Recipe

Potaje de la Reina: Creamy Chicken and Vegetable Soup

Name: Potaje de la Reina: Creamy Chicken and Vegetable Soup
Prep time: 15 min
Cook time: 55 min
Total time: 80 min
Ingredients: 300 g cooked chicken, skinless and boneless; 1 medium onion (about 150 g); 1 medium carrot (about 100 g); ½ bell pepper (about 75 g); 1 clove of garlic; 1 small ripe tomato (about 100 g); 1 tablespoon (15 ml) olive oil; 1 liter mild chicken broth; 200 ml milk; 60 g soft bread interior (without crust); Salt to taste; White or black pepper, ground to taste; 2 tablespoons chopped fresh parsley; 2–4 tablespoons (30–60 ml) heavy cream (optional); 4 slices of toasted bread (optional)

Fine creamy chicken and vegetable soup thickened with bread and milk, inspired by the Potaje de la Reina or Royal Soup from Cocina al minuto (1956).

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation15 min
Cooking55 min
Total time1 h 20 min
Servings4 servings
DifficultyEasy

Potaje de la Reina, also called Royal Soup, is documented in Cocina al minuto (1956) by Nitza Villapol and Martha Martínez. In this historical preparation, the word potaje does not refer to a bean or chickpea stew. Here it names a creamy chicken soup, smooth and elegant, served as a first course at a well-cared-for table.

Our version is an adaptation by Cocina Cubana. We simplify the thickening and use only soft bread interior soaked in milk. We also start with already cooked chicken, so it is an excellent way to use up leftover Sunday chicken. The result is a fine, smooth cream, eaten with a spoon and comforting any day.

Method

Chop the onion, bell pepper, and garlic. Cut the carrot into small cubes. Peel the tomato, remove the seeds, and chop it. Shred the chicken with your fingers or two forks and set aside about 40 g in a bowl to garnish at the end.
Crumble the soft bread interior into a bowl and cover it with the 200 ml of milk. Let soak while you cook the vegetables, for at least 10 minutes, until completely soft.
Heat the oil in a 3 to 4 liter pot over medium-low heat. Add the onion, carrot, and bell pepper with a pinch of salt. Sauté for 8–10 minutes, stirring, until the onion is translucent and soft. Do not let it brown, so the cream remains clear. Add the garlic and cook for 1 more minute, until fragrant.
Image generated with AI.CiberCuba
Add the tomato and cook for 4–5 minutes, stirring, until it breaks down and the pieces are almost indistinguishable.
Pour in 900 ml of broth, increase the heat, and bring to a boil. Reduce to low heat, cover the pot leaving a small gap, and cook for 20–25 minutes. It will be ready when the carrot crushes easily against the side of the pot with a spoon.
Image generated with AI.CiberCuba
Add the shredded chicken and the soft bread interior with all the soaking milk. Heat over low heat for 5 minutes, stirring, without letting it boil vigorously.
Image generated with AI.CiberCuba
Turn off the heat and let cool for 5 minutes. Blend with caution. With an immersion blender: remove the pot from the heat, submerge the head before turning it on, and keep it always below the surface. With a countertop blender: work in batches and fill the jar no more than halfway. Remove the center cap of the lid, cover the hole with a folded cloth, and start at low speed. Blend for 1–2 minutes, until the cream is fine and lump-free.
Image generated with AI.CiberCuba
Return the pot to low heat. If the cream is too thick, add reserved broth in 50 ml increments, stirring. It should coat the back of the spoon and fall like a soft ribbon, never like a paste. Taste and adjust salt and pepper. If desired, add the heavy cream. Heat gently for 3–5 minutes, until it steams well and barely bubbles at the edges, about 74 °C (165 °F).
Image generated with AI.CiberCuba
Serve immediately in warm deep bowls. Top each bowl with a little of the reserved chicken and chopped parsley. Accompany, if desired, with toasted bread.

Tips and variations

Documentary source: this adaptation is based on the Potaje de la Reina or Royal Soup recorded in Cocina al minuto (1956) by Nitza Villapol and Martha Martínez. The changes in this version are ours: thickening only with bread, using already cooked chicken, and complete blending.

With roasted chicken: serve if it was well preserved. It should have been refrigerated within 2 hours after cooking and kept in the fridge for a maximum of 3 days. Remove all skin and bones. Note that the cream will have a more toasted flavor and a slightly darker color. The times in this recipe are only for already cooked chicken. If you want to start with raw chicken, cook it completely beforehand, separately, and then follow this recipe exactly as written.

About the bread: the ideal is white bread from the previous day, without crust. Sandwich bread also works, but it usually thickens somewhat differently. Therefore, it is advisable to adjust with reserved broth. We have not tested this recipe with gluten-free bread or plant-based drinks instead of milk. If you use them, the flavor and texture may change, so do not consider them guaranteed equivalents.

Thicker or lighter: do not add flour or potato to thicken. If you want more body, let it reduce for a few minutes over low heat. If you want it lighter, add hot broth in 50 ml increments.

Storage: cool quickly and store in an airtight container in the fridge for up to 2 days. It thickens considerably when cooled. To reheat, place over low heat with a splash of broth and stir until it steams well, about 74 °C (165 °F). If you freeze it, it may separate slightly upon thawing. Blending it again usually restores the texture.