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Chicken & Potato Soup Cuban Style

Some of the most comforting meals to me involve soup, chicken, and potatoes. The flavors of my grandmothers chicken soup are seriously the best. She makes this warming Cuban style chicken noodle soup that just by the smell puts a smile on your face. I wanted to recreate that but using some of my 3 comforting foods. The trick to my grandmothers recipe is her use of saffron in the broth. It adds not only a beautiful golden color to the broth but also this very aromatic flavor that most chicken soups don't have. Since today is terribly ugly here in Miami and waiting a hurricane unfortunately, I figured there is nothing more comforting than a warm bowl of soup while bundled up catching up on movies. 


Yields 4 servings 


2 boneless skin-less chicken thighs

2 boneless skin-less chicken breasts

2 large carrots- peeled and diced

2 stalks of celery- diced 

1 small yellow onion or a 1/2 - small dice 

4-6 red petite and yukon gold potatoes (I like to mix for different textures) - diced 

2-3 cup brodo (I used my homemade Italian broth) or stock

1 teaspoon saffron threads

Salt + Pepper 

Olive oil 


1. In a large pot or dutch oven heat 3-4 tablespoons of olive oil over medium heat. Add the onions once hot and a pinch of salt. Let them sweat for 1-2 minutes. 

2. Add the carrots, celery, and saffron. Let this cook for 2-3 minutes. 

3. Season the chicken lightly with salt and pepper. Once the vegetables have sauteed some and the aroma of saffron is filling your kitchen, add the chicken to the pot. Cook for 5-6 minutes. 

4. Add the stock/brodo/broth, potatoes, and season again with some salt and pepper. Bring this to a light boil, cover the pot and let this cook on low for 20 minutes. 

5. Once the chicken is cooked, remove it and shred it with 2 forks. Be careful it will be hot. Add the shredded chicken back into the pot and let this sit for 10 minutes. 

Serve warm and enjoy! 

*** Freeze some for left overs so you always have a comforting soup ready!*** 



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