This traditional Spanish chicken soup recipe (sopa de pollo con fideos), it's the ultimate comforting meal that is nourishing, hearty, and delicious. Filled with a rich and aromatic broth, tender chicken, and vegetables, it's ideal for the cooler months, and makes the perfect remedy for sick days. This classic family recipe has been passed through generations, and it's a staple at home.
It is that time of the year (yeah, the cooler months are here), and a warm bowl of chicken soup is indeed a lifesaver when you are under the weather. For more nourishing ideas you might want to check out this gut-healing chicken bone broth or this aromatic lamb bone broth.
I love cooking and sharing my love for traditional Spanish recipes. Growing up in Spain with my beloved parents who are great cooks, I learned a love for food and cooking. If you want to dive into more Spanish recipes, try this vegetable Spanish rice, this Spanish lentil stew, these Spanish meatballs in sauce, or this authentic Spanish gazpacho.
Jump to:
- Why you will love this authentic Spanish chicken soup recipe
- Ingredients
- Substitutions
- How to make traditional Spanish chicken soup recipe
- Different ways to serve this chicken soup
- Equipment
- Storage
- Tips to make the best Spanish caldo de pollo recipe!
- Spanish chicken soup recipe FAQs
- More Spanish recipes
- Classic Spanish Chicken Soup (Sopa De Pollo)
- See what other people think about this recipe!
Why you will love this authentic Spanish chicken soup recipe
It's an easy recipe to prepare, requiring minimal effort. Once all the ingredients are in the pot, you just have to let it simmer and the magic will happen.
It's the ultimate comfort food that is nourishing, hearty, and delicious. Perfect for an easy weeknight dinner on a cold day.
The rich and flavourful chicken broth made with a combination of chicken, herbs, and vegetables, will warm you from the inside out.
Whether you're feeling under the weather or simply looking for a satisfying meal, this warm homemade soup will delight your taste buds and warm your heart!
This is one of my mom's recipes that carries the warmth and love of family traditions that will connect you to Spanish culinary heritage.
Gluten-free & dairy-free, it is ideal for those with a medically restrictive diet.
Ingredients
This delicious soup is made with simple ingredients:
- Free-range chicken: I use a whole chicken, but see substitutions below for more options.
- Potatoes (peeled)
- Carrots (peeled)
- Leeks (ends trimmed)
- Brown onion (peeled and halved)
- Celery stalk (leaves removed)
- Garlic cloves (peeled)
- Ginger (peeled)
- Bay leaves
- Fresh parsley
- Turmeric
- Black peppercorns
- Sea salt
- Fideo noodles/angel hair pasta
See recipe card for quantities.
Substitutions
- Use other cuts of chicken: instead of using a whole chicken, you can use boneless chicken breast, chicken wings, chicken legs, and even chicken feet for added collagen! A combination of different cuts is ideal. I always like to include some cuts with the bone for extra flavor and nutrients.
- Add more spices like fennel seeds, cumin seeds, and coriander.
- Other fresh veggies like turnips, shallots, and mushrooms can add delicious flavor to the broth.
- If your broth lacks flavor, you can add a natural chicken bouillon cube. Be mindful to use a good one to maintain a fresh and homemade flavor.
- Add pulses like chickpeas, white beans, or butter beans.
How to make traditional Spanish chicken soup recipe
Preparing this traditional Spanish chicken soup recipe is really easy following the simple steps below:
Start by preparing the veggies
Peel the potatoes, onion, carrots, ginger, and garlic; trim the ends of the leeks, and remove the celery leaves. I like to cut the carrots, onion, and leeks in half to optimize the space in the pot.
Add all the ingredients to the pot
Add the chicken, veggies, herbs, and spices to the pot. Don't add the angel hair pasta!! Fill up with water to the top and put on the lid.
Cook the soup
Set the stove to high heat until the water starts to boil. Once it starts boiling, set it to low heat and let it simmer for at least 2 hours. Halfway through, taste the broth, and adjust the salt if needed. The longer you cook the soup, the richer the flavor of the broth. Two hours does a wonderful job, but you can cook it up to 4 hours if time allows.
Separate broth, chicken, and veggies
Remove the chicken, potatoes, carrots, and leeks from the pot. I like removing the onion, but if you'd like to eat it, feel free to separate it.
Remove the skin and bones of the chicken and shred.
Strain the broth with a fine mesh strainer.
Transfer ingredients back into the pot and cook the pasta
Cut the veggies into smaller pieces, and put them back into the homemade chicken stock along with the shredded chicken.
Bring the soup to boil again, and add the angel hair pasta. Follow packet instructions for pasta cooking time.
Serve this delicious Spanish recipe with chopped fresh parsley on top of the soup.
Tip!! Don't cut the potatoes and carrots too small, as they will tend to break apart.
Different ways to serve this chicken soup
This chicken soup recipe offers different ways of serving to suit everyone's personal preferences. While you can enjoy it as a classic bowl of soup, you can also serve the homemade chicken stock and vegetables separately on a plate.
At home, my mum usually serves the broth separately from the veggies, giving us the flexibility to either enjoy a soup bowl or eat the broth and veggies separately.
