Cuban Chicken Noodle Soup | Sopa de Pollo | Anitas Delights

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: pasta

Whole wheat noodles offer more fiber, while pasta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola oil is budget-friendly.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Fresh lemon juice offers better flavor, while bottled is more accessible.

Preheat oven to 425 degrees F.

Place chicken on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake in the preheated oven for 30 minutes or until the skin is golden brown.

Start the sofrito once the chicken is almost done roasting (about 10 minutes left).

Heat 2 tablespoons of olive oil in a dutch oven over medium heat. Add diced peppers, onion, and garlic. Cook for 5 minutes. Sprinkle in the sazon goya, cumin, oregano, and tomato paste. Stir and cook for 1 minute.

Remove the chicken from the oven and add to the pot, along with culantro leaves, bay leaves, bouillon cube, whole celery sticks, whole carrot sticks, and water.

Bring to a boil, then lower the heat to medium-low and simmer, covered for 20 minutes.

Using tongs remove the chicken from the pot and the celery and carrots.

Add the potatoes and sweet potatoes to the pot.

When cool enough to handle, shred the chicken (discard the skin and bones) and return the meat to the pot with the diced carrots and corn kernels.

Once the potatoes are tender, add in your pasta and cook until the pasta reaches your desired doneness. Add more salt and pepper according to taste.

Serve hot with a squirt of lime juice and a sprinkle of chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level: