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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  • 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)


  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.

Loaded Cuban-Fashion Hen Protein Nachos Recipe and Images

Whether you are preparing for vegetables on the couch and check out the Super Bowl or looking for a divisible snack that is suitable for any occasion, those loaded nachos are the way to go. This recipe makes a hefty four to five servings, which makes it perfect to share with friends. Do this for your next game night or roommate dinner and I promise it will be a crowd puller.

The flavor layers are unreal and each bite is filled to the brim with equal parts of sticky cheese and tortilla crunch. I use Quest protein chips As a base for these nachos, and let me tell you, they didn’t disappoint. They withstood the layers of cheese, toppings, and chicken perfectly, and retained their texture even after baking. Quest protein chips come in a variety of delicious flavors. They contain 19 grams of protein in each bag. So you are basically feeding your body (at least we tell ourselves so to justify eating a whole leaf!). I liked the bold flavors of the chili lime chips mixed with the loaded taco-flavored protein chips, but any tortilla chip would work great with this recipe.

Especially me love to cook my chicken in an instant pot Because pressure cooking in sauce and seasoning makes your chicken breasts so easy to pull apart and shred for the top of your nachos. If you don’t have an instant pot, you can simply cook your chicken breasts in the same liquids and condiments in a conventional oven preheated to 400 ° C for 20-25 minutes.

Read on for the full recipe for your new address Snack on game day.


I used an instant pot to cook the chicken, but you can cook yours in the oven at 400 degrees for 20-25 minutes if you don’t have an instant pot.

Loaded Cuban Style Chicken Protein Nachos Recipe and Photos


  1. 3 sachets of Quest Chili Lime Protein Chips
    3 sachets of Quest Loaded Taco Protein Chips
  1. For the loaded chicken
    2 organic chicken breasts
    1/2 cup of chicken broth
    1/2 cup Trader Joe’s Spicy Taco Sauce (or Enchilada Sauce)
    1 tablespoon Trader Joe’s Cuban seasoning
  1. For the toppings
    1 cup of grated Mexican mixture cheese
    1/2 cup chopped grape tomatoes
    1/4 cup chopped red onion
    1/2 cup canned corn
    1/8 cup chopped jalapeños
    2 small avocados
    1/4-1 / 2 cup cooked black beans
    Fresh coriander
  1. For the “sour cream”
    1 cup of Greek yogurt
    1 tablespoon of onion salt
    1/2 lemon (squeezed)
    Drizzle with olive oil


  1. Add the chicken broth, chicken breast, taco sauce, and seasonings to your instant pot. Seal and cook under pressure for eight minutes.
  2. Cover your baking sheet with parchment paper and lay out your fries evenly. Cut open all of the toppings and set them aside.
  3. Preheat your oven to 350 degrees. Cover your fries evenly with your grated cheese.
  4. Once the chicken is done, release the pressure on your instant pot and carefully mince the chicken on a cutting board with two forks. Put the chicken back in the sauce it cooked in, shuffle around to recoat, and place evenly on top of your fries.
  5. Sprinkle all of the toppings – with the exception of your avocado – evenly over your chips. Bake for 10 minutes or until your cheese is nice and melted.
  6. Mix up your “sour cream”.
  7. Once you’ve removed the nachos from the coating, spread your avocado pieces evenly, sprinkle a little more coriander on top, drizzle your “sour cream” mixture over the entire tray, and serve.


Category poultry, starters Yield 4 servings prep time 10 minutes cooking time 10 minutes total time 19 minutes, 59 seconds