A traditional approach to eating the chicken and veggies is to plate the chicken pieces alongside the vegetables, then drizzle a bit of extra virgin olive oil and ground black pepper on top for added flavor.
Equipment
To make this traditional Spanish chicken soup recipe you will need:
- Vegetable peeler or knife
- Sharp knife
- Chopping board
- Large pot with lid
- Fine mesh strainer
- Ladle for serving
Storage
Store the leftover chicken soup in an airtight container or glass jars in the fridge for up to 3-4 days.
This recipe is suitable for freezing without the pasta and potatoes. It is ideal to freeze in glass jars of different sizes. It will last up to 3 months in the freezer.
Tips to make the best Spanish caldo de pollo recipe!
Choose the right pot: Use a pot that is large enough to comfortably hold all the ingredients and water. If you have a very large pot, consider making a bigger batch of soup to freeze in portions for later use.
Maintain proper water levels: It's crucial to use the right amount of water to ensure a flavorful broth. The water should cover all the ingredients and rise a few inches above them. Adding too much water without enough ingredients can lead to a diluted, bland broth.
Use bone-in chicken parts: For the best flavor, use parts of the chicken that include bones, such as thighs, drumsticks, or wings. The bones add richness and depth to the soup, resulting in a more flavorful and satisfying broth
Spanish chicken soup recipe FAQs
This Spanish chicken soup is made of vegetables (onion, leek, celery, carrots, potatoes, garlic), ginger, chicken, parsley, bay leaves, salt, spices (turmeric and black peppercorns) and angel hair pasta.
Using bone-in chicken parts is a great way to add extra flavor to this chicken soup. Serving with fresh herbs, like chopped parsley, will also add a burst of fresh flavour.
To fix a tasteless chicken soup, you can cook the soup for longer (the longer the soup simmers, the richer the flavor). If cooking for longer is not an option, consider using a chicken bouillon cube to the soup. Opt for a good quality bouillon cube made with natural ingredients.
More Spanish recipes
Classic Spanish Chicken Soup (Sopa De Pollo)
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main course
- Cuisine: Spanish
- Diet: Gluten Free
Description
This traditional Spanish chicken soup recipe (sopa de pollo con fideos), it's the ultimate comforting meal that is nourishing, hearty, and delicious. Filled with a rich and aromatic broth, tender chicken, and vegetables, it's ideal for the cooler months, and makes the perfect remedy for sick days. This classic family recipe has been passed through generations, and it's a staple at home.
Ingredients
- 1kg free-range chicken (whole chicken or different cuts)
- 4 medium potatoes
- 2 carrots
- 2 leeks
- 1 brown onion
- 1 celery stalk
- 4 garlic cloves
- 1cm piece of ginger
- 4 bay leaves
- Handful of fresh parsley
- ¼ tsp of turmeric
- 1 tsp of black peppercorns
- 1,5 teaspoon of sea salt
- 1 cup of fideo noodles/angel hair pasta
Instructions
- Start by preparing the veggies: Peel the potatoes, onion, carrots, ginger, and garlic; trim the ends of the leeks, and remove the celery leaves. I like to cut the carrots, onion, and leeks in half to optimize the space in the pot.
- Cook the soup: add the chicken, veggies, herbs, and spices to the pot. Fill up with water to the top and put on the lid. Set the stove to high heat until the water starts to boil. Once it starts boiling, set it to low heat and let it simmer for at least 2 hours. Halfway through, taste the broth, and adjust the salt if needed. The longer you cook the soup, the richer the flavor of the broth. Two hours does a wonderful job, but you can cook it up to 4 hours if time allows.
- Separate broth, chicken, and veggies: Remove the chicken, potatoes, carrots, and leeks from the pot. I like removing the onion, but if you'd like to eat it, feel free to separate it. Remove the skin and bones of the chicken and shred. Strain the broth with a fine mesh strainer.
- Transfer ingredients back into the pot and cook the pasta: Cut the veggies into smaller pieces, and put them back into the homemade chicken stock along with the shredded chicken. Bring the soup to boil again, and add the angel hair pasta. Follow packet instructions for pasta cooking time.
- Serve this delicious Spanish recipe with chopped fresh parsley on top of the soup.
Notes
Maintain proper water levels: It's crucial to use the right amount of water to ensure a flavorful broth. The water should cover all the ingredients and rise a few inches above them. Adding too much water without enough ingredients can lead to a diluted, bland broth.
Don't cut the potatoes and carrots too small, as they will tend to break apart.
A traditional approach to eating the chicken and veggies is to plate the chicken pieces alongside the vegetables, then drizzle a bit of extra virgin olive oil and ground black pepper on top for added flavor.
Store the leftover chicken soup in an airtight container or glass jars in the fridge for up to 3-4 days.
This recipe is suitable for freezing without the pasta and potatoes. It is ideal to freeze in glass jars of different sizes. It will last up to 3 months in the freezer.
Duncan says
Yum. Loved this
Tom says
Best chicken soup ever!! I made double the amount in the recipe as we are a family of 4 and I wanted plenty of leftovers. Everyone went for seconds!! The broth is so flavourful. I used rice noodles instead of angel hair pasta. Will make it again.