Cazuela de Ave (Chicken and Vegetable Soup) with Rice Noodles

Ingredients

• 1 lb Chicken thighs
• 4 oz Rice noodles
• 2 medium Potatoes, diced
• 2 medium Carrots, sliced
• 1 cup Pumpkin, diced
• 1 cup Green beans, trimmed
• 1 each Corn on the cob, cut into rounds
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 8 cups Chicken broth
• 1 tablespoon Olive oil
• 1/4 cup Fresh cilantro, chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 1 lb of chicken thighs and brown them on all sides, about 5-7 minutes total.
2. 2Add the 1 medium chopped onion and 2 cloves minced garlic to the pot with the chicken. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Pour in the 8 cups of chicken broth. Increase the heat to high and bring the broth to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
4. 4Add the 2 medium diced potatoes, 2 sliced carrots, 1 cup diced pumpkin, 1 cup trimmed green beans, and 1 ear of corn cut into rounds to the pot. Stir to combine, cover, and continue to simmer for 15 minutes, or until the vegetables are fork-tender.
5. 5Add the 4 oz of rice noodles to the simmering soup. Cook for the last 5 minutes of the total cooking time, or until the rice noodles are tender.
6. 6Stir in the 1/4 cup chopped fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning if needed.
7. 7Ladle the hot Cazuela de Ave into bowls and serve immediately.

Substitutions

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