A comforting and flavorful Puerto Rican-inspired chicken noodle soup, perfect for any day.
Rub the chicken with salt, pepper, oregano, and a tablespoon of olive oil. Let it rest for 30 minutes.
Letting the chicken rest with the seasoning enhances its flavor.
In a large pot, heat the remaining olive oil over medium heat. Sauté the chopped onion and celery for 5 minutes.
Stir frequently to avoid burning the vegetables.
Add the chicken to the pot and brown it on all sides to seal in the juices.
Browning the chicken adds depth to the soup's flavor.
Pour in enough water to cover the chicken and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
Simmering gently ensures the chicken stays tender.
Add the carrots, potatoes, and sazon to the pot. Cook uncovered over medium heat for 20 minutes, stirring occasionally.
Cut the vegetables into even pieces for uniform cooking.
Break the angel hair pasta into smaller pieces and add it to the pot. Cook for 5-10 minutes until the pasta is tender.
Stir occasionally to prevent the pasta from sticking together.
Serve the soup hot, garnished with fresh herbs if desired.
Serve with a wedge of lime for an extra burst of flavor.
