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Puerto Rican Chicken Noodle Soup


Description

Tender, Juicy chicken with Puerto Rican spices, flavorful vegetables and angel hair pasta. It is the perfect dish for whatever ails you.


Ingredients

Scale
  • 1 whole chicken-gizzards removed 5 pds
  • Olive oil to coat bottom of pan
  • Adobo to coat the whole chicken
  • 2 cups of bone broth
  • 5 cups of chicken broth
  • 8 oz of tomato sauce
  • 1 cup of sofrito
  • 2 packets of sazon
  • 1 small cubed butternut squash
  • 1 large onion cubed
  • 7 small potatoes cubed
  • 4 carrots cut into chunks
  • 1 tablespoon of oregano
  • 1 tablespoon of cilantro
  • 4 oz of angel hair pasta

Instructions

  1. Clean bird and take gizzards out
  2. Pat bird dry
  3. Rub a generous amount of Goya adobo seasoning to cover entire bird
  4. Add olive oil to an 8-qrt pan to coat the bottom
  5. Turn stove on high, once oil is hot, carefully add the whole chicken
  6. Leave the chicken for 2 minutes
  7. Turn the chicken over (I started with the chicken upside down, so you only have to flip the chicken once)
  8. Cook the chicken for another 2 minutes
  9. When chicken is golden, begin adding the rest of the ingredients.
  10. Add bone-broth, half of the chicken broth, tomato sauce,
  11. Packets of sazon, oregano and cilantro.
  12. After 20 minutes add potatoes and butternut squash,
  13. Add the carrots after 10 minutes
  14. Add onion and angel hair pasta after 10 minutes
  15. Turn chicken on it’s side and then add the pasta.
  16. In 10 minutes check pasta and chicken
  17. Make sure the chicken has an internal temp of 165 F degrees
  18. Take chicken out of the soup and onto a cutting board
  19. Cut chicken off bone and add back to pot in large chunks
  20. Add remaining chicken broth if needed
  21. Add salt to taste
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Dinner
  • Cuisine: Puerto Rican