Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)
I added a few things and adjusted the cooking time and temp to to what worked for me.
Recipe Summary Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)
A hearty soup that's great when you're sick or on snow days, that is rich in flavor and fall-off-the-bone goodness!! Bon appetit!
Ingredients | Chicken Leg Quarter Recipes6 chicken legs, skinned1 large onion, chopped1 green bell pepper, chopped1 hot chile pepper, seeded and minced⅓ red bell pepper, chopped4 cloves garlic, minced3 cups chicken stock2 pounds name root, cut into 1-inch chunks2 ears fresh corn, cut in thirds2 stalks celery, sliced2 carrots, sliced2 tablespoons recaito (such as Goya®)2 tablespoons sofrito (such as Goya®)4 cilantro leaves, minced½ cup orzo pasta1 teaspoon oregano leavesDirectionsPlace chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.If you have trouble finding name root, you may substitute yuca root. Also, some of the ingredients are Goya(R) products, so check your grocery store's ethnic foods aisle.Info | Chicken Leg Quarter Recipesprep:
35 mins
cook:
1 hr 25 mins
total:
2 hrs
Servings:
6
Yield:
6 servings
TAG : Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken Noodle Soup Recipes,
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