Cazuela de Ave (Chicken Soup) with Rice Noodles

Ingredients

• 4 large Chicken Thighs
• 2 cups Diced Potatoes
• 1 cup Diced Carrots
• 1 cup Diced Celery
• 1 cup Diced Onion
• 2 cloves Minced Garlic
• 4 oz Rice Noodles
• 8 cups Chicken Broth (Gluten-Free)
• 0.25 cup Fresh Cilantro
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Place the 4 large Chicken Thighs, 2 cups Diced Potatoes, 1 cup Diced Carrots, 1 cup Diced Celery, 1 cup Diced Onion, 2 cloves Minced Garlic, and 8 cups Chicken Broth (Gluten-Free) into a large heavy-bottomed pot.
2. 2Turn the heat to high and bring the contents of the pot to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes. The soup is ready for the next step when the chicken is cooked through and the vegetables are tender when poked with a fork.
3. 3Carefully remove the 4 large Chicken Thighs from the pot and place them on a clean cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Add the 4 oz Rice Noodles to the pot. Increase the heat to medium-high and cook for 5 to 7 minutes, stirring occasionally, until the noodles are tender. Do not overcook.
5. 5Stir in the 0.25 cup Fresh Cilantro. Season the soup with 1 tsp Salt and 0.5 tsp Black Pepper. Taste and add more salt and pepper if needed.
6. 6Serve the Cazuela de Ave hot.

Substitutions

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