Chicken Soup
Ingredients
Bijol
Onion
Garlic
Whole Chicken
Bay Leaves
Carrot
Noodles
Oregano
Parsley
Salt and Pepper
Lemon
Measurements
1 large chicken
2 1/2 liters of water
1 1/2 medium onion
2 garlic cloves
1 1/2 t. sea salt
pepper to taste
ΒΌ tsp Bijol
1 large bay leaf or 2 small
1/4 tsp. cumin powder
1/8 tsp. dried oregano
1 Tbs. minced fresh coriander
1 medium carrot
fine soup noodles
1 lemon cut into quarters
Preparation
Prepare ingredients for eating. Be sure to wash vegetables before using for safety.
Directions
Cut up chicken into pieces. Place into cold water and bring to a boil. Cover, reduce heat and simmer for 1/2 hour. Skim off any foam, if you prefer. Add finely chopped onion and the chopped garlic as well as the bay leaf, Bijol and seasonings, sea salt and the pepper. Lower heat and continue simmering until the chicken is tender, approximately 1 to 1-1/2 hours or until meat loosens from the bone easily. Chop carrot into bite sized pieces and add during the last 15 minutes. Remove the chicken to a large cutting board and debone the meat using 2 forks. Cut into bite sized pieces. Use approximately 2 Tbs. of chicken per serving, reserving the rest for another dish.
Add the noodles after removing the chicken and cook according to package directions. Use approximately 8 Tbs. uncooked noodles per serving.
Serve with lemon quarters on the side to be squeezed over the soup and a sprinkling of parsley or fresh cilantro. Enjoy.