Puerto Rican Chicken Noodle Soup:
I realize that most people have a version of chicken noodle soup that they remember from their childhood. I am so glad to be able to share mine! If you haven’t read my about page yet, you may not know that I am actually half Mexican and half Puerto Rican. My mom’s side of the family is Puerto Rican and so whenever I wasn’t feeling good, this is the soup my mom would make for me. I love it. After years of asking her to make it for me as an adult, she finally gave me the recipe to make it and I’ve really made it my own.
Many people use different types of chicken for their noodle soup. I’ve had recipes where boneless chicken breast is used, and my mom uses drumsticks and just leaves them in the soup whole. I prefer to cook a whole chicken. It allows me to cook a bunch of the soup in one sitting and either freeze the rest or have leftovers to eat for the rest of the week.
Start by cleaning the bird and making sure the gizzards are out of the bird. Then pat the bird dry and rub a generous amount of Goya adobo seasoning to cover the entire bird.
Next, use an 8-quart pan and coat the bottom of the pan with olive oil. Turn the stove on high. Once you are sure that the oil is hot, carefully add the whole chicken. Leave the chicken for about 2 minutes, depending on the size of your chicken, and then turn the chicken over (I started with the chicken upside down, so you only have to flip the chicken once). Cook the chicken for another 2 minutes.
When the chicken looks golden brown and delicious, you can start adding the rest of the ingredients. Start with the bone-broth, half of the chicken broth, tomato sauce, packets of Sazon, sofrito, oregano and cilantro.
After 20 minutes add the potatoes and butternut squash, 10 minutes after that, add the carrots. Lastly, after another 10 minutes add the onion and the angel hair pasta. If the pot is too full, it helps to turn the chicken on its side and then add the pasta.
In ten minutes, check to see if the pasta and chicken are done. You want to make sure the chicken has an internal temp of 165 degrees Fahrenheit. When the chicken is done, take it out of the soup and onto a cutting board. You can either cut it into large pieces with the bone-in and toss back into the soup or cut all the meat off of the bone and toss back into the soup. I chose the latter. The chicken should be tender and juicy, so it should be easy to cut right off of the bone. Finally, add the remaining chicken broth as needed.
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