Caribbean Chicken and Noodle Soup

Ingredients

While the original Mexican Sopa de Pollo y Fideos is known for its bold Mexican flavors, this Caribbean adaptation infuses the soup with tropical ingredients and spices commonly found in Caribbean cuisine. The addition of coconut milk, lime juice, and Caribbean spices gives this soup a unique and refreshing twist, transporting your taste buds to the sunny shores of the Caribbean. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 boneless, skinless chicken breasts, cut into small pieces 2 boneless, skinless chicken breasts, cut into small pieces
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 teaspoon Caribbean spice blend (such as jerk seasoning) 1 teaspoon Caribbean spice blend (such as jerk seasoning)
• 1 cup (120g) uncooked egg noodles 1 cup (120g) uncooked egg noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 14g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, bell pepper, and sliced carrots. Sauté until the vegetables are tender.
2. 2.
   Add the chicken pieces to the pot and cook until they are no longer pink.
3. 3.
   Pour in the chicken broth and coconut milk. Stir in the lime juice and Caribbean spice blend. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes to allow the flavors to meld together.
5. 5.
   Add the uncooked egg noodles to the pot and cook according to package instructions until al dente.
6. 6.
   Remove the pot from heat and let the soup rest for a few minutes.
7. 7.
   Serve the Caribbean Chicken and Noodle Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Caribbean spice blend — Adjust the amount of spice blend according to your preference for heat and flavor.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Egg noodles — Cook the egg noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For an extra kick of heat, add a dash of hot sauce or sprinkle some crushed red pepper flakes.
• Customize the soup by adding your favorite Caribbean vegetables such as plantains or yuca.
• If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it into the soup during the last few minutes of cooking.
• To make it heartier, serve the soup with a side of rice or crusty bread.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving advice

Serve the Caribbean Chicken and Noodle Soup in warm bowls, garnished with fresh cilantro. Accompany it with a slice of lime for squeezing over the soup to enhance the citrusy flavors.

Presentation advice

For an appealing presentation, sprinkle some additional Caribbean spice blend on top of the soup and garnish with a lime wedge. Serve the soup with a side of warm bread or rolls.