Puerto Rican Chicken Noodle Soup Recipe Sopa De Fideos Con Pollo De Puerto Rico

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PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)



Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) image

Make and share this Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) recipe from Food.com.

Provided by Michelle Figueroa

Categories     Stew

Time 1h29m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
  • 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.
  • 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.

Nutrition Facts : Calories 555.3, Fat 36.2, SaturatedFat 9.3, Cholesterol 129.1, Sodium 1200.5, Carbohydrate 19.5, Fiber 1.8, Sugar 5.5, Protein 36

SOPA DE POLLO CON FIDEOS ~ CHICKEN NOODLE SOUP



Sopa de Pollo con Fideos ~ Chicken Noodle Soup image

Sopa de Pollo con Fideos is a Puerto Rican chicken noodle soup that is bold in flavor, hearty, and a perfect twist to the traditional chicken noodle soup.

Provided by David Taylor

Categories     Soup

Time 1h55m

Number Of Ingredients 15

2 lbs chicken (shreded)
4½ cups water
1 tsp salt
½ tbsp pepper
1 medium celery stalk (trimmed)
1 medium carrot (sliced)
1 small onion (chopped)
1 sprig parsley
2 medium carrots (sliced)
2 medium celery stalks (chopped)
1 small onion (chopped)
1 tbsp powdered or granulated chicken bouillon
1 cup uncooked medium noodles (2 oz)
1 bunch fresh parsley (chopped)
3 tbsp sofrito

Steps:

  • Remove excess fat from chicken. Place chicken, giblets (except liver) and neck in 4-quart saucepan or deep pot. Add the other ingredients until boiling. Skim foam from broth; reduce fire. Cover and simmer for about 45 minutes or until the chicken juice is no longer pink inside when the thicker pieces are cut. Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
  • Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
  • Soup
  • Prepare the chicken and broth. Refrigerate the cooked chicken pieces until they are about to be added to the broth. Add enough water to the broth to measure 5 cups. Heat broth, carrots, celery, onion, sofrito, and granulated chicken bouillon to boiling in 4-quart saucepan; reduce fire. Cover and simmer for 15 minutes or until carrots are tender.
  • Add the noodles and chicken. Heat until boiling; reduce fire. Cook uncovered for 7 to 10 minutes or until noodles are done. Sprinkle with parsley.

Nutrition Facts : Calories 90 kcal, ServingSize 1 serving

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