Subj : 3/13 Chik'n Nudl Soup 4
To   : All
From : Dave Drum
Date : Fri Mar 11 2022 14:47:01

March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Claudia's Sopa De Pollo (Chicken Soup)
 Categories: Poultry, Vegetables, Herbs, Citrus, Pasta
      Yield: 4 Servings
 
      2 lg Chicken thighs; bone in,
           - skin on
      2    Cubes chicken bouillon
    1/2 lg Onion; sliced thin
    1/2    Red or green pepper; not
           Sliced
      1    Yuca; peeled, in large
           - chunks *
      1    Malanga; peeled, diced *
      3 lg Carrots; scraped, in large
           - chunks
      3 cl Garlic; smashed
      2    Bay leaves
           Salt & pepper
      1 c  Dry vermicelli or thin
           - spaghetti; broken in
           - quarters  cooked al dente
      4    (to 6) lime wedges
 
  * yuca is also known as manioc or cassava. Malanga is a
  South American root vegetable similar to the potato.
  
  Fill a large pot with water and put in chicken, onion,
  garlic, red pepper(or green), bay leaves and bouillon.
  
  Bring to a boil over high heat.
  
  Reduce heat to medium and cover. Cook for 30 minutes.
  
  Remove lid and add carrots, yuca, malanga (see notes
  about substitutions). At this point you want to taste
  your broth and add salt and black pepper as desired.
  
  Bring the heat back up to medium-high and cover. Cook an
  additional 25 minutes.
  
  Start cooking noodles in a separate pot until desired
  tenderness - al dente recommended because the heat of
  the soup will soften them further.
  
  Remove the chicken from the pot and remove/discard the
  skin. Remove all the meat from the bone with a fork and
  knife or two forks and shred into pieces.
  
  Return to the stock pot and stir together.
  
  Ladle soup into bowls, add noodles and squeeze a lime
  wedge into the bowl.
  
  Serve and enjoy.
  
  RECIPE FROM: http://cookingincuban.com
  
  Uncle Dirty Dave's Archives
 
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