Spanish cuisine · Soups & Stews

Sopa de Picadillo

Andalusian clear chicken broth with chopped egg, fine vermicelli and a hint of mint.

Ingredients · for 4 servings

• 1 stewing hen (approx. 1.5 kg)
• 2 carrots
• 1 leek
• 1 onion
• 3 eggs
• 120 g vermicelli
• 1 handful mint
• 1 bunch flat-leaf parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the stewing hen and set it to simmer with the roughly cut carrots, the washed leek, the halved onion and the parsley stalks in 2.5 l cold water.
2. Heat slowly, skim off the foam for 10 min., add salt and then let simmer just below boiling for 60 min. so the broth stays crystal clear.
3. Hard-boil the eggs for 9 min., rinse in cold water, peel and chop finely; take the chicken out of the broth, remove the skin and bones and shred the meat into small pieces.
4. Strain the broth through a fine sieve into a clean pot and reduce to about 1.5 l so it tastes rich.
5. Cook the vermicelli in the simmering broth for 4–5 min. until tender, then add the chicken and chopped egg and just heat through.
6. Season with salt and pepper, stir in the olive oil and serve at once sprinkled with finely cut mint and parsley.