Chicken Soup “Sopon”
By Abuela Lilia
November 27, 2016
- Prep: 15 mins
- Cook: 50 mins
- Yields: 8 Servings
Ingredients
4 chicken thighs (no skin, cut in 2 pieces)
1 chicken breast (no skin, cut in 4 pieces)
1/2 onion, cut in large enough pieces to be able to easily remove later
1/3 green pepper, cut in large enough pieces to be able to easily remove later
4 garlic cloves, smashed large enough pieces to be able to easily remove later
2 small malagas, peeled and cut
4 small red potatoes, peeled and cut
Directions
1In large pot put in the 1st 10 ingredients on the list (chicken through vegetables) and pour in water in to cover all ingredients.
2Cover and cook on HIGH heat until it begins boils (15-20 minutes).
3Add cumin and and salt to taste and stir.
4Bring heat down to a simmer for 20 minutes.
5Remove large pieces of onion, pepper and garlic. Mix in cuisinart into a puree and return them back into the soup.
6Remove chicken, remove bones, shredded the meat and return to the soup.
7Add upto 4 cups of hot water.
8Add in 4 rings of fideo and bring heat back to simmer. If you unable find fideo soup noodle, you can substitute vermicelli pasta and break into 2-inch pieces, use 3/4 lb.
9Add more salt and cumin to taste.
10Serve with a squeeze of lime.
0 Reviews
