Spanish Chicken Soup

Name: Spanish Chicken Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings (3 qt.)
Cuisine: Europe, Spanish
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 teaspoons adobo seasoning; 2 tablespoons olive oil; 2 celery ribs, chopped; 1 medium onion, chopped; 1 medium carrot, chopped; 1/4 cup sofrito tomato cooking base; 2 quarts water; 1 bay leaf; 2 medium Yukon Gold potatoes, peeled and cubed; 12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces; 1 teaspoon salt; 1/2 teaspoon pepper; Fresh cilantro leaves, optional

TOTAL TIME: Prep Time: 15 min. Cook Time: 50 min. YIELD: 12 servings (3 qt.)

A hearty soup made from scratch is the perfect antidote for chilly weather. Save leftovers for weekday lunches sent to work in a thermos or quickly reheated in the microwave. —Taste of Home Test Kitchen

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 teaspoons adobo seasoning
2 tablespoons olive oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup sofrito tomato cooking base
2 quarts water
1 bay leaf
2 medium Yukon Gold potatoes, peeled and cubed
12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
Fresh cilantro leaves, optional

Directions

1. Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.
2. Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes.
3. Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes.
4. Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.

Nutrition Facts

1 cup: 324 calories, 12g fat (3g saturated fat), 52mg cholesterol, 530mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.