Hearty Panamanian-Style Chicken Noodle Soup (Sancocho)

This hearty Panamanian-style chicken noodle soup, known as sancocho, is rich and warming when you're feeling sick or on a cold winter's day.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 2 hr
• Calories: 459 Calories

Ingredients

• 1 large onion, chopped
• 3 cups chicken stock
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 2 stalks celery, sliced
• 2 carrots, sliced
• ½ cup orzo pasta
• 6 chicken legs, skinned
• 1 hot chile pepper, seeded and minced
• ⅓ red bell pepper, chopped
• 2 pounds name root, cut into 1-inch chunks
• 2 ears fresh corn, cut in thirds
• 2 tablespoons recaito (such as Goya®)
• 2 tablespoons sofrito (such as Goya®)
• 4 cilantro leaves, minced
• 1 teaspoon oregano leaves

Recipe Instructions

Step 1

Place chicken legs in a large saucepan over medium heat. Add onion, green bell pepper, hot chile pepper, red bell pepper, and garlic; cover pot and cook until soft, about 30 minutes.

Step 2

Pour chicken stock into the saucepan and bring to a boil; simmer until chicken is no longer pink at the bone and the juices run clear, at least 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Add name root, corn, celery, carrots, recaito, sofrito, and cilantro. Cook soup until vegetables soft, at least 30 minutes more.

Step 3

Stir orzo and oregano into the soup; cook until pasta is tender, about 15 minutes.