Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos)

Chicken soup served

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:
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
  1. Slice celery, carrots and scallions.
  2. Chop onion and parsley.
  3. Peel and quarter potato.
  4. Cut corn.
  5. Mince garlic.
  6. Portion basil, oregano, adobo seasoning, cumin, thyme, bay leaves, chili paste, water, olive oil and vino seco.
Cook soup
  1. Heat olive oil on Medium in large pot
  2. Saute celery, onions, and carrots with salt and pepper for about 7 minutes
  3. Add garlic, chili paste, thyme, cumin, oregano, basil, adobo seasoning, sazon goya and chicken, cook for 3 minutes.
  4. Throw in vino seco, give all ingredients a good stir and cook for another 2 minutes.
  5. Add chicken broth, 4 cups of water, bay leaves and bring to a boil.
  6. Reduce to simmer, cover and cook for 15 minutes.
  7. Remove chicken and add corn & potatoes to the pot.
  8. Pull meat off the bones and discard bones.
  9. 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.
  10. Add parsley and scallions, then reduce heat to lowest temperature for 15 minutes.
  11. 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

More Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos) Pics

Chicken Vegetable Noodle Soup ingredients

Chicken Vegetable Noodle Soup ingredients

Half of a rotisserie chicken

Half of a rotisserie chicken (left-overs)

Bringing chicken & other ingredients to a boil

Bringing chicken & other ingredients to a boil

Chicken de-boned and shredded

Chicken de-boned and shredded

Chicken soup (Caldo de Pollo con Fideos) simmering

Chicken soup (Caldo de Pollo con Fideos) simmering

Chicken Vegetable Noodle Soup ready to be stored

Chicken Vegetable Noodle Soup ready to be stored

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