Alright, so I got SO caught up with finals and showing that I finally have just a week to relax (Wasn't scheduled for work this week, so making the most of it with friends,family,and food!) 
This is a recipe that you can alter according to your taste. The veggies don't need to be perfect. I usually use the veggies that are just a few days away from going to the trash. So this is a great way to clear out older veggies from the fridge, without them going to waste!
I noticed with adding yellow squash/zucinni, it creates a thicker soup, but that is only if you like it that way.
**PUT YOUR POTATOES ON THE SIDE. THEY GO IN WITH THE NODDLES**
Water and olive oil
Usually I cook the chicken for a little bit to create the stock. I pull it out and dice it up but I like it to be raw halfway through, because I put it back in later to finish so it won't be dry.
I usually use about 3 celery sticks, handful of carrots, 1/3 of a tomato, handful of cilanto, half a jalapeno (give it a kick!), half red/green peppers (when I have them on hand), a clove or two of garlic, about 1/3 or a little more of an onion. Also, add one chicken bouillon!
Dice up your carrots and celery. I uploaded chopped carrots, but I don't know where it went LOL
Cook your veggies until they are soft....about 30-45 Minutes
Then to trick everyone in the house hold that doesn't like to eat their veggies......put them in a blender!
Once you put the blended veggies/stock back in the pot, add your potatos and noddles.
After they are almost done, add your chicken you diced earlier. It will be cooked completely in the next 5/10 minutes.
It takes a little extra time, but it is delicious. With the spices, you sprinkle to taste. I'm usually add a decent amount of Adobo! Just keep tasting it. Badilla is used for color, I just have the travel version and large version pictured.
If you are really feeling lucky, try this with a little bit of fresh squeeze lime juice! (I like a lot lime, so just start off with a squeeze or two)
And if you are feeling extra lucky, put in a few slices of banana. It will give you just the right amount of sweet and salty
We have made this for years, but I've tweaked the recipe just so it's a little spicey now It great for when you just don't feel good, feel sickness coming on, or you just want yummy comfort food.
Enjoy!
This is a recipe that you can alter according to your taste. The veggies don't need to be perfect. I usually use the veggies that are just a few days away from going to the trash. So this is a great way to clear out older veggies from the fridge, without them going to waste!
I noticed with adding yellow squash/zucinni, it creates a thicker soup, but that is only if you like it that way.
**PUT YOUR POTATOES ON THE SIDE. THEY GO IN WITH THE NODDLES**
Water and olive oil
Usually I cook the chicken for a little bit to create the stock. I pull it out and dice it up but I like it to be raw halfway through, because I put it back in later to finish so it won't be dry.
I usually use about 3 celery sticks, handful of carrots, 1/3 of a tomato, handful of cilanto, half a jalapeno (give it a kick!), half red/green peppers (when I have them on hand), a clove or two of garlic, about 1/3 or a little more of an onion. Also, add one chicken bouillon!
Dice up your carrots and celery. I uploaded chopped carrots, but I don't know where it went LOL
Cook your veggies until they are soft....about 30-45 Minutes
Then to trick everyone in the house hold that doesn't like to eat their veggies......put them in a blender!
Once you put the blended veggies/stock back in the pot, add your potatos and noddles.
After they are almost done, add your chicken you diced earlier. It will be cooked completely in the next 5/10 minutes.
It takes a little extra time, but it is delicious. With the spices, you sprinkle to taste. I'm usually add a decent amount of Adobo! Just keep tasting it. Badilla is used for color, I just have the travel version and large version pictured.
If you are really feeling lucky, try this with a little bit of fresh squeeze lime juice! (I like a lot lime, so just start off with a squeeze or two)
And if you are feeling extra lucky, put in a few slices of banana. It will give you just the right amount of sweet and salty
We have made this for years, but I've tweaked the recipe just so it's a little spicey now
It great for when you just don't feel good, feel sickness coming on, or you just want yummy comfort food. Enjoy!
