Spanish Chicken Soup Recipe
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Servings: 12 servings.
1 broiler/fryer chicken (3 to 4 pounds), cut up 2 teaspoons adobo seasoning 2 tablespoons olive oil 2 celery ribs, chopped 1 medium onion, chopped 1 medium carrot, chopped 1/4 cup sofrito tomato cooking base 2 quarts water 1 bay leaf 2 medium Yukon Gold potatoes, peeled and cubed 12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces 1 teaspoon salt 1/2 teaspoon pepper Fresh cilantro leaves, optional
