, and a rich herb-packed broth, it brings together everything people love about homestyle cooking. Best of all, it is easy to make and even easier to enjoy.

If you try this recipe, I would love to hear how it turned out for you. Share your thoughts, leave a comment, or save this post for your next cozy family meal. And if you like this one, explore more comforting soup recipes for your table.

Colombian Sancocho de Gallina Chicken Soup

• Author: evelyn
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Simmering
• Cuisine: Colombian
• Diet: Non-Vegetarian

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Description

This Colombian Sancocho de Gallina Chicken Soup is pure comfort food, filled with tender chicken and root vegetables in a savory broth.

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Ingredients

Scale 1x2x3x

• 12 to 14 cups water
• 1 hen or large chicken (about 4 lb), cut into 10 to 12 pieces
• 2 whole scallions
• 1/2 white onion
• 2 sprigs cilantro
• 1/4 cup olive oil
• 1 bunch scallions (about 8), chopped
• 1 tomato, finely chopped
• 1/2 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup finely chopped cilantro
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 5 strands saffron
• 2 green plantains, broken into pieces
• 2 yuca (cassava) roots, peeled and cut into 2-inch pieces
• 4 red potatoes, cut into 2-inch pieces
• 2 ears corn, kernels removed (optional)
• 1/4 cup chopped cilantro leaves, plus more for garnish
• 3 chicken-flavored bouillon cubes
• Salt and freshly ground black pepper, to taste
• Avocado slices, for serving

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Instructions

1. Put the chicken, whole scallions, onion half, cilantro sprigs, and water in a large pot. Bring it to a boil over high heat, then lower the heat and simmer until the chicken is tender.
2. While the chicken cooks, heat the olive oil in a heavy skillet over medium-low heat. Add the chopped scallions, tomato, onion, garlic, cilantro, cumin, salt, and pepper. Cook for about 10 minutes until soft and paste-like. Add saffron during the last minute and stir in the cooked chicken.
3. Bring the stock to a simmer and add the plantains, cooking for 10 minutes.
4. Add the yuca, potatoes, corn (if using), the 1/4 cup cilantro, and the bouillon cubes. Simmer for about 10 minutes or until tender.
5. Stir in the sofrito and chicken. Let it simmer for 5 minutes to blend flavors. Remove from heat and season to taste.
6. Ladle into bowls and garnish with chopped cilantro and avocado slices.

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Notes

This soup is great for potlucks and casual gatherings. It reheats well and tastes better with time.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 7g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg