Cuban-Type Rooster Noodle Soup

Fideo means “noodle” in Spanish and refers to a type of short, thin pressure cooker pasta. You can prepare the broth for chicken noodle soup Cuban style, a light flavored one Soupadapted from The Chicken Soup Manifesto through Jens Ludwig, a day or two ahead and add the noodles to cook while the soup heats up. Caribbean dishes like this Cuban soup are a hot trend for 2022, according to the National Restaurant Association.

More pasta recipes from this week’s issue

Giada De Laurentiis pasta with apples, sausage and gorgonzola

The classic Pad Thai from Jet Tila

Amanda Rettke’s Buffalo Chicken Mac ‘N’ Cheese

Alison Ashton’s Spicy Ramen with Pork Balls and Eggs

Cuban style chicken noodle soup

Through jen louis

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ingredients

  • ¼ cup vegetable oil
  • 1 yellow onion, diced
  • 2 Carrots, peeled and cut into ½ inch coins
  • 4 Garlic cloves, thinly sliced
  • 2 large bay leaves
  • 1 tbsp salt
  • Big pinch saffron threads
  • 6 cups water
  • 1 (8-oz) can of tomato sauce
  • 2½-3 pounds Skin and bone-in chicken pieces (quarters, halves of the breast, etc.)
  • 2 cups peeled, diced red potatoes
  • 2 cups peeled, diced winter squash (such as squash or butternut)
  • 6 ounces Fideo (about 1½ cups) (or vermicelli or angel hair noodles, broken into pieces)
  • 3 tbsp lime juice
  • Freshly ground black pepper to taste
  • Lime wedges for serving (optional)
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directions

  1. Heat oil in a large saucepan over medium heat. Add onion, carrots, garlic, bay leaves, salt and saffron. Cook 3-4 minutes or until onion becomes translucent. Add water, tomato sauce, chicken, potatoes and squash. Bring to a boil. Reduce the heat to a gentle simmer; cook, uncovered, 20–30 minutes or until the chicken is done (an instant-read thermometer inserted into the thickest part of the thigh will read 165°F).

  2. Take the chicken out of the pot. When the chicken is cool enough, shred it; Discard skin and bones. Return the chicken to the pot along with the noodles. Simmer for 6-8 minutes or until the noodles are tender. Discard bay leaves. Stir in lime juice and salt and pepper to taste. Serve with lime wedges, if you like.

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For 4-6 servings.