This soup is so perfect for the upcoming cold weather…tasty and easy to make!
The other day my friend posted a picture of a Puerto Rican chicken noodle soup with veggies. It brought so many memories from Puerto Rico, my grandmother making the soup, and obviously I started to crave the soup. My recipe was missing something, so my dear friend Brenda, actually gave me the details of how she made her soup, and today I decided to make my version of such soup.
The secret ingredient is
Here is the recipe!
Broccoli, Cabbage, Sweet Potato, Chicken-Noodle Soup
2 Boneless Chicken Breast, Cubed
1 32oz Chicken Broth
1 Cup Broccoli, Frozen
1/4 Cup Cabbage, Chopped
1/2 Yellow Onion, Diced
1 Sweet Potato, Cubed
Salt to taste
4 Cubes of Knor Chicken Stock
1 Hand Package of Angel Hair Noodles
1-2 Cups of water
In a heavy pot, add 1-2 cups of water, onion, salt, add the diced chicken, add the 4 cubes of chicken stock. Bring to a boil. Add the chicken broth and the noodles, cook for 5 minutes then add the vegetables. Lower the temperature to Medium and cook until veggies and pasta are tender. Taste for salt and add more if you prefer...enjoy!
I love to serve the soup with chopped avocado, bread, and/or fried green plantains for that extra delicious crunch!