There is something so comforting about chicken soup. It’s not something that I eat very often, but every now and then I’ll crave some chicken soup a la abuela style.
The difference between Cuban chicken soup and American chicken soup is not only the flavoring but the addition of corn on the cob to the soup.
The recipe couldn’t be any easier – the only ingredient that you might need to go out an purchase is sazon completa – it not only adds a lot of delicious flavor to your dish, but excellent color as well.
You can certainly add noodles to the soup if you are not carbohydrate restricted, but to be honest, I didn’t even miss the noodles. There’s flavor running through this soup that the noodles are unnecessary.
- 6 C chicken stock
- 1 package sazon completa
- 1 6oz chicken breast
- 2 half corn on the cob, each cut in half, or 1 large one cut in fourths
- 1 large stalk of celery
- 1/2 medium yellow onion
- salt and pepper
- 1/2 tbsp olive oil
- Sautee your onion and celery with some salt and pepper in your olive oil in a large stock pot over medium heat.
- In a separate,smaller pot, bring about 3 cups of water to a boil and add in your chicken breast. Boil until the chicken is tender and cooked through.
- Once your onions are translucent add in your stock and sazon completa. Turn heat down to medium and let boil for 10 minutes.
- At this point, your chicken should be fully cookied. Remove it from the heat and using two forks, shred the breast. Add to your soup.
- You can now add in your corn on the cob. Boil an additional 5-10 minutes. Taste for seasoning and add salt and pepper if necessary.