I present to you my grandmother’s famous krioyo chicken soup for the heart and soul… A few bowls a day are guaranteed to keep your sniffles away!
1 whole chicken (about 2 1/2 lbs)
3 stalks diced celery
2 large cut-up green peppers
1 small sliced onion
1 minced garlic clove
3 sliced carrots
2 stalks green onions
2 cut-up tomatoes
2 tablespoons tomato paste
1 lbs soup bones (beef)
3 bouillon cubes
4-5 potatoes, cut into chunks
1 can corn-on-the-cob, cut in slices
Worcestershire sauce to taste (optional)
Vermicelli to taste
Wash chicken with limes. In large soup pot, add enough water to cover chicken, vegetables, and bones. Bring to a boil; reduce heat and simmer for about 45 minutes, or longer.
Strain stock, add bouillon cubes. Add Worcestershire sauce if desired. Discard soup bones. Remove and de-bone chicken. Cut chicken into bite-sized pieces and reserve, also reserve carrots and corn.
Add potatoes to the broth. Cook to tender. Add vermicelli a few minutes before serving and cook just until tender. (If making ahead, don’t add vermicelli until the day of serving.)