Chicken Soup with Pasta and Vegetables

Name: Chicken Soup with Pasta and Vegetables
Ingredients: 1 package pasta (fettuccine or rotini); 8 1/2 cups water (2 liters); 4 1/2 lbs chicken legs and thighs (about 2 kg); 2 carrots, diced; 1 chayote squash; 2 potatoes; 2 zucchini; 20 sprigs fresh parsley, washed and chopped; 2-3 stalks celery, chopped; 2 tomatoes; 1/2 onion; 1-2 small sprigs fresh oregano; 2 cloves garlic; 2 teaspoons coarse salt; 2 chicken bouillon cubes; 12 3/4 cups water, again (3 liters)

Cynthia Serena @cynthiaserena

Guadalajara

Chicken soup heals the body, and it makes me happy to prepare a soup for my children and grandchildren that restores their spirits! Lately, I’ve been sick, so I cook with the help of my teenage son and my oldest grandson—I sit while they do the cooking.

Cynthia Serena @cynthiaserena

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Ingredients

1 packagepasta (fettuccine or rotini)
8 1/2 cupswater (2 liters)
4 1/2 lbschicken legs and thighs (about 2 kg)
2carrots, diced
1chayote squash
2potatoes
2zucchini
20 sprigsfresh parsley, washed and chopped
2-3 stalkscelery, chopped
2tomatoes
1/2onion
1-2small sprigs fresh oregano
2 clovesgarlic
2 teaspoonscoarse salt
2chicken bouillon cubes
12 3/4 cupswater, again (3 liters)

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Steps

1

Wash and disinfect the potatoes and chayote; leave them whole for the soup. Wash the chicken well. I prefer skinless chicken. For 2 kg, use 4 legs and 4 thighs, serving 1 thigh and 1 leg per person.
2

In a large pot, cook the chicken, chayote, and potatoes along with the fresh oregano, garlic, onion, and chicken bouillon cubes for about 25–30 minutes. Skim off any foam that forms.
3

Bring 8 1/2 cups (2 liters) of water to a boil, then add the pasta and cook for just 10 minutes. Drain and set aside.
4

Remove the chicken, vegetables, garlic, tomatoes, and onion from the broth and set aside. Vegetables have different cooking times: carrots take about 7 minutes, and zucchini should stay firm and crisp, so add it at the end to cook just with the residual heat.
5

Add the diced carrots to the broth and simmer for 5 minutes over low heat, then add the chopped celery and parsley.
6

Peel and chop the cooked potatoes and chayote, then return them to the pot along with the chicken.
7

Serve in deep bowls, making sure each serving has vegetables and pasta. Serve with lime, avocado, and hot sauce to taste.
8

Add the potatoes, chayote, and pasta to the boiling broth, cover, and after 2 minutes, add the zucchini. Turn off the heat and keep covered.
9

Blend the tomatoes, onion, and garlic you set aside, and save for another soup or dish. I blend and freeze it in a Ziploc bag labeled 'tomato sauce' with the date.