How I miss my grandmother’s homemade Chicken Noodle Soup in Puerto Rico. My grandmother would select a chicken from the coop, wring its neck, pluck the feathers and make the best chicken noodle soup! Since I grow my own vegetables and herbs (carrots, green peppers, onions, culantro, cilantro, sweet peppers (ajíes dulces) and tomatoes (homemade tomato sauce) during the summer, I make large quantities of homemade chicken noodle soup and freeze them to enjoy during the winter months. The freshness of the organic produce provides a unique aroma and flavor in every bowl of my homemade chicken noodle soup. We also enjoy chicken soup with rice!
Chicken Noodle Soup Could Have Medicinal Properties!
Chicken Soup fights colds! The chicken releases an amino acid known as cysteine when chicken is being cooked. The amino acid thins the mucus in the lungs so that you are able to cough up the mucus for a faster healing process. Furthermore, the chicken noodle soup clears any nasal congestion as well as reduces any inflammation of the throat. Years ago, I read that the medicinal properties were found in the bones of the chicken. However, today it’s in the chicken. Therefore, if any family member is sick with the cold or flu, I cook up a pot of Puerto Rican Chicken Noodle Soup with the bone-in chicken without the skin. This way I cover all the bases of the medicinal properties – chicken and bones!
Let’s Start Cooking the Chicken!
Bring 10 cups of water to a boil. Add the salt.
Stir the water with salt.
Place the skinless and boneless chicken thighs in saucepan. Cover with lid and cook over medium-low heat for 20 minutes.
You can use different chicken parts for this soup. I prefer the boneless and skinless chicken thighs or chicken breasts.
The chicken has been cooking for 20 minutes. Skim off the foam and fat from the chicken stock with a mesh spoon.
When you skim the foam off the top of broth, you improve the clarity of the chicken stock and prevent from contaminating the fat that is released from the chicken meat.
Now you can remove all the chicken from the saucepan.
Cut the chicken into medium size pieces and set aside.
We Are Ready to Start Making Our Chicken Soup!
Add the carrots, green peppers and seasoning envelopes with coriander and annatto to the chicken broth.
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. If you are not able to purchase the seasoning envelopes, click on the link to create your own Special Blend of Seasonings.
Now we can add the Caribbean sweet peppers known as ajíes dulces for our tropical flavors.
If you are unable to purchase our sweet peppers at the Latin market, click on the link to find another alternative for our Sweet Peppers.
Let’s add the onions, minced garlic and my homemade tomato sauce.
Now we can add the Caribbean culantro known as long coriander for our unique tropical flavors and aroma.
If you are unable to purchase the culantro at the Latin market, click on the link to find another alternative for our Culantro.
Let’s add the potatoes.
We can finally add the pieces of chicken.
We have added all the ingredients except for the spaghetti noodles. Stir well and cover saucepan with lid. Cook over medium heat for 20 mintues.
It’s Time to Add the Spaghetti Noodles!
After 20 minutes of cooking, bring soup to a slight boil. Break the spaghetti in half with your hands and place in saucepan.
I use whole wheat thin spaghetti.
Stir well and cover saucepan with lid. Cook over medium heat for 20 minutes or until the spaghetti noodles are tender.
Soup is Ready to be Served!
The spaghetti noodles are tender; therefore, this delicious, healthy and nutritional soup is ready to be served.
Click on the button below to watch my YouTube video on How to Prepare Chicken Noodle Soup!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
This homemade chicken noodle soup will definitely warm your heart and soul throughout the year especially with fresh organic produce from the garden!
- 10 to 14 cups water
- 2 teaspoon salt (low sodium) or to taste
- 3 chicken breasts or 6 chicken thighs, skinless and boneless
- 1 large green bell pepper, cut into strips
- ½ cup onion, chopped
- ¾ cup carrots, cut into ½-inch slices
- 2 medium potatoes, cut into 1-inch chunks
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, minced
- 1 leaf culantro or 3 sprigs cilantro, chopped
- 4 sweet peppers (ajíes dulces), halved and seeded
- 1 tablespoon tomato sauce
- 3 ounces whole wheat thin spaghetti
- Bring water to a boil in a saucepan and add salt. Stir well.
- Place chicken in saucepan and cook for 20 minutes over medium-low heat.
- Skim off the foam and fat from the chicken stock with a mesh spoon.
- Remove the chicken and cut into medium size pieces.
- Add the remaining ingredients except the spaghetti noodles. Stir well.
- Cover saucepan with lid and cook over medium heat for 20 minutes.
- Break the spaghetti in half with hands and place in saucepan. Stir well and cover saucepan with lid.
- Cook over medium heat until spaghetti noodles are tender, approximately 10 to 20 minutes.
- Serve this delicious soup with bread or double fried plantains (tostones).
- Category: Soups and Stews
- Cuisine: Puerto Rican