SOPA DE POLLO CON FIDEOS ~ CHICKEN NOODLE SOUP
Sopa de Pollo con Fideos is a Puerto Rican chicken noodle soup that is bold in flavor, hearty, and a perfect twist to the traditional chicken noodle soup.
Provided by David Taylor
Categories Soup
Time 1h55m
Number Of Ingredients 15
Steps:
- Remove excess fat from chicken. Place chicken, giblets (except liver) and neck in 4-quart saucepan or deep pot. Add the other ingredients until boiling. Skim foam from broth; reduce fire. Cover and simmer for about 45 minutes or until the chicken juice is no longer pink inside when the thicker pieces are cut. Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
- Remove the chicken from the broth. Let the chicken cool for 10 minutes or until it is ready to touch. Strain the broth well; discarding the vegetables. Remove the skin and bones from the chicken. Cut the chicken into 1/2-inch pieces. Trim the fat from the broth.
- Soup
- Prepare the chicken and broth. Refrigerate the cooked chicken pieces until they are about to be added to the broth. Add enough water to the broth to measure 5 cups. Heat broth, carrots, celery, onion, sofrito, and granulated chicken bouillon to boiling in 4-quart saucepan; reduce fire. Cover and simmer for 15 minutes or until carrots are tender.
- Add the noodles and chicken. Heat until boiling; reduce fire. Cook uncovered for 7 to 10 minutes or until noodles are done. Sprinkle with parsley.
Nutrition Facts : Calories 90 kcal, ServingSize 1 serving
PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)
Make and share this Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) recipe from Food.com.
Provided by Michelle Figueroa
Categories Stew
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
- In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
- Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.
Nutrition Facts : Calories 555.3, Fat 36.2, SaturatedFat 9.3, Cholesterol 129.1, Sodium 1200.5, Carbohydrate 19.5, Fiber 1.8, Sugar 5.5, Protein 36
SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)
This Fideo Soup With Chicken, made with a recipe from America's Restaurant in Harlingen, can be served as a soup or stew depending on the amount of broth used. America Rangel uses one or two chicken pieces per serving, and serves this with warm corn tortillas and refried beans. Courtesy of Eagle News Services via our local newspaper.
Provided by Molly53
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
- Drain and reserve broth.
- While the chicken is cooking, heat the oil in a large skillet.
- Sauté the fideo in oil a few minutes until lightly browned over medium heat.
- Add onion and bell pepper pieces and cook until onion is translucent.
- Add cooked vegetables and noodles to the cooked chicken pieces.
- Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
- Finish with more seasonings (cumin, salt, garlic, to taste).
- Can be garnished with cilantro and/or jalapeño.
Nutrition Facts : Calories 590.9, Fat 20.3, SaturatedFat 5, Cholesterol 136.5, Sodium 274.5, Carbohydrate 73, Fiber 4.5, Sugar 4.8, Protein 28.5
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- Store the chicken wings in a resealable bag and freeze for later use. Remove the skin from the remaining chicken pieces, reserve the back of the chicken.
- Rub the chicken pieces and back with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes.
- Heat a large heavy bottom pot over medium-high heat. Brown all the chicken on all sides, transfer to a plate.
- Add sofrito purée, onion, carrot, and celery with remaining olive oil to the pot. Cook for 5 minutes, or until onions are translucent. Return all the chicken to the pot.
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