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Claudia's Chicken Soup

Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken thighs bone in, skin on
  • 2 cubes of chicken bouillon
  • 1/2 large onion sliced thin
  • 1/2 of a red or green pepper, not sliced
  • 1 yuca peeled and cut into large chunks
  • 1 malanga peeled and diced
  • 3 carrots peeled and cut into large chunks
  • 3 cloves of garlic smashed
  • 2 bay leaves
  • salt and pepper
  • 1 cup dry vermicelli or thin spaghetti broken into fourths and cooked until al dente.
  • 4-6 lime wedges

Method
 

  1. Fill a large pot with water and put in chicken, onion, garlic, red pepper(or green), bay leaves and bouillon.
  2. Bring to a boil over high heat.
  3. Reduce heat to medium and cover. Cook for 30 minutes.
  4. Remove lid and add carrots, yuca, malanga (see notes about substitutions). At this point you want to taste your broth and add salt and black pepper as desired.
  5. Bring the heat back up to medium-high and cover. Cook an additional 25 minutes.
  6. Start cooking noodles in a separate pot until desired tenderness - al dente recommended because the heat of the soup will soften them further.
  7. Remove the chicken from the pot and remove/discard the skin. Remove all the meat from the bone with a fork and knife or two forks and shred into pieces.
  8. Return to the stock pot and stir together.
  9. Ladle soup into bowls, add noodles and squeeze a lime wedge into the bowl.
  10. Serve and enjoy.

Notes

Note 1: Malanga may be hard to find, but you may be able to find yuca in your grocery store's freezer section if they carry Goya products. Turnips, potatoes, yams and parsnips may be substituted without affecting the overall flavor of the soup.
Note 2: Cooking the noodles separately prevents the pasta starch from thickening the soup.