MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Claudia's Sopa De Pollo (Chicken Soup)
Categories: Poultry, Vegetables, Herbs, Citrus, Pasta
Yield: 4 Servings

2 lg Chicken thighs; bone in,
- skin on
2 Cubes chicken bouillon
1/2 lg Onion; sliced thin
1/2 Red or green pepper; not
Sliced
1 Yuca; peeled, in large
- chunks *
1 Malanga; peeled, diced *
3 lg Carrots; scraped, in large
- chunks
3 cl Garlic; smashed
2 Bay leaves
Salt & pepper
1 c Dry vermicelli or thin
- spaghetti; broken in
- quarters cooked al dente
4 (to 6) lime wedges

* yuca is also known as manioc or cassava. Malanga is a
South American root vegetable similar to the potato.

Fill a large pot with water and put in chicken, onion,
garlic, red pepper(or green), bay leaves and bouillon.

Bring to a boil over high heat.

Reduce heat to medium and cover. Cook for 30 minutes.

Remove lid and add carrots, yuca, malanga (see notes
about substitutions). At this point you want to taste
your broth and add salt and black pepper as desired.

Bring the heat back up to medium-high and cover. Cook an
additional 25 minutes.

Start cooking noodles in a separate pot until desired
tenderness - al dente recommended because the heat of
the soup will soften them further.

Remove the chicken from the pot and remove/discard the
skin. Remove all the meat from the bone with a fork and
knife or two forks and shred into pieces.

Return to the stock pot and stir together.

Ladle soup into bowls, add noodles and squeeze a lime
wedge into the bowl.

Serve and enjoy.

RECIPE FROM: http://cookingincuban.com

Uncle Dirty Dave's Archives

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... There's nothing like a good steak - unfortunately this wasn't one.
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