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Rotisserie Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos)
Prep time
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This Rotisserie 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 (2 Breasts, take skin off, then take meat off the bone and break up meat)
- 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 cut into pieces
- 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
- ⅛ tsp Thyme, dried
- ⅛ tsp Cumin, ground
- ½ tsp Goya Adobo Seasoning
- 2 Bay Leaves
- 1 packet of Sazon Goya con Azafran
- Salt & Pepper, to taste
- ½ tsp Chili Paste with Garlic
- 2 tbs Olive Oil
- 8 cups Chicken Broth, homemade or store bought
- ¼ cup Vino Seco
- ½ lb Spaghetti Noodles or your favorite pasta, cut in half
Instructions
Mise en place
- Slice celery, carrots and scallions.
- Chop onion and parsley.
- Peel and cut up potato.
- Cut corn.
- Mince garlic.
- Portion basil, oregano, adobo seasoning, cumin, thyme, bay leaves, chili paste, chicken broth, olive oil and vino seco.
- Take chicken off the bone and break into pieces.
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, bay leaves and bring to a boil.
- Reduce to simmer, cover and cook for 15 minutes.
- Add corn & potatoes to the pot and cook for about 10 minutes.
- Add noodles, bring back to a boil, then reduce heat to Medium-Low and cook for 10 minutes.
- Add parsley and scallions and stir well.
- 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: 3 / 4 / 2021
Recipe last updated: 3 / 4 / 2021
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More Rotisserie Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos) Pics
Rotisserie Chicken Vegetable Noodle Soup ingredients
Chicken de-boned and shredded
Chicken soup (Caldo de Pollo con Fideos) simmering
Rotisserie Chicken Vegetable Noodle Soup ready to be stored
Great receipe
Hello Olga, Glad to hear you like it. If you ever have questions, let us know. Be sure to follow us on our Facebook, Twitter, Instagram and/or Pinterest.