Bolivian Chicken and Noodle Soup

Directions

1. 1
   To a large stockpot over medium heat, add oil and noodles, fried until golden brown stirring constantly (about 4 minutes).
2. 2
   Remove pasta from pot with a slotted spoon and set aside.
3. 3
   To the same pot, add onions, bell peppers and garlic. Cook and stir for about 6 minutes, until the vegetables are softened and browned.
4. 4
   Remove from the pot and set aside.
5. 5
   Place the chicken and bay leaves in the same stockpot over medium heat.
6. 6
   Pour in 4.5 quarts of water and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 hour. Carefully remove the chicken to a cutting board. When it’s cool enough to handle, discard the skin, bones and giblets; shred the meat.
7. 7
   Carefully strain the stock through a fine sieve into another pot to remove any remaining solids.
8. 8
   Bring the stock, carrots and onion mixture to a gentle boil over medium heat. Cook for 5 minutes.
9. 9
   Add pasta, salt and pepper and cook for 10 minutes, two minutes before turning it off, add chicken.
10. 10
    Sprinkle parsley before serving.
11. 11
    Serve with plantains.
12. 12
    To Cook The Plantains: Rinse and dried plantains.
13. 13
    Cut the top ends and discard.
14. 14
    Cut each plantain in half.
15. 15
    Place plantains in a medium saucepan and cover with water. Bring to a boil and cook for 5 minutes.
16. 16
    Servehot.