|Nutritional Guidelines (per serving)|
This Spanish chicken soup 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.
Some Sopa de Pollo con Fideos recipes include potatoes, so don't be afraid to throw some in.
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 specially good for you when you have a cold coming on.
- 3 celery stalks, coarsely chopped
- 2 carrots, coarsely chopped
- 1/2 yellow onions, chopped
- 1-2 cloves of garlic
- 3 tbsp virgin olive oil
- 2 chicken backs (skin on and bone-in)
- 6 cups water
- 2 bay leaves
- 1/4 teaspoon oregano
- 1/5 lb angel hair pasta
- Salt to taste
Peel and coarsely chop vegetables.
Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.
Add the chicken backs to the pan. Brown the chicken for 2 to 3 minutes. Add water and 2 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 the pot, and separate the skin and bones. Return pieces of chicken meat back into the 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.