Mamita’s Cuban Chicken Soup
This was my mom’s Rx for anytime anybody in the family came down with a cold or was just tired and out of sorts. This is so nutritious my mother said it could raise the dead. Ingredients
- 1 cup onion, cut in chunks
- 2 tablespoons olive oil
- 4 cloves garlic, diced
- ½ cup green peppers, diced or cut in strips
- 1 ¼ chicken thighs (or any part of the chicken, with skin-on or bone-in is ok)
- ½ cup fresh tomato, cut in chunks
- ½ teaspoon black pepper
- ½ teaspoon oregano
- ½ teaspoon crushed saffron strands or Bijol seasoning
- 2 tsp salt or to taste
- 12 cups water; or 10 cups water and 2 cups vegetable or chicken broth
- 2 Idaho potatoes, cut into large cubes or equivalent fingerling potatoes
- 1 carrot peeled and sliced in chunks
- 1lb of pumpkin or squash such as Hubbard, cut into large cubes
- 6oz of fideo noodles or angel hair pasta
- Parsley for serving (optional)
Instructions
- Make sofrito (roux): In a large, heavy pot, heat olive oil. Add onions, garlic, and green peppers. Cook at medium-high heat for about 5 minutes or until onions are soft.
- Add chicken and brown on each side. Add tomato, seasoning, and water. Boil for 10 minutes, then simmer for 15 minutes.
- Add potato and carrot and squash. Simmer for another 10 minutes.
- Add your noodles. Simmer for another 10 minutes or until the noodles become soft. Add more water if needed.
- Before serving, if you used bone-in and/or skin-on chicken, remove bones and skin.
- Sprinkle with parsley. Enjoy with crusty bread!