SOPA DE POLLO CON FIDEOS (CHICKEN NOODLE SOUP)

sopa de pollo con fideos (chicken noodle soup) image

Provided by @MakeItYours

Number Of Ingredients 14

1 whole chicken, cut into 8 pieces, bone-in skin removed
3 teaspoons kosher salt
1 teaspoon pepper
3 tablespoons olive oil
2 quarts of chicken stock
1 tablespoon oregano
3 tablespoons sofrito
2 celery stalks, small diced
1 large onion, small diced
1 medium carrot, sliced
1 large potato, small diced
1 envelope Sazon con Achiote
1 large bay leaf
14 oz fideo noodles or broken angel hair pasta

Steps:

Store the chicken wings in a resealable bag and freeze for later use. Remove the skin from the remaining chicken pieces, reserve the back of the chicken.
Rub the chicken pieces and back with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes.
Heat a large heavy bottom pot over medium-high heat. Brown all the chicken on all sides, transfer to a plate.
Add sofrito purée, onion, carrot, and celery with remaining olive oil to the pot. Cook for 5 minutes, or until onions are translucent. Return all the chicken to the pot.
Add the chicken stock sazon, and bay leaf, bring to a boil. Reduce to a simmer and cover, simmer for 30 minutes.
Uncover and add potatoes, simmer uncovered for 15 minutes, potatoes are tender, stirring occasionally.
Remove chicken pieces from the pot and carefully cut the meat off the bones. Return the chicken to the pot.
Add the noodles and cook until pasta for 8 minutes or until it is al dente.