Cuban Chicken Soup
Nothing heals the soul like a homemade chicken noodle soup! This recipe uses white potatoes and angel hair pasta to make a hearty soup perfect for lunch or dinner.
Author: Imusa Chef Team
Recipe type: Lunch, Dinner, Comfort Food
Cuisine: Caribbean
Ingredients
- Chicken Breasts 4
- Garlic clove(s) 1
- Bay leaf 1
- Salt 1 tsp
- Tomato paste 1 Tbsp
- Olive oil 2 Tbsp
- Medium onion 1
- Celery stalks 2
- Carrot(s) 1
- White potatoes 1 Cup
- Angel hair pasta 4 oz.
- Lime wedge
- Pepper
Preparation
- Bring 2 quarts of water to a boil in a large IMUSA STOCK POT. Add the chicken breasts, garlic, bay leaf, and salt. Reduce the heat to low, cover the pot, and simmer for at least 1 hour, until the chicken is cooked through and opaque. Transfer the chicken to a plate and set aside. Discard the garlic and bay leaf. Reserve 1⁄2 cup of the hot stock and dissolve the tomato paste. Set aside. Transfer the remaining stock to another container and allow it to cool completely.
- Heat the olive oil in the same pot used to make the stock. Add the onion, celery, and carrot and sauté for about 5 minutes, until the onion is soft and translucent. Add the potatoes and the tomato paste mixture, and the stock. The stock should cover the vegetables by 3 to 4 inches. If the stock is too low, add more water. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let the soup simmer until the vegetables are soft and tender, about 40 minutes.
- Remove the chicken from the bone and tear it into pieces with your hands or a knife. Add the chicken and the pasta to the stock and stir to incorporate. Bring the soup to a boil again, consequently, reduce to a simmer for 5 minutes or until the pasta is al dente, stirring it occasionally. Turn off the heat and season. Add a squeeze of lime before serving.
