You know when you have a cold or it’s chilly out and chicken noodle soup just warms you from the inside out!? This Cuban style chicken noodle soup accomplishes all of that but it’s BETTER than any other chicken soup with more flavor and more substance!
My little ones Coco and Ash were both sick with bad colds this past week (it’s that time of year) so Cuban style chicken noodle soup is what was on the menu in our house. Growing up in a Cuban family, this soup is one of those dishes that brings me back to my childhood. The flavors of chicken, lemon, tomato and the heartiness that the potatoes add will have you making this soup over and over again!
Right off the bat I need to tell you that this recipe has Sazon in it. Don’t panic if you don’t know that that is or can’t find it. It has just a teensy bit of flavor but it gives your food that gorgeous golden color. The soup will still taste amazing without it so no need to worry or set out on a sazon hunt if your store doesn’t carry it 🙂 ok…now we can move on!
Go ahead and chop your veggies before you get started. I have this little scraper thing and if you don’t have one, you NEED to get one! You can find it here. I don’t keep things around that I don’t need and I use this scraper all the time. You can smash garlic with it, and when you have to transfer a bunch of little things (like wet herbs) from your cutting board, this gets every last piece with no mess! Ok…moving on again. (I feel like I’m extra wordy on this post!) Maybe I’m just super excited about it!!
Into your pot go the chicken thighs, sazon, salt, onion, potatoes, carrots, tomato sauce, chicken broth, and water. Stir this all together, cover and bring to a full boil.
Once it has come to a boil, reduce the heat to medium-low and simmer for 45 minutes. After the 45 minutes, remove the chicken (using tongs is easiest) and peel off the skin and throw that away. Pull the meat off the chicken and add that back into the pot. You can throw away the bones too.
Once you add your chicken back in, you can then also add in the oregano, lemon juice, and spaghetti noodles. I like to break my noodles up quite a bit so it’s easier to eat.
Bring back up to a full boil and then cook for another 10 minutes or until the noodles are soft.
I like to serve mine with cilantro and an extra lemon wedge but you can eat it as is and it’s still perfect!!
Chicken noodle soup flavored with tomato and fresh lemon juice. Taste just like Abuela used to make!
- 8 chicken thighs (with bone and skin on)
- 2 cans of plain tomato sauce (8 ounce cans)
- 2 packets sazon goya (This is a seasoning packet that mainly adds color and a tiny bit of flavor boost. If you can't find it, just skip it)
- 1 and 1/2 tbsp salt
- 1/2 onion finely chopped (about 1/2 cup)
- 3 large carrots (chopped)
- 1 large potato (cut into 1" squares)
- 5 cups chicken broth
- 5 cups water
- 1 and 1/2 tsp dried oregano
- Juice from 1/2 large lemon (about 2 tbsp)
- 8 ounces dried spaghetti noodles (half a box)
- Fresh chopped cilantro for ganish (totally optional!)
In a large pot, add your chicken, onion, potato, carrots, tomato sauce, salt, and sazon packets, chicken broth, and water.
Stir everything together, cover your pot, and bring to a heavy boil.
After you get to a full boil, reduce the heat to medium low and simmer for 45 minutes (covered).
After the 45 minutes, use tongs and remove the chicken from the pot. Throw away the skin (I can't think of any good use for it...sorry!) and using 2 forks, pull all the meat off of the bones and add the meat back to the pot.
Squeeze in your lemon juice and add in the oregano.
Break the spaghetti into small pieces and add to the pot.
Bring everything back to a boil (medium-high heat) and cook for another 10 minutes or until the spaghetti is tender.
Garnish with cilantro and serve with an extra lemon wedge for a little extra flavor...not that it needs any more!! 🙂