Ingredients for Puerto Rican Chicken Noodle Soup Sopas De Pollo Y Fideos
- Whole Chicken
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- Chicken Stock
- 1 teaspoon dried oregano
- Sofrito Sauce
- Celery Ribs
- Onion
- Carrot
- Potato
- Sazon Goya Con Culantro Y Achiote
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How to Make Puerto Rican Chicken Noodle Soup Sopas De Pollo Y Fideos
- Rub a 3-4 pound whole chicken (or about 8 bone-in, skin-on chicken thighs) with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1 tablespoon olive oil. Set aside for 30 minutes.
- In a large heavy pot or Dutch oven, sauté 2 tablespoons sofrito, 1 medium onion (chopped), and 2 celery stalks (chopped) with 2 tablespoons olive oil over medium-low heat for 5 minutes, until softened.
- Add the chicken to the pot and brown on all sides to seal in the flavor. This will take about 5-7 minutes per side.
- Pour in 8 cups of chicken stock or water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10-15 minutes.
- Raise the heat to medium-high and bring the soup back to a boil.
- Add 2 large carrots (chopped), 2 medium potatoes (peeled and chopped), 1 packet sazón (complete seasoning), and 1 bay leaf.
- Reduce heat to medium, uncover, and cook for 20 minutes, or until the carrots and potatoes are tender. Stir occasionally.
- During the last 5-10 minutes of cooking, add 1 (16-ounce) package angel hair pasta and cook until al dente.
- Remove bay leaf before serving. Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
21g
Fat
46g
Carbs
6g
