Venezuelan Sopa de Pasta with Chicken and Vegetables

Name: Venezuelan Sopa de Pasta with Chicken and Vegetables
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 2 tbsp (30 ml) olive oil; 1 medium (about 5 oz) (150 g) yellow onion, peeled and chopped into ¼-inch dice; 3 cloves (9 g) fresh garlic, minced; 8 cups (1920 ml) low-sodium chicken broth; 1½ lbs (2 large breasts) (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces; 1 lb (450 g) ocumo (malanga), fresh, peeled and cut into ½-inch cubes (keep in cold water after peeling to prevent browning); 2 medium (about 8 oz) (225 g) fresh carrots, peeled and cut into ¼-inch dice; 1 cup (about 3.5 oz) (100 g) ditalini or other short pasta shape; ¼ cup (packed) (10 g) fresh cilantro, finely chopped (tender leaves and thin stems); to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A warming, nourishing Venezuelan chicken and pasta soup enriched with ocumo (malanga), carrots, and fresh cilantro. This humble one-pot meal is comfort food at its finest—tender pieces of chicken, creamy starchy ocumo, and silky short pasta in a light, flavorful broth that comes together in under an hour.

Prep: 15 min
Cook: 48 min
Total: 1 hr 3 min
Makes: Serves 6 (about 8 cups total)

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Ingredients

6 servings

2 tbsp (30 ml) olive oil
1 medium (about 5 oz) (150 g) yellow onion, peeled and chopped into ¼-inch dice
3 cloves (9 g) fresh garlic, minced
8 cups (1920 ml) low-sodium chicken broth
1½ lbs (2 large breasts) (680 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb (450 g) ocumo (malanga), fresh, peeled and cut into ½-inch cubes (keep in cold water after peeling to prevent browning)
2 medium (about 8 oz) (225 g) fresh carrots, peeled and cut into ¼-inch dice
1 cup (about 3.5 oz) (100 g) ditalini or other short pasta shape
¼ cup (packed) (10 g) fresh cilantro, finely chopped (tender leaves and thin stems)
to taste kosher salt
to taste freshly ground black pepper

Equipment (5)

Large pot (6–8 quart capacity)
Cutting board and sharp knife
Wooden spoon for stirring
Measuring cups and spoons
Instant-read thermometer (optional but helpful)

Steps

Before you start

Read through the recipe—soup takes about an hour from start to table
Prep all vegetables and chicken before turning on the heat; the recipe comes together quickly once cooking begins
Peel ocumo just before use or keep peeled pieces in cold water—it discolors rapidly once exposed to air
Use low-sodium chicken broth so you can control the final seasoning

