Chicken Noodle Soup (Sopa de Pollo)

This soup is on every abuela’s arsenal! When anyone has a cold or is just a bit under the weather, this is the cure! Lots of love goes into making this soup, plus a few basic ingredients. This soup is really simple. The first time I made it on my own, I got it all wrong because I added too many things! It didn’t taste anything like Mami’s lovin’ soup.

20170405_205733a.pngI called Mami to see where I had gone wrong. She said the trick is to strain the soup and keep the seasoning very simple. You also need to use dark meat with the bones; it gives the broth more flavor. I tried it her way and it was fantastic!

You can use Latin-style fideos or extra curly vermicelli. The amount of noodles will vary based on how you like your soup. I use 3 little bundles of fideos because we like it with a lot of noodles.

So I made this soup today. The moment my daughter walked into the kitchen and smelled the soup, she wanted to know who was sick. Yea, I pretty much make this soup when someone is sick. Should definitely make it more often because it’s delicious!

Chicken Noodle Soup (Sopa de Pollo)

  • Servings: 6
  • Time: 1.5 hrs
  • Difficulty: easy
  • Print

Classic Chicken Noodle Soup made with lots of love.

Ingredients

  • 1.5 lbs skinned chicken thighs
  • 1 medium onion, cut in half
  • 2 celery stalks, cut in half
  • 4 garlic cloves, peeled
  • 1 tomato, cut in half
  • 1 chicken bouillon
  • 1 small potato, peeled and cut into 1 inch pieces
  • 2 carrots, sliced
  • 4 corn cobettes
  • 2 to 3 bundles of videos
  • Dash of Bijól Coloring and Seasoning (if you can’t find this you can substitute paprika)
  • Note: You can use Latin-style fideos or extra curly vermicelli, the amount of noodles will vary based on how you like your soup. I use 3 little bundles of fideos because we like it with a lot of noodles.

Directions


Fill a stock pot with water about 3/4 full (approx 12 cups). Add the first five ingredients, bring to a boil and then lower the heat and simmer for an hour.

Remove the chicken with a slotted spoon, then strain the soup. Mash the vegetables through the strainer to capture every bit of flavor.

Add the broth back to the pot and then throw in the bouillon cube, carrots, potatoes, corn and a dash of Bijól. Bring to a boil, add the noodles and cook until the noodles are softened. Taste and add salt if necessary. Serve with Cuban bread of course!
¡Buen provecho!


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