This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal. This recipe first appeared in our December 2011 issue along with Kathleen Squires’s story Island Holiday.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 2 tbsp. canola oil
- 3 cloves garlic, crushed
- 1 large yellow onion, minced
- 1 plum tomato, cored, seeded, and finely chopped
- 10 cups chicken stock
- 8 sprigs cilantro
- 8 skinless chicken thighs
- 8 oz. red potatoes, peeled and cut into 1″ chunks
- 3 medium carrots, peeled and sliced crosswise
- 1 large green plantain, peeled and cut into 1″ chunks
- 2 oz. spaghetti, broken in half
- Kosher salt and freshly ground black pepper, to taste
- Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes. Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes. Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti. Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.