We just can’t seem to let go of winter’s chill out here on the island. Perhaps some Dominican style chicken soup will be good for the soul. A bit of red pepper flakes adds just the right amount of heat to this fairly straight forward broth.
Here’s what you’ll need:
- 1 tablespoon olive oil
- 2 pounds cooked chicken (skinned, boned, cut into small pieces)
- 2 medium potatos (cut into cube-like structures)
- ½ cup of Yucca (cut into cube-like structures too)
- 2 chicken bouillon cubes
- 1/2 cup celery stalk (chopped into cubes)
- 2 cloves garlic (peeled and minced)
- 1 tablespoon dried cilantro (if not available, substitute dried parsley)
- 1 teaspoons salt (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 1/2 teaspoon red pepper flakes (or to taste)
- 10 cups water
- 8 ounces angel hair pasta
Heat the olive oil in a soup pot. Add chicken, bouillon cubes, celery, garlic, salt, pepper, and dried cilantro. Saute for 3 to 4 minutes. Add the water, potatoes, yucca. Bring to a boil, then reduce heat to medium. Simmer over medium heat for 30 minutes. Break up the angel hair pasta and add to the pot. Stir frequently until noodles are tender. Remove from the heat and serve.