During the fall, I normally prepare large quantities of homemade Chicken Noodle Soup (a much healthier version) and freeze them to enjoy during the cold months. Since I grow my own vegetables and herbs, the freshness of the organic produce provides lots of flavor to the chicken broth and pieces of chicken. You can also prepare this dish with rice instead of noodles!
Chicken Noodle Soup Have Medicinal Properties!
Chicken Soup is believed to fight colds! The chicken releases an amino acid known as cysteine when chicken is being cooked. As a result, 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. I read that the medicinal properties are found in the bones of the chicken and in the chicken itself.
A Special Gift from Alejandra!
Before I start my cooking demonstration, I want to inform you that I received this beautiful apron from a lovely young lady by the name of Alejandra. Alejandra and her mother watch my YouTube cooking videos and Alejandra, who obviously pays attention to detail, realized that I needed an apron with my logo – Aida’s Kitchen. She even made sure that the apron was made with the colors of my logo. A very smart young lady. Thank you, Alejandra!
Harvesting the Organic Produce!
Cutting a few sprigs of Cilantro.
Pulling a several leaves of Culantro (Recao).
You need fresh green bell peppers!
Lastly, I love to add fresh ajies dulces (sweet peppers) to our soups!
Cooking the Chicken Breasts!
Rinse 2 boneless and skinless chicken breasts. However, you can select different chicken parts of your preference.
Bring 10 cups of water to a boil. Add the salt and stir.
Place the two chicken breasts in the saucepan. Cover with lid and cook over medium heat for 20 minutes to tenderize the meat.
The chicken has been cooking for 20 minutes. Skim off the foam and fat from the chicken stock with a mesh spoon. This will definitely improve the clarity of the broth.
Now you can remove the chicken from the saucepan.
Cut the chicken into medium size pieces or the size of your preference and then set aside. I normally use a plastic cutting board when handling raw or cooked meat because it has a non-porous surface and therefore, it is easy to sanitize.
Adding All the Ingredients to the Chicken Broth!
In the saucepan, add the following ingredients: 1 large green bell pepper, cut into strips, ½ cup chopped onions, ¾ cup carrots, cut into ½-inch round slices, 2 medium potatoes, cut into 1-inch chunks, 2 minced garlic cloves, 1 tablespoon tomato sauce and 4 ajies dulces (sweet peppers), seeded and cut into halves.
The onion that was used for this recipe is also from my garden. They are stored in bins because they were harvested last month.
Click on the link to find another alternative for our (ajies dulces) Sweet Peppers.
Let’s continue by adding 3 sprigs of fresh chopped cilantro and 2 seasoning envelopes with coriander and annatto.
The seasoning envelopes with coriander and annatto are now sold at regular supermarkets. If you are unable to purchase the seasoning envelopes, click on the link to learn How to Create your Own Special Blend of Seasonings.
Our last special ingredient to add to the saucepan: 2 to 3 small chopped culantro (recao) leaves. Ever since I started growing my own culantro (recao), it is now an essential ingredient to my soup and stews.
Culantro (recao) is also the cousin of cilantro. Therefore, I usually increase the amount of cilantro if the culantro is not supplied at your local market. For more information about culantro, click on this link Culantro.
We can finally add the chicken that we cut up earlier.
Stir until all the ingredients are well blended. Cover saucepan with lid and cook over medium low heat for 20 minutes.
Adding the Pasta to the Chicken Noodle Soup!
After 20 minutes of cooking, break 2 to 3 ounces of whole wheat thin spaghetti in half with your hands and place in saucepan. Stir well. Cover saucepan with lid and continue cooking for an additional 20 minutes or until the noodles are tender.
It’s time to check the Chicken Noodle Soup to see if the carrots, potatoes and noodles are tender.
Serving the Chicken Noodle Soup!
Yes, all the vegetables and noodles are tender. This delicious, healthy and nutritional Chicken Noodle Soup is ready to be served.
You can serve the chicken noodle soup (sopa de pollo con fideos) with our bread (pan sobao or pan de agua). This soup can also be accompanied with double fried plantains (tostones). The fresh herbs and vegetables provide intense tropical flavor to the chicken broth and pieces of chicken.
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 Aida’s Garden!
- 10 to 14 cups water
- 2 teaspoon salt (low sodium) or to taste
- 2 to 3 chicken breasts, 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
- 2 to 3 culantro (recao), chopped
- 3 sprigs of cilantro, chopped
- 4 sweet peppers (ajíes dulces), halved and seeded
- 1 tablespoon tomato sauce
- 2 to 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 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 noodles. Stir well.
- Cover saucepan with lid and cook over medium low 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 low heat until the noodles are tender, approximately 10 to 20 minutes.
- Serve this delicious soup with bread or double fried plantains (tostones).
If you use 14 cups of water, then add 3 chicken breasts.
- Category: Soups and Stews
- Method: Simmering
- Cuisine: Puerto Rican