Mediterranean Chicken and Noodle Soup

Ingredients

While the original Mexican Sopa de pollo y fideos uses traditional Mexican spices and ingredients, this Mediterranean adaptation incorporates Mediterranean herbs and flavors. The use of fresh herbs like oregano, thyme, and parsley adds a distinct Mediterranean touch. Additionally, the original recipe often includes chili peppers, which are replaced with milder spices like paprika and cumin in this Mediterranean version. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 bay leaf 1 bay leaf
• 4 cups chicken broth (950ml) 4 cups chicken broth (950ml)
• 2 cups cooked chicken, shredded (300g) 2 cups cooked chicken, shredded (300g)
• 1 cup egg noodles (100g) 1 cup egg noodles (100g)
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 20g
• 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, and diced red bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Sprinkle paprika and cumin over the vegetables, and add the bay leaf. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
5. 5.
   Add the shredded chicken and egg noodles to the pot. Cook for an additional 8-10 minutes, or until the noodles are tender.
6. 6.
   Stir in the chopped parsley, oregano, and thyme leaves. Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf before serving.

Treat your ingredients with care...

• Chicken — Use boneless, skinless chicken breasts or thighs for quicker cooking. If using leftover roasted chicken, add it towards the end to prevent overcooking.
• Fresh herbs — If fresh herbs are not available, you can substitute with dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Tips & Tricks

• For a heartier soup, add cooked chickpeas or white beans along with the chicken and noodles.
• To add a tangy flavor, squeeze fresh lemon juice over the soup before serving.
• Customize the soup by adding your favorite Mediterranean vegetables like zucchini or spinach.
• If you prefer a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Make a larger batch of this soup and freeze individual portions for quick and easy meals.

Serving advice

Serve the Mediterranean Chicken and Noodle Soup hot in bowls. Garnish with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Accompany it with crusty bread for a complete and satisfying meal.

Presentation advice

Present the Mediterranean Chicken and Noodle Soup in colorful ceramic bowls to showcase the vibrant vegetables and herbs. Serve it with a side of warm bread and a small dish of olives for an authentic Mediterranean touch.