Dominican Chicken Noodle Soup (Caldo de Gallina)

Every culture has its version of chicken soup. When you feel a need for comfort food or a light meal, try this tropical twist on an old fashioned favorite.

This recipe uses calabaza (West Indian pumpkin). If you can't find it locally, try Hubbard or acorn squash as a substitute.

This soup recipe is also great for using up leftover chicken.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 2 pounds cooked chicken (skinned, boned, cut into small pieces)
• 2 chicken bouillon cubes
• 1/2 cup celery stalk (chopped into cubes)
• 2 cloves garlic (peeled and minced)
• 1 tablespoon dried cilantro (if not available, substitute dried parsley)
• 1 teaspoons salt (or to taste)
• 1/2 teaspoon white pepper (or to taste)
• 2 cups calabaza (peeled, seeded and cubed)
• 10 cups water
• 8 ounces angel hair pasta

Preparation:

1. Heat olive oil in a soup pot.
2. Add chicken, bouillon cubes, celery, garlic, salt, pepper, and dried cilantro. Saute for 3 to 4 minutes.
3. Add the water and calabaza. Bring to a boil, then reduce heat to medium.
4. Simmer over medium heat for 15 minutes. Break up the angel hair pasta and add to the pot.
5. Stir frequently until noodles are tender. Remove from the heat and serve.

Servings: Makes about 6 servings.

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