They say having a bowl of chicken soup is great when you’re sick as it can make you feel better in no time. I’ve been told mine can “levantar un muerto” (raise the dead). This soup has all the fixings. It’s nutrient dense and jam packed with immune system boosting veggies along with starchy root vegetables. Who doesn’t like root vegetables like potato, malanga, and carrots! I know I do!
Serve yourself a bowl of this chicken soup with a squeeze of lime juice on top and you’ll feel better in no time! You know… you can have this chicken soup even when you’re not sick. It’s simply so yummy!
Ingredients:
2 chicken breast
5 drum sticks
5 large carrots
1 large malanga
1 small piece of calabaza (pumpkin)
2 russet potatoes
2 corn on the cob
1 green bell pepper
1 red bell pepper
1 onion
6 large cloves of garlic
1 Tbs of cumin
1 Tbs of oregano
1 Tbs Sazón Completa
1 can of tomato sauce
Salt
Noodles
(Amount of each ingredient can be adjusted per chefs’ liking.)
Prep:
Peel and chop the carrots, malanga, calabaza, and potatoes.
Cut the corn into 3 pieces each.
Chop up the onion, garlic, and peppers.
(I personally like to pass these through a food processor to get like a paste-like consistency… no big chunky piece. Of course, this is optional.)
Place all ingredient (except the noodles) into a pot and fill with water about 3/4 of the way up.
When making this type of soup I personally like the thin type of noodles. However, you may use whichever noodle you’d like.
Bring to a boil.
Once the chicken is cooked, add the noodles and continue boiling until noodles are cooked.
Optional: De-bone the chicken and place the meat back in the pot.
(I like to use both white and dark meat pieces of chicken as I feel this offers the best of both worlds in terms of flavor. Make sure to use pieces with the bone in since this offers a richer flavor when making the soup.)
