HEARTY PANAMANIAN-STYLE CHICKEN NOODLE SOUP (SANCOCHO)

Hearty Panamanian-Style Chicken Noodle Soup (Sancocho) image

A hearty soup that's great when you're sick or on snow days, that is rich in flavor and fall-off-the-bone goodness!! Bon appetit!

Provided by damaris

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes

Time 2h

Yield 6

Number Of Ingredients 16

Ingredients

6 chicken legs, skinned
1 large onion, chopped
1 green bell pepper, chopped
1 hot chile pepper, seeded and minced
⅓ red bell pepper, chopped
4 cloves garlic, minced
3 cups chicken stock
2 pounds name root, cut into 1-inch chunks
2 ears fresh corn, cut in thirds
2 stalks celery, sliced
2 carrots, sliced
2 tablespoons recaito (such as Goya®)
2 tablespoons sofrito (such as Goya®)
4 cilantro leaves, minced
½ cup orzo pasta
1 teaspoon oregano leaves

Steps:

Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.
Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.
Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 70 g, Cholesterol 64.4 mg, Fat 7 g, Fiber 5.4 g, Protein 31.3 g, SaturatedFat 1.3 g, Sodium 687.1 mg, Sugar 7.4 g