Sopa de Pollo y Fideos Adapted to Argentinian Cuisine

Ingredients

While the Mexican version of Sopa de Pollo y Fideos often includes spices like cumin and chili powder, the Argentinian adaptation focuses on the natural flavors of the ingredients. Additionally, the Argentinian version may use different types of noodles, such as vermicelli or angel hair pasta, instead of the thicker noodles commonly used in Mexican cuisine. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 1 onion, chopped 1 onion, chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 200g (7 oz) vermicelli or angel hair pasta 200g (7 oz) vermicelli or angel hair pasta
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 8g / 2g saturated
• Carbohydrates: 30g / 3g sugars
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides.
2. 2.
   Remove the chicken from the pot and set aside. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and add the chicken broth. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Add the bay leaf and season with salt and pepper to taste. Simmer for an additional 10 minutes.
6. 6.
   In a separate pot, cook the vermicelli or angel hair pasta according to the package instructions. Drain and set aside.
7. 7.
   To serve, place a portion of cooked pasta in each bowl and ladle the hot chicken soup over it. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Vermicelli or angel hair pasta — Cook the pasta separately to avoid it becoming too soft and mushy in the soup.

Tips & Tricks

• For added flavor, you can sauté the vegetables in a little bit of butter before adding them to the pot.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the broth and simmer until thickened.
• Feel free to add other vegetables like peas or corn for extra color and texture.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Fideos con Caldo de Pollo hot in individual bowls, garnished with fresh parsley. Accompany it with crusty bread or breadsticks for dipping.

Presentation advice

To make the dish visually appealing, arrange the shredded chicken, vegetables, and noodles evenly in each bowl. Drizzle a little bit of olive oil on top and sprinkle some additional chopped parsley for a pop of color.