Best Puerto Rican Chicken Soup Recipes

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

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.

PUERTO RICAN CHICKEN SOUP

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.

PUERTO RICAN CHICKEN NOODLE SOUP RECIPE (SOPA DE FIDEOS CON POLLO DE PUERTO RICO)

Steps:

• Season chicken with adobo and meat tenderizer. Add chicken to large pot with water, sazón, sofrito, tomato paste, tomato sauce, oil, and salt. Cook on medium heat until chicken is somewhat tender. Add carrots and continue cooking on medium heat until carrots are tender, about 30-35 minutes. Add potatoes and continue cooking on medium heat until potatoes are tender, about 15 minutes. Add noodles and raise heat to medium-high heat. Cook about 10 minutes until noodles are cooked and broth thickens a bit. Keep an eye on the pot – if the broth thickens enough, but noodles aren’t cooked, lower heat again to medium and simmer longer.