I start w a canvas of chicken n broth…then turn that into what I’m in the mood for. Today I made a simple clean chicken noodle soup for my sick 13 year old son…chicken broth n vermicelli noodles THE END! I was more in the mood for something w texture n a punch of layered flavors so I made my latin version simply by adding fresh avocado red onions roasted tomato peppers n corn fresh cilantro sprinkled w a little more salt squeeze of lemon n some cayenne for heat right onto my bowl…HELLO! So many different ways to enjoy ur chicken soup. I add tons of noodles for a couple of the kids n call it chicken pasta. Here’s the rated G version…my Dad started this version simple n clean cuz that’s the kind of guy he is.

2 chicken breast w bone n skin
enough water to cover large pot halfway w chicken breast in it
1 onion
1 cinnamon stick
2 bay leaves
about 4-6 parsley sprigs
1 large carrot or couple small baby ones
2 of more teaspoon salt (when broth is done u can taste n add more if needed)
dash of pepper
1/4 to 1/2 lb bag vermicelli noodles (also called fideo…some already sold in smaller pieces)
tiny drizzle of oil (olive, canola whatever u have) for toasting noodles

– to make the broth use 2 chicken breasts w bone n skin…fill pot halfway w water
– add 1 cinnamon stick 2 bay leaves some parsley stems a couple small carrots or 1 large carrot cut in half an onion cut in half…about 2 teaspoons of salt dash of pepper n that’s all
– bring to a boil then turn heat to low cover w lid n let it simmer for at least 1 hour
– turn off heat taste for more salt if needed n let it rest for at least 30 min.
– take out chicken breasts n strain the broth into another pot so ur left w just broth
– take the vermicelli noodles about 1/4 of a bag (if u like lots of noodles add more) n break them into smaller pieces about 2 inches so they’re easier to toast
– toast in pot w a little bit of oil till golden brown (oil helps the process coats the noodle n keeps it from getting mushy)
– if ur carb free leave out the noodles…if not add the noodles to broth on high heat n cook till tender just a couple minutes
– turn off heat n add chicken pieces pulled from the bone I use my hands (discard bones n skin) now u have the simple clean version which my kids love…n my Dad. I sometimes squeeze lemon juice on each individual bowl…helps w illnesses n adds a punch of flavor

simple clean n comforting

for a latin twist add these toppings (as little or as much as u want…I like lots of fresh cilantro)

1 avocado small dice
1 tomato fire roasted on stove top finely diced
red/orange/yellow baby peppers one of each or whatever u prefer fire roasted on stove top use skewer or tongs n finely diced
1/2 red onion or white finely chopped
1/2 bunch fresh cilantro finely chopped
1 corn on the cob fire roasted on ur stove top (I just place on burner) then cut off kernels
sprinkle cayenne pepper
drizzle of ur favorite hot sauce
sprinkle w salt n squeeze lemon juice to finish it off

* I like to fire roast for extra flavor (right on stove top use tongs or skewer)

laddle soup into bowl top w avocado onion tomato peppers corn n chopped cilantro sprinkle w salt n squeeze some lemon juice for heat sprinkle cayenne pepper…before u start eating give it a little stir to incorporate the toppings ENJOY! SO much flavor n texture n so good for u

this soup took a pill in Ibiza

makes about 4-6 servings (depending on how much soup these people eat)