4 cups wide egg noodles
1 tsp vegetable oil
12 cups chicken broth
1 WHOLE rotisserie chicken (bones and all)
2 packets of Goya Sazon
2 cups baby carrots (chopped)
1 medium onion (chopped)
1/3 cup cornstarch
1/4 cup water
DIRECTIONS:
Boil egg noodles in a large pot of salted water with the vegetable oil for 8 minutes. Drain, rinse and set aside.
In a large stockpot combine broth, WHOLE chicken and Sazon. Bring to a boil. Stir in carrots and onion. Reduce heat, cover and simmer for 45 minutes (until carrots are soft and chicken falls apart). Stirring occasionally.
Remove chicken bones as best you can without burning yourself.
In a small bowl, mix cornstarch and water together until dissolved. Slowly add to the soup stirring constantly.
Add noodles to soup just before serving.
ENJOY!!!
2 comments:
This looks delish!! But I have no idea what Goya Sazon is.
You can find Goya brand Sazon in the ethnic foods isle. It is a Mexican spice. This reminds me. The next time you come out, I have to take you to Lewis Produce. That is an amazing grocery store.
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