Tired and lazy here, thought I would let you know I am alive……..
It is definitely getting chilly in these parts and when it’s chilly it is time for soup. This is a soup that I make for Obed on chilly days like today. He loves soup, in fact he had about three bowls of this soup and was sad when there wasn’t enough for a fourth. This is how Mami(es) in Puerto Rico make chicken noodle soup. First of all we use bone in meat, none of that dried shredded chicken breast stuff here and of course the secret ingredient sofrito. Sofrito gives all Puerto Rican food its distinct flavor.
This is very simple to make and it just a warm and satisfying meal on a cold or rainy day. Make it with love and it cures the common cold.
Sopa de Pollo con Fideos (Chicken Noodle Soup)
- 1 whole chicken, cut in pieces
- 2 1/2 teaspoons salt
- 1 teaspoon pepper
- 4 tablespoons olive oil (1 reserved)
- 2 quarts of chicken stock
- 1/2 teaspoon oregano
- 3 tablespoons sofrito
- 2 celery stalks
- 1 large onion
- 1 medium carrot
- 1 large potato
- 1 envelope Sazon con Achiote
- 1 large bay leaf
- Angel hair pasta
Rub the chicken with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes.
In a large heavy pot sauté the sofrito purée, 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.
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.1
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