I love me some soup. Ask my friends, ask my family, I’m a huge soup person. I could have the stuff for literally three meals a day and never feel any type of way about it….as an active Weight Watcher, soup is an awesome meal substitution that can house a boatload of flavor without all of the fat (so long as you stay away from the cream!). Oh, and they’re literally SO easy to make with minimal babysitting. Generally speaking, you pop a bunch of shit into a pot and let it go all day and then by the time you’re starving at night? Bam. Dinner.
When it starts getting chilly out, the first soup I turn to is the classic Chicken Noodle soup with a bit of a hispanic twist. Hector is Ecuadorian and he generally appreciates it when I incorporate some of his cultural flavors into whatever I make for dinner, plus let’s be real. Hispanic food is bomb. This recipe is super simple, the key is to have really good quality ingredients that make for a real depth of flavor once all cooked together. Where we live, we have a Polloria (a live chicken market) where you can get a fresh chicken plucked for you, and let me tell you that that makes all of the difference. Obviously I get that not everyone has that luxury, but when you’re at the supermarket picking up some chicken I’d opt for the organic stuff just because it might still have some semblance of flavor to it as opposed to the factory-farmed shit. But that’s a whole different post for another day. Here’s some good info if you want to learn a little bit more about factory farming.
I DIGRESS. Anyway. Here’s that recipe I was talking about before I got off-track. If you guys try this bad boy out, snap a pic for Instagram and tag me (@victoriasneden) in it so I can take a peek! I loooove seeing you guys recreate my dishes, it makes me all warm and fuzzy inside. Enjoy!
What You’ll Need:
Rotisserie Chicken (from the grocery store guys)
1 bag baby carrots
1 bag frozen corn on the cob (I like the Goya brand)
1/2 bag frozen peas
1 Spanish Onion
4 Quarts Chicken Broth (Get the low sodium stuff)
3 Cloves garlic
1 Bag Egg Noodles
Herbs: Rosmary, Thyme, Salt, Pepper, Red pepper flakes, 1 packet of Sazon seasoning
1. Dice the onion, mince the garlic, and chop the carrots. Remove all meat from the chicken, save the carcass.
2.In a large soup pot, drizzle a couple tablespoons of olive oil and sautee onion/garlic until translucent. Add herbs, stir constantly to avoid burning.
3. Add in the carrots, corn, peas, and Rotisserie chicken carcass.
4. Add all of the chicken broth. Bring to a boil, reduce to a simmer. Let that bad boy simmer for up to like, 6 hours (I mean, I haven’t tried leaving it for that long, but at minimum you want to let the flavors marry for a good hour or so).
5. Pull out the chicken carcass and discard. Add 1 bag egg noodles and bring back to a boil, cook according to package directions. Add in chicken meat.
Serve with lime wedges and crusty bread!
Cooks Notes: I don’t measure anything guys. The herbs are to your tastes, if you like spicy then add more red pepper flakes. Same goes for the Rosemary and Thyme. Start with a Tablespoon of each and add more as you go.