Chicken and Root Vegetable Soup (Sancocho)

  • Serves

    serves 6-8


This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 2 tbsp. canola oil
  • 3 cloves garlic, crushed
  • 1 large yellow onion, minced
  • 1 plum tomato, cored, seeded, and finely chopped
  • 10 cups chicken stock
  • 8 sprigs cilantro
  • 8 skinless chicken thighs
  • 8 oz. red potatoes, peeled and cut into 1″ chunks
  • 3 medium carrots, peeled and sliced crosswise
  • 1 large green plantain, peeled and cut into 1″ chunks
  • 2 oz. spaghetti, broken in half
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes. Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes. Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti. Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.