Spanish Chicken Noodle Soup Recipe
Spanish Chicken Noodle Soup or Sopa de pollo y fideos as its called in Spain. This is probably one of the most popular soups and will be found on many menu del dias particularly in the South of Spain.
This is a very simple easy to make recipe, originally it is made with Chicken broth, but this is a healthier option and far less time consuming.
Ingredients
2 pieces of chicken, preferably with skin and bone so chicken backs are ideal, (Chicken backs are the core of the chicken that is left after the breast, wings, and legs have been cut away for parts)
3 stalks of celery
4 carrots
2 onions, chopped
3tbsp olive oil
2 cloves garlic
1.8l water or chicken stock/broth
2 bay leaves
150g fine pasta such as Angel hair
Salt and pepper to taste
Spanish Chicken Noodle Soup Recipe
Method
Peel and chop all the vegetables into small pieces.
In a large pan heat the olive oil and add all the vegetables and sauté for about 2 minutes on a medium heat, stir continuously as you don´t want them to brown.
Add the chicken pieces to the pan and cook on each side, until they are brown.
Add the water/stock, bay leaves and salt and pepper to taste.
Cover and simmer for 1 - 2 hours or until the chicken is falling off the bones.
Remove any chicken skin and bones from the soup.
Bring to the boil and add the pasta, cook until the pasta is tender/fully cooked.
Serve hot as a starter or main meal with fresh crusty bread or for extra taste, brush some bread with olive oil, add some crushed garlic and toast in the oven.
Tips
You can add any vegetables of your choice or what ever is in season at the time, such as - corn, broccoli, cauliflower, potatoes, or even sweet potatoes.
If using chicken broth, remove the bone and skin from the chicken before putting it in the soup as they provide the fat for this recipe, leaving them in may make the soup taste slightly greasy.
Try adding rice instead of pasta.
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