This is hands down my favorite chicken noodle soup of all time. I like adding hot sauce and lime, sometimes a bit of cilantro. But I wanted to keep it as close as possible to how my grandmother makes hers. My grandmother would never add hot sauce or cilantro to her chicken soup but I occasionally do.
This soup and 1/2 of a Cuban sandwich will make anybody’s day. If you’ve ever been to Miami then you must have had Cuban chicken noodle soup at some point. Whenever I go to visit my family in Florida this is what I mostly eat, Cuban chicken soup and Cuban sandwiches because they sell them on almost every corner. Oh and ham croquettes and Cuban coffee in the mornings after a long jog on the beach? Yes!
- 3 quarts of water
- 2 lbs bone-in chicken seasoned to taste with adobo or poultry seasoning
- 3 potatoes
- 1 cup carrots
- 2 cloves garlic
- 2 pieces ears corn chopped into 4
- 2 tbsp sofrito
- 1 chicken bouillon
- 1/2 lb angel hair pasta
- salt and pepper to taste
Season the chicken with poultry seasoning or adobo.
Pour the water in a large pot, place the seasoned chicken in the water and cook for 45 minutes over medium-high heat.
Remove the chicken from the pot, remove the fat, and cut into bite-sized pieces.
Place the chicken back in the pot along with the corn, carrots, garlic, and potatoes.
Stir in the chicken bouillon powder, sofrito, salt, and pepper.
Cover and cook for 45 minutes or until the vegetables are fork tender.
Add the angel hair pasta and cook for 4-5 minutes.
Check for seasoning, serve with lime, and enjoy!