Nothing A Little Chicken Soup Can’t Fix

by Cristina | Last Updated: May 22, 2019

I had the worst cold of my adult life last week.  All I could do was sleep and blow my nose. One of those days where you imagine getting hit by a truck would feel better than you do in your bed under the covers.  

When I was younger, if I even sneezed in my Abuela Yaya’s presence, I could expect a full pot of chicken soup almost immediately.  Food was a huge part of how she showed her love to all of us. She fed us. Her chicken soup was actually the last thing she made for me before she passed.  Even through her cancer treatment, she did what she could to comfort us. I remember showing up early, and she finally let me in on her favorite Tomato sauce that she swears was the secret to her soup.  You should know she was a dirty liar who won’t give you the entire recipe to anything. Maybe she just wanted us to keep coming back for the real thing. However, the next time I made the soup, shortly after she passed, I put in some of the sauce like she told me to and it was the best one I ever made.

It’s been almost 10 years since she left us.  This soup is my secret weapon to any and all colds and viruses.  I now make it any time someone in my house sneezes in my presence because, thanks to Yaya, I know how loved and taken care of it feels to get a warm pot of chicken soup when you aren’t feeling your best. I made it for myself last week once I got the feeling in my legs back.  

I now make it in my instant pot, because that machine is magic.  However I made it in a pot for so long, that I am also giving instructions for the good old fashion way.  Also, feel free to sub in whatever veggies you have, or like to use. I mix it up depending my mood, and what is available. This is just a guide you can add in or take away vegetables or seasoning depending on your taste. Hope you enjoy

Ingredients

• 1 ½ lb skinless boneless chicken breast or cutlets also work
• 8 cups Chicken Broth
• 1/2 cup Tomato Sauce (I use Pomi Strained Tomatoes)
• Salt
• Pepper
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder 
• 1 pack of Abuela’s sazon
• 1 tsp dry Dill
• Noodles – I like thin noodles but it’s your preference

Veggies:

• 1 Potato
• 1 Malanga
• 3 medium Carrots
• 3 Celery stalks
• 1 yellow Onion
• 1/2 bag of Spinach
• 1 Plantain
• 4 Garlic cloves 

You can use any other vegetables that you like to use, or remove the vegetables that you do not like or have on hand.

Directions

Instant Pot

Generously season the chicken with salt and pepper.  Pour  in your chicken broth and add your chicken to the pot.  Add all your cut up vegetables and spices (except dill and spinach which you will use at the end).  Add more broth if you think it needs it but do not pass the Max line. Pour in ¼ cup of tomato puree, and a drizzle of extra virgin olive oil.  

Close the top.  Make sure the pressure release valve is in place on Seal.  Press the Soup/Broth Button. Let the magic happen.

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 if using and a little dill.  Mix it all in and cover for 5-8 minutes. Enjoy.

Stove Top

Generously season the chicken with salt and pepper. Pour 4 cups of broth into pot on medium high heat.  Add the chicken, and all your cut up vegetables (except spinach if using). Add in the spices to taste (except dill). Pour in 1/2  cup of tomato puree, and a drizzle of extra virgin olive oil.  Mix it all together and bring to a boil. Let it boil strong for 5-8 minutes then cover and lower heat to medium-low. Let it cook mixing ever so often for 45 minutes to one hour. Add in the spinach (if using) noodles and the pinch of dill.  Mix in. Cover. Let stand for 5-8 minutes. Enjoy.