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Rotisserie Chicken Vegetable Noodle Soup (Caldo de Pollo con Fideos)
Prep time
Cook time
Total time
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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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.