Spanish Chicken Soup

---

o  1 broiler/fryer chicken (3 to 4 pounds), cut up

o  2 teaspoons adobo seasoning

o  2 tablespoons olive oil

o  2 celery ribs, chopped

o  1 medium onion, chopped

o  1 medium carrot, chopped

o  1/2 cup Divino Sofrito Simmer Sauce

o  2 quarts water

o  1 bay leaf

o  2 medium yellow or gold potatoes, peeled and cubed

o  12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces

o  Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and Divino Sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.

o  Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes. 

o  Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes. 

o  Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.