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@princessbree_._: Draft#fy #healthadepopit

Bree| fitness | girl momma 🎀
Bree| fitness | girl momma 🎀
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Sunday 03 July 2022 00:24:29 GMT
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Sopa de pollo 🔥 my recipe that I make at home, inspired by the cuban Chicken soup I grew up eating with my family. The perfect sopita for the season & cure for any cold ❤️✨ Ingredients 1 whole organic chicken (breasts, thighs and drumsticks removed) For the stock: 1 large yellow onion, unpeeled & quartered 3 carrots, unpeeled and cut in half  3 stalks of celery, cut in thirds 1 green bell pepper, cut in half  15 sprigs of fresh parsley  15 sprigs of fresh cilantro  Handful of fresh dill 1 head of garlic, unpeeled and cut in half 2 tbsp. Black peppercorns 2 tbsp. Kosher salt  For the soup: 1 yellow onion, diced 1 green bell pepper, diced  5 garlic cloves, finely minced 2 carrots, peeled and cut in rounds 3 celery stalks, diced 1 tsp. turmeric powder 1 tsp. ground oregano 1 tsp. ground cumin 1 tsp. Paprika ½ tsp. Garlic powder 2 bay leaves 2 medium sized malangas, peeled & diced  1 small potato, peeled & diced 2 chicken breasts  & 2 chicken quarters (skin removed)  10 oz. fideos / angel hair pasta Cilantro & lime for serving  Instructions  Make the chicken stock: Add the chicken carcass (with breasts and quarters removed) to a large stockpot with 4 quarts of water & all stock ingredients. Bring to a boil, then reduce the heat to low and simmer gently for 2 hours, skimming off any foam that rises to the surface. Once done, strain the stock through a strainer. Set the stock aside. In a large pot, heat a few tablespoons of oil over medium heat. Add the diced onion, green bell pepper, garlic, carrots, celery and the ground spices. Sauté until softened, about 5 minutes. Add in a tsp. Of salt. Now add in the bay leaves & 10-12 cups of the chicken stock. Over medium heat bring this to a simmer, add in the malanga, potatoes, chicken breast & chicken quarters. Simmer for 20–25 minutes. Take the chicken out & let it come to room temperature & shred it. Continue simmering the soup for 20 more min. Add the chicken back in & the fideos/angel hair pasta & cook for 7-10 minutes. Taste the soup and adjust seasoning with salt and pepper as needed. Serve with chopped cilantro & TONS of lime.
Sopa de pollo 🔥 my recipe that I make at home, inspired by the cuban Chicken soup I grew up eating with my family. The perfect sopita for the season & cure for any cold ❤️✨ Ingredients 1 whole organic chicken (breasts, thighs and drumsticks removed) For the stock: 1 large yellow onion, unpeeled & quartered 3 carrots, unpeeled and cut in half  3 stalks of celery, cut in thirds 1 green bell pepper, cut in half  15 sprigs of fresh parsley  15 sprigs of fresh cilantro  Handful of fresh dill 1 head of garlic, unpeeled and cut in half 2 tbsp. Black peppercorns 2 tbsp. Kosher salt  For the soup: 1 yellow onion, diced 1 green bell pepper, diced  5 garlic cloves, finely minced 2 carrots, peeled and cut in rounds 3 celery stalks, diced 1 tsp. turmeric powder 1 tsp. ground oregano 1 tsp. ground cumin 1 tsp. Paprika ½ tsp. Garlic powder 2 bay leaves 2 medium sized malangas, peeled & diced  1 small potato, peeled & diced 2 chicken breasts  & 2 chicken quarters (skin removed)  10 oz. fideos / angel hair pasta Cilantro & lime for serving  Instructions  Make the chicken stock: Add the chicken carcass (with breasts and quarters removed) to a large stockpot with 4 quarts of water & all stock ingredients. Bring to a boil, then reduce the heat to low and simmer gently for 2 hours, skimming off any foam that rises to the surface. Once done, strain the stock through a strainer. Set the stock aside. In a large pot, heat a few tablespoons of oil over medium heat. Add the diced onion, green bell pepper, garlic, carrots, celery and the ground spices. Sauté until softened, about 5 minutes. Add in a tsp. Of salt. Now add in the bay leaves & 10-12 cups of the chicken stock. Over medium heat bring this to a simmer, add in the malanga, potatoes, chicken breast & chicken quarters. Simmer for 20–25 minutes. Take the chicken out & let it come to room temperature & shred it. Continue simmering the soup for 20 more min. Add the chicken back in & the fideos/angel hair pasta & cook for 7-10 minutes. Taste the soup and adjust seasoning with salt and pepper as needed. Serve with chopped cilantro & TONS of lime.
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