Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos)

Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

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).