Bosnian Sopa de Pollo y Fideos

Ingredients

While the Mexican version of Sopa de Pollo y Fideos typically includes ingredients like tomatoes, chili peppers, and cilantro, the Bosnian adaptation focuses on a milder flavor profile. The Bosnian version incorporates traditional Bosnian spices and herbs, such as paprika and parsley, to create a unique and comforting soup. 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 kg / 2.2 lbs) 1 whole chicken, cut into pieces (1 kg / 2.2 lbs)
• 2 carrots, diced (200 g / 7 oz) 2 carrots, diced (200 g / 7 oz)
• 2 celery stalks, diced (150 g / 5.3 oz) 2 celery stalks, diced (150 g / 5.3 oz)
• 1 onion, diced (150 g / 5.3 oz) 1 onion, diced (150 g / 5.3 oz)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 200 g (7 oz) egg noodles 200 g (7 oz) egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 8g (2g saturated)
• Carbohydrates: 35g (4g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the chicken pieces, carrots, celery, onion, garlic, bay leaf, paprika, and dried thyme.
2. 2.
   Pour enough water into the pot to cover the ingredients.
3. 3.
   Bring the pot to a boil over medium-high heat, then reduce the heat to low and let it simmer for 1 hour, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces 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 egg noodles to the pot and cook according to the package instructions until al dente.
6. 6.
   Season the soup with salt and pepper to taste.
7. 7.
   Serve the Bosnian Sopa de Pollo y Fideos hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before adding it to the pot to reduce the fat content of the soup.
• Paprika — Use a good quality Hungarian paprika for an authentic Bosnian flavor.
• Egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For a richer flavor, you can add a chicken bouillon cube to the soup while simmering.
• If you prefer a spicier soup, you can add a pinch of cayenne pepper or chili flakes.
• Feel free to add additional vegetables like peas or corn for extra color and texture.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Bosnian Sopa de Pollo y Fideos with a slice of crusty bread on the side for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color and freshness.