Name: Mexican-Style Chicken Soup (Sopa de Pollo)
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 8
Ingredients: 1 Box Barilla® Fideo Cut Spaghetti; 4 Tablespoons Extra Virgin Olive Oil, Divided; 1 Whole chicken [organic]; 2 Stalks celery, diced; 1 small yellow onion, diced; 2 Carrots, diced; 2 Bay leaves; 1 Pint Cherry Tomatoes, Halved; 1 Jalapeno pepper, sliced; 1 Each red, green and yellow bell pepper, diced; 1 Cob of corn, kernels only; ½ Cup cilantro, sliced; 1 Cup queso fresco; To taste Sea salt and black pepper

Mexican-Style Chicken Soup (Sopa de Pollo)

1 hours 45 minutes

Weekend Weeknight Gatherings Winter Recipes Fall Recipes Chicken Dairy/Cream Extra Virgin Olive Oil Tomatoes Classic Blue Box Soup

Seasonal soups are a fall and winter recipe staple, and this chicken soup is no exception! Perfectly Seasoned Chicken soup should never be boring. In this recipe, using the whole chicken deepens the richness of the broth, while the tomatoes, jalapeno, corn, cilantro and peppers use elements of Mexican cuisine which elevate the flavor profile of this delicious soup!

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Ingredients

8 servings

1Box Barilla^® Fideo Cut Spaghetti

4Tablespoons Extra Virgin Olive Oil, Divided

1Whole chicken [organic]

2Stalks celery, diced

1small yellow onion, diced

2Carrots, diced

2Bay leaves

1Pint Cherry Tomatoes, Halved

1Jalapeno pepper, sliced

1Each red, green and yellow bell pepper, diced

1Cob of corn, kernels only

½Cup cilantro, sliced

1Cup queso fresco

To tasteSea salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place chicken, celery, onion, carrots, bay leaves in a pot, cover with 7 quarts water, season with salt and bring to boil, simmer for 1 hour. Strain broth, reserve on the side, cut chicken meat from legs and breasts, julienne, discard all the rest.

Step 2

Meanwhile pre-heat oven to 425° F, in a baking pan season tomatoes with salt, pepper and 2 tablespoons olive oil, roast in the oven until blistered and brown, about 15 minutes.

Step 3

At the same time in a separate baking pan roast peppers, corn kernels and jalapeno seasoned with remaining olive oil, salt and pepper, about 15 minutes.

Step 4

Bring broth back to boil, cook pasta in broth half the recommended cook time, stir in chicken, roasted vegetables and roasted tomatoes, turn heat off and let soup sit twenty minutes.

Step 5

Serve with queso fresco and cilantro over the top.

Fideo Cut Spaghetti

Fideo Spaghetti Tagliati, translated as Fideo Cut Spaghetti, is as light as the hair of an angel. These delicate, thin pasta strands bring enjoyment for all ages. Barilla^® Fideo Cut Spaghetti is made with non-GMO ingredients. For more information, please read our position.

Shape

Fideo Cut

Range

Classic Blue Box

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