Yaya’s Homemade Chicken Soup

Ingredients

• 1 ½ lb skinless boneless chicken breast* or cutlets also work, as well as any chicken you have on hand
• 8 cups Chicken Broth
• 1/2 cup Tomato Sauce (I use Pomi Strained Tomatoes)
• Salt and Pepper to taste
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon of Abuela’s sazon (or Goya)
• 1 tsp dry Dill
• Noodles – I like thin noodles but it’s your preference
• 2 Medium Potatoes
• 1 Malanga
• 3 medium Carrots
• 3 Celery stalks
• 1 yellow Onion
• 1/2 bag of Spinach
• 1 Plantain
• 4 Garlic cloves
• Noodles – I like thin noodles but it’s your preference

Instructions

1. Generously season the chicken with salt and pepper. Pour in your chicken broth and add your chicken to the pot.
2. Add all your cut up vegetables and spices (except dill and spinach which you will use at the end). Then pour in ¼ cup of tomato puree, and a drizzle of extra virgin olive oil. Add more broth if you think it needs it but do not pass the Max line.
3. Close the top. It’s important to be sure the pressure release valve is in place on Seal. Press the Soup/Broth Button. Let the magic happen.
4. Once the pot is done cooking the soup, release the pressure by switching the valve to release. BE CAREFUL DO NOT OPEN THE VALVE WHEN YOUR HAND IS OVER IT. Open the lid. Throw in any egg noodles, the spinach or your green and a little dill. Mix it all in and cover for 5-8 minutes. Enjoy.
5. STOVE TOP DIRECTIONS
6. Generously season the chicken with your olive oil salt and pepper. Turn your heat to medium high and gently place your chicken on the pan for just 2-3 minutes. We don’t want to cook the chicken through. We just want to brown the bottom to get a little extra chicken flavor into the broth.
7. Once you flip the chicken to the other side, pour in 4 cups of broth and keep the heat on medium high to high. Add all your cut up vegetables (except spinach if using). Then add in the spices to taste (except dill).
8. Pour in 1/2 cup of tomato puree, and a little drizzle of extra virgin olive oil. Mix it all together and more broth if your pot can hold more. Add up to 8 cups. Brigh to a boil. Let it boil strong for 8-10 minutes then cover and lower heat to medium-low. Let it cook mixing ever so often for 45 minutes to one hour.
9. After about 45 minutes to an hour, check on the veggies. If everything looks like it’s nice and soft, give it a taste. Adjust for salt and pepper, then add in your spinach, noodles, and dill. Mix it all in, cover and let it sit for another 5-10 minutes.
10. Ready to serve.