|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 2g|
|Vitamin C 3mg||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Spanish chicken soup (sopa de pollo con fideos) is a typical first course in Spanish households, regardless of the region, and you are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out.
What makes this recipe so delicious and good for you is that instead of using store-bought chicken broth that is laden with too much fat or sodium, a whole chicken is used with the skin on and the bones in. Using the chicken skin and bones offers much more flavor and added nutrients, making this soup especially good for you when you have a cold coming on.
Ladle up a bowl of this delicious soup and grab a chunk of homemade pan basico bread for dipping.
3 tablespoons olive oil
1 to 2 cloves garlic, minced
3 ribs celery, coarsely chopped
2 carrots, peeled and coarsely chopped
1/2 cup coarsely chopped yellow onion
2 chicken backs (skin on and bone in)
6 cups water
2 bay leaves
Kosher salt, to taste
1/4 teaspoon oregano
1/4 pound angel hair pasta
Steps to Make It
Gather the ingredients.
Heat a large skillet over medium heat. Add olive oil, garlic, celery, carrots, and onion, and sauté for 2 minutes, stirring constantly.
Add chicken backs to pan. Brown chicken for 2 to 3 minutes.
Add water and bay leaves. Simmer for 1 to 1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.
Remove chicken from pot, and separate skin and bones.
Return pieces of chicken meat back into soup pot. Add oregano and give a good stir.
Bring soup to a fast boil. Break dry noodles in half and add noodles to soup.
Cook until noodles are done. Serve while hot.
- Some sopa de pollo con fideos recipes include potatoes, so don't be afraid to throw some in. You can use white or sweet potatoes.
- Add other vegetables, if you desire, such as corn, green beans, etc.
The Spanish often use pressure cookers to speed up the cooking time of soups, stews, and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.
How to Store and Freeze
- This chicken noodle soup can be stored in the fridge in an airtight container for three to four days.
- Go ahead and freeze it for up to six months. Just let it cool down, and put in a freezer-safe container. When ready to eat, put it in the refrigerator the night before to defrost.