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

This is very simple to make and it’s just a warm and satisfying meal on a cold or rainy day.

• Ready In: 1 hr 29 mins
• Serves: 8

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

Directions

1. Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
2. 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.
3. 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.