Spanish Chicken Soup

Total Time Prep Time: 15 min. Cook Time: 50 min.

Yield 12 servings (3 qt.)

Spanish chicken soup is packed with flavor from vegetables, seasoning and chicken cooked with the bones in. It's filling and warm—just what you need when you want comforting soup on a cold night.

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 teaspoons adobo seasoning
2 tablespoons olive oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup sofrito tomato cooking base
2 quarts water
1 bay leaf
2 medium Yukon Gold potatoes, peeled and cubed
12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
Fresh cilantro leaves, optional

Directions

Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.
Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes.
Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes.
Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.

Nutrition Facts

1 cup: 324 calories, 12g fat (3g saturated fat), 52mg cholesterol, 530mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.

A hearty soup made from scratch is the perfect antidote for chilly weather. Save leftovers for weekday lunches sent to work in a Thermos or quickly reheated in the microwave. —Taste Recipes Test Kitchen

Recipe Creator