1whole chicken or 8 chicken thighs(with bone and skin on)
1large white or yellow onion,quartered
2carrots,washed, scrubbed and cut in half – no need to peel
2celery stalks,cut in half with leaves
4-5sprigs fresh parsley,
4-5sprigs fresh thyme
salt and pepper
1large potato,peeled and cubed
1malanga,peeled and cubed
1½cupscalabaza,peeled and cubed
7ouncesdried fideos(noodles or vermicelli pasta)
½large fresh lime
fresh cilantro/parsley for ganish
In a large soup/stock pot, add your chicken, onions, carrots, celery, parsley, thyme, garlic, bay leaf, salt, and peppercorns. Add 6-7 quarts of water, cover and bring to a boil, (approximately 15 minutes). Lower the heat, uncover and simmer for 1½ hours if using thighs and 2 hours for whole chicken.
Carefully remove chicken from pot and transfer to plate, allow to slightly cool; shred meat off the bones and set aside or store in refrigerator until ready to use.
Place bones back in pot continue to simmer, uncovered for 2½ hours (for maximum flavor and health benefit simmer 6-8 hours), skimming off the foam every 10-15 minutes. Remove from heat; cool and strain with a fine mesh colander or cheesecloth and discard solids from stock.
Allow stock to cool completely, transfer to a glass bowl and refrigerate for a couple of hours or over night.
Remove solidified fat from surface and use as your base for your soup or transfer back in the refrigerator for future use.
Heat oil in a large pot over medium meat. Add onion and sauté for 2 minutes, season with salt and pepper. Add stock, tomatoes, carrots, potato, malanga and calabaza and bring to a boil for 5 minutes, lower heat and simmer until veggies are softened (20-25 minutes).
Add fideos and cook 6-7 minutes.
Add chicken, stir (it warms quickly), season with salt and pepper to taste. Finish off with a squeeze of fresh lime juice and/or fresh cilantro or parsley .