A Tale of Two Chicken Soups

KK requested Soup….


I grew up eating chicken soup that was made up of left over chicken, soup greens, pasta and tiny veggies. My husband grew up eating a chicken soup called Sancocho which is a slow cooked soup that contains chicken, cilantro, yuca, plantains, corn on the cob and small pieces of potato. I love them both. My family, not so much. :(  So I came up with a recipe that includes everyone’s favorite from each soup that is easy to throw together and even better the next day.

Here is what you will need:

  • ½ of a large spanish onion – Diced
  • 2 tablespoons of olive oil
  • 2 chicken breast – skin removed
  • 4 chicken legs – skin removed
  • teaspoon of garlic powder
  • teaspoon of salt
  • ½ teaspoon pepper
  • 12 cups of water
  • 3 packets of Goya chicken powdered bouillon
  • large handful of chopped cilantro
  • few pieces of frozen yuca
  • 1 cup of frozen veggies
  • 1 cup of tiny pasta

Here is what you will need to do:


Saute diced onion in olive oil for a few minutes until translucent.


Add in chicken pieces and sprinkle with garlic powder, salt and pepper. Toss everything in the pot around.


Add in water and packets of chicken bouillon. Give it all a good stir.


Bring to a boil, cover and cook for 15 minutes. Add your frozen yuca pieces, cover and boil for another 15 minutes.


Bring soup to a simmer.

  Remove cooked chicken from the pot, cut meat off the bones and cut chicken into bite size pieces.


Add chicken and large handful of chopped cilantro back to the pot. Give a good stir, cover and simmer for 10 minutes.


Add in your pasta and veggies, cover and cook until pasta and veggies are tender. Remember to keep giving a good stir every once in a while, so the pasta pieces don’t stick to the bottom of the pot.



And there you have it…

Enjoy :)




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