1cupof auyama(West Indian pumpkin) cut into small cubes
1/2cupof angel hair noodles
1sprig of parsley, chopped
Remove skin, bone, and chop the chicken into spoon-sized pieces. Discard the excess fat and skin. We'll use the the bones for extra flavor. Season the chicken with oregano and 1 teaspoon of salt.
Heat the oil in a pot over medium heat, add the chicken and brown. Pour in water and garlic and vegetable broth and bring to a boil. Cook over medium heat until chicken or hen is very tender, add water when it becomes necessary to maintain the same level of liquid. Stir in the potatoes, celery and auyama.
Five minutes later add the noodles and parsley and cook until noodles are cooked through. Stir regularly to avoid excessive sticking.
Once everything is cooked through, remove the bones from the soup and discard. Taste and season with salt to taste.
If you do get hold of an old hen, be prepared for a long cooking time. In that case a pressure cooker will shorten the cooking time a whole lot.I prefer to use homemade vegetable or chicken broth instead of bouillon cubes. It's a personal preference.