Bolivian Chicken and Noodle Soup

Bolivian Chicken and Noodle Soup

This Bolivian chicken noodle soup with plantains and fried noodles is pure comfort food. The ingredients are simple and inexpensive. It is a perfect winter meal.

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

• 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.
• 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.
• 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.
• Carefully strain the stock through a fine sieve into another pot to remove any remaining solids.
• 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.
• Sprinkle parsley before serving.
• Serve with 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. Serve hot.