Chicken Noodle Stew

Boil a whole chicken in a pot, food-grade cauldron, or Dutch oven. While cooking, rinse potatoes and carrots the cut into large chunks, leaving skin on. When chicken is thoroughly cooked, remove from the pot and de-bone. Pull the meat apart into various sized chunks/shreds. Store the boneless chicken in the refrigerator until later.

Using a colander, strain stock into a bowl, then pour back into the pot. This will ensure any tiny bones are no longer in the stock. Add potatoes, carrots, whole green beans (fresh or frozen), and one can of sweet kernel corn to the stock. Stir in either two cups hot water plus 4.66 ounces concentrated chicken stock or two cans of chicken stock. Then add one to two bay leaves, black pepper, thyme, basil, a pinch of paprika, two to three tablespoons olive oil, and at least one heaping tablespoon of dried shallots. Cook on low-medium heat until veggies are tender. Add one 7-ounce bag of fideo cortado pasta and the boneless chicken. Cook until noodles are done. Enjoy.