Bolivian Chicken and Noodle Soup

Ingredients

• 1 (16 ounces) package conchiglie noodles (or your favorite noodles)
• 4 Tbsp vegetable oil
• 1 large red onion, chopped
• 1 medium bell pepper, diced
• 2 garlic cloves, minced
• 1 whole free-range chicken (about 5 pounds), rinsed, with giblets
• 4.5 quarts water
• 2 bay leaves
• 4 medium carrots, chopped
• 2 tsp pepper
• 2 tsp salt, or to taste
• 4 Tbsp fresh curled leaf parsley, chopped
• 5 ripe plantains

Instructions

1. 1

   To a large stockpot over medium heat, add...: To a large stockpot over medium heat, add oil and heat slightly. Add the noodles and fry until golden brown, stirring constantly (about 4 minutes). Remove pasta from pot with a slotted spoon and set aside.

2. 2

   To the same pot, add onions, bell peppers...: To the same pot, add onions, bell peppers and garlic. Cook and stir for about 6 minutes, until the vegetables are softened and browned. Remove from the pot and set aside.

3. 3

   Place the chicken and bay leaves in the...: Place the chicken and bay leaves in the same stockpot over medium heat. Pour in 4.5 quarts of water and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 40 minutes - 1 hour. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin, bones and giblets; shred the meat.

4. 4

   Carefully strain the stock through a fine sieve...: Carefully strain the stock through a fine sieve into another pot to remove any remaining solids.

5. 5

   Bring the stock, carrots and onion mixture to...: Bring the stock, carrots and onion mixture to a gentle boil over medium heat. Cook for 5 minutes. Add pasta, salt and pepper and cook for 10 minutes, two minutes before turning it off, add chicken.

6. 6

   Sprinkle parsley before serving.

7. 7

   Serve with plantains.

8. 8

   To Cook The Plantains: Rinse and dried plantains....: To Cook The Plantains: Rinse and dried plantains. Cut off both ends and discard. Cut each plantain in half. Place plantains in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes. Servehot.