Cuban Chicken Soup

Method12 steps · about 2 hr 10 min

1. 1

   Step 1: Cut 2 carrots and 2 celery ribs into roughly 2-3 inch pieces. Peel and cut the onion (1 Large) in half or quarters. Peel the garlic (5–6) and smash slightly.

   Uses 1 Large Onion (peeled, halved or quartered) · 5–6 garlic cloves, peeled and smashed · Two celery stalks for strained broth · Two carrots for strained broth

2. 2

   Step 2: Put the chicken, prepared stock vegetables and garlic, bay leaf (1), oregano and cumin (½ teaspoon) in a large pot with the sixteen cups water (16 cups). Use a pot large enough for the water to cover the ingredients with room for simmering.

   Uses Prepared onion garlic and two broth carrots and celery stalks · 2 lb bone-in skin-on chicken pieces (drumsticks, thighs or wings) · 1 Bay Leaf · 1 teaspoon Dried Oregano · ½ teaspoon Cumin · 16 cups Water

3. 3

   Step 3: Bring the water to a boil over high heat. Once boiling, immediately lower the heat to medium to medium-low; the water should remain at a simmer. Half-cover the pot. Simmer the chicken broth for about 90 minutes, stirring only occasionally. Using a large spoon, wooden spoon or strainer, skim off the foam and grease that rise to surface and discard. Do this the first 15-30 minutes of the cooking time; remember to half cover the pot again.

   Simmer chicken broth · 90 minUses Chicken and stock aromatics in water

4. 4

   Step 4: During the stock simmer, slice the remaining carrot and dice the remaining celery stalk. Peel and cut pumpkin (1 pound) into one-to-two-inch (2.5–5 cm) cubes and potato (1 Medium) into one-inch (2.5 cm) cubes. Cut the corn cob (1) into roughly one-inch (2.5 cm) rounds. Reserve these vegetables for the finished soup.

   Uses Remaining one celery stalk for soup · Remaining one carrot for soup · 1 pound Pumpkin (cut into 1-2 inch cubes) · 1 Medium Potato (cut into 1 inch cubes (about ½ lb.)) · 1 Corn Cob (cut into 1 roughly inch rounds)

5. 5

   Step 5: Take the stock off heat and lift out the cooked chicken. Once cool enough to handle, strip the meat from the bones and tear into bite-sized pieces; discard bones, skin and cartilage. Reserve the cooked meat separately.

   Uses Simmered chicken stock and fully cooked chicken

6. 6

   Step 6: Remove and discard the spent stock vegetables and bay leaf, then strain the broth through a fine sieve into a large bowl. Clean the pot and strain the broth again while returning it to the pot. Keep the reserved cooked chicken separate.

   Uses Reserved chicken stock with cooked chicken removed

7. 7

   Step 7: Boil fresh water in a separate saucepan. Cook the six ounces fidelini noodles according to their package instructions, then drain and reserve. These noodles are cooked separately so they do not absorb the prepared soup broth.

   Cook noodles to package directionsUses 6 ounces Fidelini (Fideo Noodles) · Additional water as needed to boil noodles separately; drain after cooking

8. 8

   Step 8: Place the chicken broth back into a clean, large pot over medium-high heat. When the broth comes to a simmer add 1-2 tablespoons of the chicken base and the turmeric powder (½ teaspoon) to the broth. Stir well until the chicken base dissolves completely.

   Uses Prepared strained chicken broth · 1–2 tablespoons chicken base, according to taste · ½ teaspoon Turmeric Powder

9. 9

   Step 9: Add the sliced carrots, celery, pumpkin, potatoes and corn cobs to the pot, cover and cook for 5-7 minutes.

   Cook vegetables · 7 minUses Seasoned simmering chicken broth · Prepared remaining carrot celery pumpkin potato and corn

10. 10

    Step 10: Bring the soup to a boil, at about medium-high to medium heat. When the soup starts to boil, lower the heat and keep it at a simmer, uncover the pot and stir only occasionally.

    Uses Soup with added vegetables

11. 11

    Step 11: Add the reserved chicken meat and the cooked noodles to the pot; stir to combine all the ingredients well. Cover and cook the soup for another 5-10 minutes until the carrots, potatoes and pumpkin are tender. Taste the soup and add salt (to taste), if needed.

    Finish soup · 10 minUses Simmering chicken-and-vegetable soup · Reserved deboned cooked chicken · Separately cooked drained fidelini noodles · Salt (to taste)

12. 12

    Step 12: Serve this chicken soup with lots of lemons or limes, and your favorite hot sauce.

    Uses Finished soup with tender vegetables chicken and noodles · Lemon or lime wedges for serving, optional; amount unspecified · Hot sauce for serving, optional; amount unspecified