Spanish cuisine · Soups & Stews

Sopa de Fideos con Pollo

Clear, homemade chicken broth with fine soup noodles, diced carrots and plenty of flat-leaf parsley.

Ingredients · for 4 servings

• 800 g chicken pieces
• 2 carrots
• 1 leek
• 1 onion
• 2 cloves garlic
• 1 bay leaf
• 150 g soup noodles
• 1 bunch flat-leaf parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the chicken pieces under cold water, halve the onion, slit the leek lengthwise and wash thoroughly, and roughly cut one carrot into thirds.
2. Put the meat with the onion, leek, the coarse carrot, the crushed garlic cloves and the bay leaf into 1.8 l cold water and bring slowly to a simmer.
3. Skim the rising foam several times in the first 10 min., season with salt, then let simmer just below boiling for 35–40 min. so the broth stays clear.
4. Pour the broth through a fine sieve, remove the meat from skin and bones and pull it into bite-sized pieces; cut the second carrot into fine dice.
5. Bring the broth back to a boil, cook the diced carrot for 5 min., then stir in the soup noodles and cook uncovered for 4–5 min. until soft but not falling apart.
6. Return the chicken to the soup, season with salt and pepper, stir in the olive oil and serve hot, sprinkled generously with chopped parsley.