1
Prepare the Ingredients
- Peel and finely chop the yellow onion.
- Mince the garlic.
- Peel the ocumo and cut it into ½-inch cubes, placing the pieces immediately into a bowl of cold water to prevent browning—ocumo oxidizes quickly once exposed to air.
- Peel the carrots and cut them into ¼-inch dice.
- Cut the chicken breasts into 1-inch pieces.
- Finely chop the cilantro, using tender leaves and thin stems.
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Tip: Prep everything before you turn on the heat—this soup comes together quickly once cooking begins.
2
Sauté the Aromatics
- Heat the olive oil in a large pot (6–8 quart) over medium heat.
- Once shimmering, add the chopped onion and cook, stirring occasionally, for 3–4 minutes until the onion is soft and translucent.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is soft and translucent; garlic smells fragrant
Tip: Don't let the garlic brown—add the broth immediately after the garlic becomes fragrant.
3
Add Broth and Chicken
- Pour in all 8 cups of chicken broth and bring to a boil over high heat.
- Once boiling, carefully add the chicken pieces, stirring to separate them.
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Ready when: Broth reaches a rolling boil
4
Simmer the ChickenOven 165°F / 75°C
- Reduce the heat to medium-low and simmer uncovered for 10–12 minutes.
- The chicken is fully cooked when a piece cut in half shows no pink in the center.
- An instant-read thermometer should read 165°F (74°C) when inserted into the thickest part.
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Ready when: Chicken is opaque throughout with no pink; internal temperature reaches 165°F (74°C)
Tip: Skim off any foam that rises to the surface during the first minute of simmering for a clearer broth.
5
Add Vegetables
- Drain the ocumo from its cold water.
- Stir the drained ocumo and diced carrots into the pot.
6
Simmer Vegetables
- Maintain medium heat and simmer for 12–15 minutes, stirring occasionally, until both the ocumo and carrots are fork-tender but still holding their shape.
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Ready when: Ocumo and carrots are fork-tender and easily pierced
Tip: Ocumo becomes creamy as it cooks and will slightly thicken the broth—this is normal and adds richness.
7
Add the Pasta
- Stir in the dry ditalini (or other short pasta) and bring the soup back to a gentle boil over medium heat, stirring often to prevent the pasta from sinking and sticking to the bottom.
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Ready when: Pasta is visible in the broth and soup is gently boiling
8
Cook the Pasta
- Reduce heat to medium and simmer for 9–11 minutes, stirring every 2–3 minutes, until the pasta is tender but still has a slight bite (al dente).
- Test a piece between your teeth—it should feel done but not mushy.
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Ready when: Pasta is tender with slight resistance when chewed; no crunch
Tip: Stir the pasta frequently to keep it from clumping and sinking to the bottom.
9
Finish with Cilantro and Season
- Remove from heat and stir in the chopped cilantro.
- Taste the soup and season with kosher salt and freshly ground black pepper as needed.
- Remember that if you used salted broth, you may need less added salt.
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Tip: Cilantro is best added at the end to preserve its bright, fresh flavor.

Good to know

Tips

Ocumo (also called malanga or taro root in some regions) is a starchy tuber common in Caribbean and Latin American cooking. Look for it in Latin markets or specialty produce sections. If you can't find fresh ocumo, frozen peeled ocumo is sometimes available—no need to thaw, just add directly to the pot.
This soup is best served hot, in a bowl, with warm crusty bread on the side. In Venezuela, it's often finished with a squeeze of fresh lime juice and an extra sprinkle of cilantro—try it!
The pasta will continue to absorb broth as the soup sits, making it thicker over time. This is normal and considered an advantage—the starch enriches the broth. If you prefer a thinner consistency when reheating, add more water or broth.
For a deeper, richer soup with more savory depth, you can brown the chicken pieces in the oil for 2–3 minutes (in batches so they're not crowded) before adding the broth. This extra step is optional but rewarding.

Make ahead

The soup can be made up to 3 days ahead. Cool completely, cover, and refrigerate. Reheat gently over medium heat, adding a splash of water or broth if the soup has thickened. Note: the pasta will continue to absorb broth as it sits, making the soup thicker—this is normal and desirable. Do not freeze with pasta; instead, cool and freeze the broth and vegetables separately, and add fresh cooked pasta when reheating.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months (without pasta). Reheat over medium heat on the stovetop, adding water or broth to reach desired consistency, or in the microwave in 2-minute intervals, stirring between bursts. If reheating from frozen, thaw overnight in the refrigerator first, then reheat gently.

Substitutions

ocumo (malanga), fresh → Peeled and cubed yuca (cassava root). Yuca has a similar starchy texture and creamy quality. Use the same amount and cook for the same time.
ocumo (malanga), fresh → Peeled and cubed potatoes (Yukon gold or waxy varieties). Potatoes cook slightly faster—reduce vegetable simmering time to 8–10 minutes. They'll be slightly less starchy than ocumo.
fresh cilantro → Fresh flat-leaf parsley. Parsley is milder but adds a fresh herbal note. Use the same amount.
boneless, skinless chicken breasts → Boneless, skinless chicken thighs, cut into 1-inch pieces. Thighs are fattier and remain more tender during simmering. Use the same quantity and cooking time.