Colombian Chicken and Vegetable Soup

Colombian Chicken and Vegetable Soup
Colombian Chicken and Vegetable Soup

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Prep time


Total time

1h 30m




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La Cocina Goya

Sancocho de Gallina

This authentic chicken and vegetable soup (sancocho de gallina) is Colombian comfort food at its best! In this traditional recipe, GOYA® Sofrito - a flavorful cooking base made from tomatoes, peppers, onions, garlic and cilantro - is combined with veggies, potatoes, chicken and Latin spices to create a pot filled with deeply-seasoned broth, moist chicken pieces and tender, flavorful vegetables. Try it and you’ll quickly learn why this hearty, satisfying soup is one of Colombia’s national treasures. 

  • Ingredients
  • Directions

For the Soup:


whole chicken (about 4 lbs.), cut into 8 pieces


large onion, chopped 


sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro, for garnish


medium red potatoes, peeled and cut into 2” pieces

For the Hot Pepper Salsa (Ají Pique):


habanero pepper, seeded and finely chopped


small tomato, finely chopped

¼ cup

finely chopped scallions

Salt and pepper, to taste


Kitchen View

Step 1

Season chicken with Adobo and set aside. In large, heavy-bottomed pot, combine 10 cups water, chicken bouillon, Sazón, garlic, onion, sofrito, and 8 sprigs cilantro. Set pot over medium-high heat; bring water to boil. Reduce heat to low and simmer for 10 minutes.

Step 2

Remove and discard cilantro sprigs. Add chicken thighs, legs and wings to pot; gently simmer (without boiling) 15 minutes. Add chicken breasts and continue to simmer until chicken is cooked through (juices run clear and instant read thermometer registers 165°F when inserted into thickest part of chicken without touching bone), about 10 minutes more. Skim off and discard any fat or foam that rises to surface.

Step 3

Add potatoes and Colombian stew mix to pot with chicken; simmer until vegetables are completely tender, about 15 minutes. Taste soup and season with salt and pepper, if desired.

Step 4

Meanwhile, in small bowl add ½ cup water, habanero, tomato, scallions, Adobo, lemon juice and corn oil. Stir salsa until well combined; season to taste with salt and pepper.

Step 5

To serve, ladle the soup into large bowls, garnish with chopped cilantro and serve with hot sauce on the side.

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