Cuban American Chicken Noodle Soup
There are tons of variations of chicken soup out there and however you make it, every mom needs to have chicken noodle soup in her catalog of mom’s sicky-poo remedies. My version is a little different to traditional American version as my parents and grandparents are Cuban therefore I grew up eating they’re version when I was sick. I have since adapted it a bit to include some traditional American ingredients like celery and thyme so I call it, Cuban American Chicken Noodle Soup.
Last week my husband became ill with a strong stomach bug and then past it over to my daughter…fun times! I’m starting to feel a little funny too so I figured it was the perfect weekend to make a batch of this all purpose comforting soup.
- 1 Tablespoon of Olive Oil
- 3 Cloves of Garlic Minced
- 1 Small to Medium Onion Chopped (I used a Yellow Onion)
- 2 Celery Stalks Sliced
- 2 - 3 Carrots Sliced
- 1 Large Potato Cubed
- 5 Pieces of Chicken Thighs or Drumsticks
- 2 Bay Leaves
- 1 Tablespoon Bijol (or Safron) Seasoning
- 1 Teaspoon of Fresh Chopped Thyme
- Salt and Pepper to Taste
- 3 Lemons
- 5 Bundles of Fine Noodles
- Take a large stock pot and put it on medium, medium high heat then coat the bottom with the olive oil.
- Add the onion and celery and saute for a few minutes until clear.
- Add the garlic and saute for another minute, stirring constantly not allowing the garlic to burn or stick.
- Add 6 cups of water, the chicken, bay leaves, thymes, salt and pepper.
- Stir up the ingredients, bring it up to a boil, then cover and simmer for 30 minutes.
- Add the carrots and potatoes, let it simmer for another 20-30 minutes.
- Add the noodles, bijol, and the juice of 2 limes.
- Once the noodles are cooked through, add salt and pepper to taste and serve with or without chicken.