Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos)

• 1 whole chicken, cut in pieces
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 4 tablespoons olive oil (1 reserved)
• 8 cups chicken stock
• 1/2 teaspoon oregano
• 3 tablespoons sofrito sauce
• 2 celery ribs, sliced
• 1 large onion, diced
• 1 medium carrot, sliced
• 1 large potato, cube
• sazon goya con culantro y achiote, 1 package

1. Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
2. In a large heavy pot saute the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
3. Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.

chicken, salt, pepper, olive oil, chicken stock, oregano, sofrito sauce, celery, onion, carrot, potato, sazon goya con culantro

Taken from www.food.com/recipe/puerto-rican-chicken-noodle-soup-sopas-de-pollo-y-fideos-450377 (may not work)