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
- 1/4 tsp of turmeric
- 1 tsp of black peppercorns
- 1,5 tsp 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.
Keywords: spanish chicken soup recipe, spanish caldo de pollo, sopa de pollo recipe, traditional spanish chicken soup recipe, best spanish chicken soup recipe