Sopa de Pollo y Fideos (Chicken and Noodle Soup) Adapted for Latvian Cuisine

Ingredients

While the original Mexican Sopa de Pollo y Fideos typically includes ingredients like chili peppers and cilantro, this adapted Latvian version focuses on using local ingredients commonly found in Latvian cuisine. The spices are milder, and the soup incorporates traditional Latvian vegetables and herbs to create a unique flavor profile. 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 liters (8 cups) chicken broth 2 liters (8 cups) chicken broth
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 parsnips, peeled and diced 2 parsnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 100 grams (3.5 oz) noodles (preferably egg noodles) 100 grams (3.5 oz) noodles (preferably egg noodles)
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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: 10g (2g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil over medium heat.
2. 2.
   Add the chicken pieces, carrots, parsnips, potatoes, onion, garlic, bay leaf, and dried thyme to the pot.
3. 3.
   Reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are 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 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.
   Remove the bay leaf from the pot.
8. 8.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before adding it to the soup to reduce the fat content.
• Noodles — If you prefer a heartier soup, you can increase the amount of noodles used.

Tips & Tricks

• To add a touch of Latvian flavor, you can sprinkle some caraway seeds over the soup before serving.
• If you prefer a thicker soup, you can mash some of the cooked vegetables before adding the shredded chicken back to the pot.
• Feel free to add other seasonal vegetables like peas or mushrooms to the soup for extra flavor and nutrition.
• For a spicier kick, you can add a pinch of Latvian chili powder or paprika to the soup.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Latvian-style Chicken and Noodle Soup in deep bowls, accompanied by freshly baked Latvian bread or croutons 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.