Curaçao lovers living up North are in that schizophrenic stage: one day it’s snowing and bitter cold, the next it’s sunny and warm, compelling us to take off our jackets, run around and throw our arms up in the air, jumping for (warm weather) joy. Unfortunately, this stage also welcomes soar throats, runny noses, and plenty of ha-ha-ha choos. But don’t fret. 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.)