Wepa! I’m coming to you with a delightful twist on a beloved classic. As a proud Puerto Rican chef, I’ve always been fascinated by the rich tapestry of flavors and culinary traditions worldwide. Today, I’m excited to share a refreshing take on the traditional Chicken Noodle Soup, perfect for those warm summer days.

The Origin of Chicken Noodle Soup

The Chinese invented noodles in broth and spread west via the voyages of Marco Polo, which became chicken noodle soup. Campbell’s popularized it in cans centuries later. Chicken Noodle Soup is a dish that resonates across cultures and is known for its comforting and healing properties. It’s a recipe passed down through generations, each adding their unique touch. In Puerto Rico, we love our “sancocho,” this summer version is my tropical spin on the classic.

Cooking Time

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6

Nutrition Facts (per serving)

Calories: 350
Protein: 25g
Carbohydrates: 45g
Fat: 10g
Sodium: 750mg
Fiber: 3g

Ingredients

2 boneless, skinless chicken breasts
4 mini sweet peppers
8 cups chicken broth
1 cup diced carrots
1 cup diced celery
1 large onion, chopped
5 cloves garlic
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 cups egg noodles
Juice of 1 lime
1/2 cup chopped fresh cilantro
Salt to taste

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Tools of the Trade

Soup’s On!

Prepare the Ingredients: Start by dicing your carrots, celery, mini sweet peppers, and onion. Peel the garlic and press it gently with the face of the knife. You want to crack them open so they release their juices in the pan, not the cutting board.
Sauté the Vegetables: This is a one-pot recipe; you don’t want to leave any flavor behind. Add some oil and sauté the onion, carrots, celery, and garlic until they start to soften. Adding salt at this point will help the onions release all the water, helping the caramelization process.
Cook the Chicken: Deglaze the pot with the chicken broth and bring it to a boil. Add the chicken breasts, reduce heat, and simmer until the chicken is cooked through (about 20 minutes). Remove the chicken and shred it using two forks.
Add Flavors: Add the bay leaves, oregano, cumin, and black pepper to the pot. Stir well to combine. (If you have ancestors like mine, they will command you to add Adobo at this point)
Combine and Simmer: Return the shredded chicken to the pot and add the egg noodles. Simmer until the noodles are tender (about 10 minutes).
Final Touches: Remove from heat. Stir in the fresh lime juice and cilantro. Taste and adjust salt as needed.
Serve and Enjoy: Ladle the soup into bowls and serve hot. Perfect for a refreshing summer meal!

This Summer Chicken Noodle Soup is more than just a meal; it’s a celebration of flavors and a tribute to the timeless classic. Adding lime and cilantro brings a zesty freshness, making this dish uniquely suited for summer.

In Puerto Rico, we believe in the power of food to bring people together and to tell stories. This soup does just that. It’s a dish that warms the soul while offering a refreshing take on a classic.

So, as you gather around the table with your loved ones, remember that each spoonful carries a story, a tradition, and the love of generations. ¡Buen provecho!