Updated: Feb 3
Living with my mom in the Bronx when I was sick, she made me this soup. The good think about the hen soup is that is full of protein and good for you. I made them how she originally made them for me, Puerto Rican Style. You can always make them how you like and even enjoy the broth without the extra stuff in it.
Here is my recipe
1 small frozen Cornish hen (remove the skin) cut into pieces
3 corn on the cob (frozen) cut in half
2 potatoes cut into cubes
2 carrots cut in small pieces
1 tbs of sofrito (homemade) recipe on this page
1 can of tomato sauce
1 powdered chicken flavored bullion
1 powdered Sazon with Achiote
1 tsp of oregano
Angel hair pasta or Goya’s fideo (about 1 cup)
Salt and pepper to taste or adobo for flavor
In a large pot boil 4 cups of water
Add sofrito, powdered chicken flavor, Sazon, tomato sauce and chicken. Simmer on medium-low for 1 hour, just so that all the flavors combine together. Add the potatoes, carrots, corn, oregano, salt and pepper to taste. Once the potatoes, carrots and corn are fork tender add the fidelini (fideos) or angel hair pasta.
I always have my soup with white rice or yellow rice on the side. I also added some tostones (fried green plantain).