Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos)
Prep time
Cook time
Total time
This Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos) recipe has been a staple in my family for as long as I can remember. Seems like every time I wasn't feeling well, this is what I got and somehow, it made me feel better. Enjoy!
Author: Danny Gutierrez
Recipe type: Soups, Stews, and Chilis
Cuisine: Spanish
Serves: 6-8
Ingredients
- ½ Publix Rotisserie Chicken (Breast and carcass, take skin off before putting in pot)
- 3 stalks Celery, cut into large slices
- 2-3 Carrots, peeled and cut into large slices
- ½ large Onion, coarsely chopped
- 1 large Potato, peeled and quartered then halved
- 1-2 Corn on the Cob, cut into 4-5 pieces
- 2 clove of Garlic, minced
- 1 Scallion, sliced (optional)
- 3 tbs Fresh Parsley or Cilantro (optional)
- ½ tsp of Basil, dried
- ½ tsp Oregano, dried
- ½ tsp Goya Adobo Seasoning
- ⅛ tsp Cumin, ground
- Several dashes of Thyme, ground
- 2 Bay Leaves
- 1 packet of Sazon Goya con Azafran
- Salt & Pepper, to taste
- ½ tsp Chili Paste with Garlic
- 1-2 tbs Olive Oil
- 32 oz Chicken Broth
- 6 cups Water
- ¼ cup Vino Seco
- ½ lb Spaghetti Noodles, cut in half
Instructions
Mise en place
- Slice celery, carrots and scallions.
- Chop onion and parsley.
- Peel and quarter potato.
- Cut corn.
- Mince garlic.
- Portion basil, oregano, adobo seasoning, cumin, thyme, bay leaves, chili paste, water, olive oil and vino seco.
Cook soup
- Heat olive oil on Medium in large pot
- Saute celery, onions, and carrots with salt and pepper for about 7 minutes
- Add garlic, chili paste, thyme, cumin, oregano, basil, adobo seasoning, sazon goya and chicken, cook for 3 minutes.
- Throw in vino seco, give all ingredients a good stir and cook for another 2 minutes.
- Add chicken broth, 4 cups of water, bay leaves and bring to a boil.
- Reduce to simmer, cover and cook for 15 minutes.
- Remove chicken and add corn & potatoes to the pot.
- Pull meat off the bones and discard bones.
- Add pulled chicken to the pot, add noodles and 2 cups of water, bring back to a boil, then reduce heat to Medium-Low and cook for 10 minutes.
- Add parsley and scallions, then reduce heat to lowest temperature for 15 minutes.
- Serve hot with toasted Cuban bread or Galletas (Cuban crackers).
Notes
Inspired by the dish both my Abuelas used to make often.
Recipe last updated: 5/26/2015
Recipe last updated: 5/26/2015
More Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos) Pics
Chicken Vegetable Noodle Soup ingredients
Half of a rotisserie chicken (left-overs)
Bringing chicken & other ingredients to a boil
Chicken de-boned and shredded
Chicken soup (Caldo de Pollo con Fideos) simmering
Chicken Vegetable Noodle Soup ready to be stored
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