Description
This homemade chicken noodle soup will definitely warm your heart and soul throughout the year especially with fresh organic produce from Aida’s Garden!
Scale
Ingredients
- 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
Instructions
- 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).
Notes
If you use 14 cups of water, then add 3 chicken breasts.
- Category: Soups and Stews
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Sopa de Pollo con Fideos, Chicken Noodle Soup, Sopa de Pollo