Puerto Rican Chicken Noodle Soup Sopas De Pollo Y Fideos Recipes

SOPA DE FIDEO (CHICKEN NOODLE SOUP)

Sopa de Fideo (Chicken Noodle Soup) image

This hearty and tasty Puerto Rican sopa de fideo soup is perfect for a cool evenings dinner!

Provided by Neyssa

Time 35m

Number Of Ingredients 18

Ingredients

1 tablespoon of olive oil
1 chicken breast (cubed)
1 teaspoon of garlic powder
1 tablespoon of dried oregano (divided)
1 teaspoon of salt
1/2 teaspoon of black pepper
1 packet of sazon or 1 teaspoon of turmeric for color
1 teaspoon of ground cumin
1/4 cup of sofrito
4 ounces of tomato sauce
2 bay leaves
1 whole red pepper (chopped)
2 carrots (peeled and chopped)
2 celery stalks (peeled and chopped)
8 cups of chicken broth (or water and chicken bullion)
1/4 cup of fresh chopped cilantro (optional)
4 oz of angel hair spaghetti (cut in half)
fresh lime juice for serving

Steps:

In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
Heat oil over a large pot over medium high heat. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings.
Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.
Lower heat to a steady simmer and cook for twenty minutes before adding in the cilantro and spaghetti. Mix and cook until pasta is al dente.
Taste for additional salt and pepper and squeeze fresh lime juice over soup when serving.

PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)

Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) image

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

Ingredients

1 whole chicken, cut in pieces
2 1/2 teaspoons salt
1 teaspoon pepper
4 tablespoons olive oil (1 reserved)
8 cups chicken stock
1/2 teaspoon oregano
3 tablespoons sofrito sauce
2 celery ribs, sliced
1 large onion, diced
1 medium carrot, sliced
1 large potato, cube
sazon goya con culantro y achiote, 1 package

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

PUERTO RICAN CHICKEN SOUP

Puerto Rican Chicken Soup image

Make and share this Puerto Rican Chicken Soup recipe from Food.com.

Provided by Dienia B.

Categories Puerto Rican

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 chicken
2 carrots, diced
1 tablespoon garlic powder
1 green bell pepper, diced
1/3 cup brown rice
1 teaspoon chili powder
1 (16 ounce) can tomato sauce
3 garlic cloves
1 teaspoon pepper
6 cups water
1 tablespoon cider vinegar
1 onion, minced
2 tablespoons olive oil
1 bay leaf

Steps:

in large stock pot heat oil
add onion, carrots and green pepper, saute
add rice, chili and pepper, saute
add garlic, saute
add water, garlic powder, tomato sauce, chicken, bay leaf and vinegar.
cook for 1 hour covered until chicken is done.
take chicken out and debone add chunks of chicken back inches.
remove bay leaves.

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