Cuban Style Chicken Noodle Soup
Equipment
- Large soup pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon oregano
Salt and pepper to taste
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup uncooked noodles (such as egg noodles or vermicelli)
1 lime, juiced
Fresh cilantro for garnish
Instructions
Sauté Aromatics
- Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic, sauté until fragrant, about 2 minutes.
Add Vegetables
- Stir in sliced carrots, celery, and diced red bell pepper. Cook for another 5 minutes until vegetables start to soften.
Season
- Sprinkle cumin, paprika, oregano, salt, and pepper over the vegetables. Stir well to coat evenly.
Simmer
- Pour in chicken broth and bring the soup to a gentle boil. Reduce heat to low and let it simmer for 20 minutes to allow flavors to meld.
Add Chicken And Noodles
- Stir in shredded chicken and uncooked noodles. Cook until noodles are tender, about 10 minutes.
Finish And Serve
- Squeeze fresh lime juice into the soup and give it a final stir. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot.
Notes
Don't be afraid to get creative with this recipe! Feel free to adjust the seasonings to suit your taste preferences and experiment with different noodle varieties for a unique twist on this classic soup.