Cuban Chicken Noodle Soup
Hearty Cuban chicken noodle soup filled with root vegetables, chicken and noodles.
Servings: 8
Calories: 413kcal
Ingredients
- 5 cups water
- 1 bay leaf
- ½ a green bell pepper chopped
- 1 yellow onion chopped
- 5 garlic cloves minced
- 2.5 lbs bone-in chicken
- 2 chicken bouillion cubes
- ½ tsp. Ground Cumin
- ½ tsp. Oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon annatto powder or bijol
- 3 Culantro sprigs
- 2 red potatoes peeled and chopped
- 1 malanga peeled and chopped
- 2 carrots peeled and chopped
- 2 oz dry angel hair pasta I use 2 angel hair pasta nests
- 1 ear of corn cut into 1-2 inch pieces
- Lime wedge
- Cilantro garnish
Instructions
- In a large pot, heat the olive oil over medium-high heat. Once hot, add your onions, garlic, and green peppers. Cook for about 5 minutes.
- After, add your chicken thighs and brown on each side by cooking them for about 2 minutes on each side. Then add your cumin, bay leaf, oregano, chicken bouillon, salt, pepper and water. Bring to a boil and boil for 10 minutes, lower the heat and allow the soup to simmer for 15 minutes.
- After, your chicken should be thoroughly cooked. Remove the chicken and shred it with a fork on a cutting board.
- Add the shredded chicken meat back into the soup and add the potato, corn, carrot and malanga.
- With the heat on medium and the soup simmering, cook for another 5-10 minutes. Lastly, add your noodles to the soup. Cook for a couple more minutes until the noodles become soft and vegetables are fork tender. The noodles absorb a lot of water, so you may have to add a little more water during this process.
- Serve the soup with slices of lime and garnish with cilantro.