This Puerto Rican Style Chicken Soup is a family recipe that always hits the spot! It is a really simple recipe, but it creates a savory and flavorful broth that is better than any chicken soup I’ve ever tried! For this recipe you will need sofrito, so find a friend or family member who makes it, or make your own with my recipe HERE. It’s easy to make a batch and freeze in ice cube trays so you can pull out a cube whenever you need. Looking for more easy soup recipes? Check out some of my favorites:Vegetarian Tortilla Soup30-Minute Chicken RamenCreamy Chicken + Veggie Soup
Ingredients
- 1 3-4 lb young chicken
- 1 tbsp natural adobo
- 13 cups water
- 1 tsp apple cider vinegar
- 1 bay leaf
- ½ cup sofrito 4 cubes
- 2 medium-sized potatoes peeled + cut into bite-sized pieces
- 2 carrots diced
- 2 oz Angel hair pasta (omit if you are gluten-free)
- 1 ½ tsp salt or to taste
Instructions
- Season one 3–4-lb. chicken all over with 1 tbsp adobo.
- Combine chicken with 13 cups of cold water, apple cider vinegar and bay leaf and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer for about 25-30 minutes.
- Carefully lift the whole chicken out of pot and transfer to a cutting board, breast side up. Let it cool until you can handle it.
- Remove the wings, thighs and legs, and then breasts from the chicken carcass
- Pull off and discard any skin from legs and shred the chicken meat into bite-sized pieces. Return legs, breasts, wings, and what is left of the carcass to pot.
- Add the sofrito and your cut up carrots and potatoes to the pot.
- Continue to simmer soup, occasionally skimming fat that rises to the top with large spoon, until the potatoes and carrots are tender. Remove the carcass and break the angel hair pasta in half and add to the soup, cooking for a few minutes until al dente.
- Remove pot from heat. Add salt, and serve hot.
