Sopa de Pollo Cubana con Malanga

Ingredientes

• 1 lb boneless, skinless chicken thighs
• 1/4 cup finely chopped white onions
• 2 medium carrots (chopped)
• 2 medium russet potatoes (chopped)
• 4 cups low sodium chicken broth
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 1 chicken flavored bouillon cube (crushed)
• 1/4 teaspoon black pepper
• 1-2 ounces fideo noodles (or angel hair pasta)
• Lime wedges
• Saltine crackers (optional)
• Tostones (Twice Fried Plantains) (optional)
• 2 large unripe green plantains (peeled and sliced into chunks)
• 1 medium yuca (peeled and cut into one-inch cubes)
• 1 medium malanga (peeled and cut into chunks)

Preparación

1. 1

   In a large pot, add chicken, onions, carrots, potatoes (and other vegetables, if using), chicken broth, cumin, oregano, bouillon cube, and black pepper. Cover and bring to a boil then reduce heat to low for 30-40 minutes.

2. 2

   Remove the chicken from the pot and shred with two forks. Place the shredded chicken back in the pot.

3. 3

   Add the fideo noodles (or angel hair pasta) into the pot. Cook for another 10 minutes on medium heat. The noodles tend to absorb a lot of water so if you see that the soup needs more liquid, add 1 cup of water at a time.

4. 4

   Serve the chicken soup with lime wedges, saltine crackers and/or tostones. Enjoy!