Comodidad en un cuenco

No hay nada más reconfortante que un cuenco caliente de sopa de pollo con fideos.

Al ser de ascendencia cubana y puertorriqueña, me encanta mezclar los sabores de ambas culturas, y este clásico acogedor no es una excepción.

Una base rica en patrimonio con sabor latino

No es la típicasopa de pollo con fideos. Construyo mi base utilizando Aceite de Achiote Ecológico Domestic Gourmet y auténtico sofrito puertorriqueño, ingredientesque aportan un sabor atrevido y terroso y profundas raíces culturales a cada cucharada.

Toques finales cubanos brillantes

Para honrar mi lado cubano, termino estasopa de pollo con fideos,cilantro fresco picado y un chorrito de lima. Estos toques finales son opcionales, pero elevan el plato con un toque de frescura y cítricos que atraviesa la riqueza de la forma más hermosa.

¿Qué son los fideos? Hablemos de fideos

Para esta sopa de pollo, utilizo fideos-fideos finos de huevo similares a los fideos, capellini o cabello de ángel. Puedes optar por la variedad rota (trozos de 1″-2″) o utilizar fideos enteros, según lo rústico o refinado que quieras que parezca tu cuenco.

De mi cocina a la tuya

Esta sopa de pollo es más que una comida reconfortante: es una mezcla de tradición, amor e identidad. Espero que este plato traiga calidez a tu mesa y un poco de la historia de mi familia a tu casa.

¡iBuen provecho!

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2.50 from 2 votes

Sopa de Pollo con Fideos (Latin American Chicken Soup With Noodles)

This version of Latin American chicken noodle soup is a Fusion of Cuban & Puerto Rican cuisine.

Servings people

Tiempo de preparación 30

Tiempo de cocción 2

Equipment

Ingredientes

For The Chicken:

2 bone-in and skin-on chicken breasts
½ tsp salt
¼ tsp fresh cracked black pepper
1 tsp garlic powder
1 tsp onion powder
3 tbsp fresh oregano Can be substituted with 2 tsp dried oregano.

For The Sopa (Soup):

1 tbsp annatto oil Can be substituted with extra virgin olive oil
¼ cup Puerto Rican sofrito
½ cup celery sliced Approximately 2 stalks with the leaves removed
½ cup carrots cut into coins Approximately 2, peeled with ends removed
¾ cup Spanish onion diced Approximately ½ an onion. Can be substituted with white or sweet onions.
2 garlic cloves minced
1 bay leaf
8 cups low-sodium vegetable or chicken stock
¾ tsp salt If using salted stock, taste before adding any additional salt and then salt to taste.
½ tsp fresh cracked black pepper
½ cup cilantro chopped Set ¼ cup aside to use as garnish.
½ lb fideos Can be substituted with vermicelli, capellini, or angel hair.

Optional Garnish:

1 lime quartered

Elaboración paso a paso

Season chicken breasts with salt, pepper, garlic powder, onion powder, and oregano; sprinkling both sides evenly. Marinate and cover for at least an hour before cooking.
For best results, season the day before and let marinate for up to 24 hours.
If the chicken marinated overnight, remove the chicken from the refrigerator 1 hour before cooking and let it get to room temperature.
In a Dutch oven or stockpot, add in the achiote or olive oil over medium heat.
Once the oil starts to glisten or the heat reaches 375 degrees, use tongs to place the chicken breasts in the Dutch oven or stockpot, skin-side down to sear until golden brown. About 8-10 minutes.
Once the chicken breasts have seared to a golden brown, remove them with tongs and place them on a plate or platter.
Add the celery, carrots, onions, garlic, sofrito, and bay leaf into the pot. With a wooden spoon, scrape the browned bits off the bottom of the pot and cook down until slightly tender. About 5-7 minutes.
Add the chicken breasts back into the pot, this time skin-side up and cover with 8 cups of stock.
Raise the heat to high and bring to a boil.
When the soup is boiling, cover with the lid and lower the temperature to medium-low to low. The temperature will depend on your stove, you want the soup to be slightly simmering.
Cook on medium-low to low temperature for 2-4 hours. The longer, the better. The chicken should be "fall off the bone" tender.
Using tongs, remove the chicken breasts from the pot and place them onto a plate or platter. Remove the skin and bones with a fork and knife and return only the breast meat to the pot.
Add ¼ cup chopped cilantro and bring the soup back up to a rolling boil.
Add in the fideos. You can substitute with any fine egg pasta such as vermicelli, capellini, or angel hair.
Cook for 2-3 minutes until al dente.
*Pictured is homemade capellini.*
Serve soup using a soup ladle and garnish with a sprinkle of chopped cilantro and an optional squeeze of lime.

Notas

How to include your child(ren): There are many steps in which you can choose to include your little chef(s) depending on age.

Younger chef(s) can rip off the celery leaves, hand tear the cilantro, or use a fork and butter knife to remove the skin and bones from the cooked chicken (you can leave the chicken on the counter to cool beforehand); for a sensory activity.

Older chef(s) can prep the Mise en place for self-directed learning. If you do not have Puerto Rican sofrito on hand, depending on their skill level, allow your older chef(s) to make it for you. The recipe has been made available for them at the top of the page; click the «Puerto Rican sofrito» link.

Calories: 260kcal

Plato: Appetizer, Main Course, Soup

Cocina: Caribeño, Cuban, Latin, Puerto Rican, Spanish

Keyword: chicken noodle, chicken soup, fideo, sopa, sopa de pollo, soup

Nutrition

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