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Season one 3–4-lb. chicken all over with 1 tbsp adobo.
Combine chicken with 13 cups of cold water, apple cider vinegar and bay leaf and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer for about 25-30 minutes.
Carefully lift the whole chicken out of pot and transfer to a cutting board, breast side up. Let it cool until you can handle it.
Remove the wings, thighs and legs, and then breasts from the chicken carcass
Pull off and discard any skin from legs and shred the chicken meat into bite-sized pieces. Return legs, breasts, wings, and what is left of the carcass to pot.
Add the sofrito and your cut up carrots and potatoes to the pot.
Continue to simmer soup, occasionally skimming fat that rises to the top with large spoon, until the potatoes and carrots are tender. Remove the carcass and break the angel hair pasta in half and add to the soup, cooking for a few minutes until al dente.
Remove pot from heat. Add salt, and serve hot.