Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) |
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Prep Time: 29 Minutes Cook Time: 60 Minutes |
Ready In: 89 Minutes Servings: 8 |
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This is very simple to make and it’s just a warm and satisfying meal on a cold or rainy day. Ingredients:
1 whole chicken, cut in pieces |
2 1/2 teaspoons salt |
1 teaspoon pepper |
4 tablespoons olive oil (1 reserved) |
8 cups chicken stock |
1/2 teaspoon oregano |
3 tablespoons sofrito sauce |
2 celery ribs, sliced |
1 large onion, diced |
1 medium carrot, sliced |
1 large potato, cube |
sazon goya con culantro y achiote, 1 package |
Directions:
1. Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
2. In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
3. Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 – 10 , minutes add the angel hair and cook until pasta is done.
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