Sopa de Frango e Macarrão

Ingredients

While the Mexican Sopa de Pollo y Fideos typically includes spices like cumin and chili powder, the Brazilian version focuses on using fresh herbs and vegetables such as parsley, cilantro, and carrots. Additionally, the Brazilian adaptation incorporates Brazilian noodles, which are typically thinner and lighter than the Mexican fideos. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 bay leaf 1 bay leaf
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 8 cups (1.9L) chicken broth 8 cups (1.9L) chicken broth
• 1 cup (240ml) water 1 cup (240ml) water
• 200g Brazilian noodles (such as cabelo de anjo or fideos) 200g Brazilian noodles (such as cabelo de anjo or fideos)
• 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 (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced carrots, celery, bay leaf, dried thyme, dried oregano, and paprika to the pot. Stir well to combine.
3. 3.
   Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Cook for about 5 minutes, or until the skin is golden brown.
4. 4.
   Pour in the chicken broth and water, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken thighs from the pot and shred the meat using two forks. Discard the bones and skin.
6. 6.
   Return the shredded chicken to the pot, along with the Brazilian noodles. Cook for an additional 5-7 minutes, or until the noodles are al dente.
7. 7.
   Taste the soup and adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve the Sopa de Frango e Macarrão hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Chicken thighs — For a healthier option, you can remove the skin before cooking the chicken thighs.
• Brazilian noodles — If you can't find Brazilian noodles, you can substitute with thin egg noodles or vermicelli.

Tips & Tricks

• To add a touch of heat, you can include a small chopped chili pepper or a dash of hot sauce.
• For a heartier soup, you can add additional vegetables such as peas or corn.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and simmer for a few more minutes.

Serving advice

Serve the Sopa de Frango e Macarrão with a side of crusty bread or Brazilian cheese bread for a complete meal.

Presentation advice

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