Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) - cooking recipe

Ingredients

1 whole chicken, cut in pieces
2 1/2 teaspoons salt
1 teaspoon pepper
4 tablespoons olive oil (1 reserved)
8 cups chicken stock
1/2 teaspoon oregano
3 tablespoons sofrito sauce
2 celery ribs, sliced
1 large onion, diced
1 medium carrot, sliced
1 large potato, cube
sazon goya con culantro y achiote, 1 package

Preparation

Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
In a large heavy pot saute the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.