Sopa de Pollo y Fideos Adapted to Nouvelle Cuisine

Ingredients

While the original Sopa de Pollo y Fideos is a hearty and rustic soup, our adapted version focuses on delicate flavors, precise plating, and the use of high-quality ingredients. The traditional soup is transformed into an elegant dish that showcases the essence of Nouvelle Cuisine. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast 500g (1.1 lb) boneless, skinless chicken breast
• 1 liter (4 cups) chicken broth 1 liter (4 cups) chicken broth
• 100g (3.5 oz) fine egg noodles 100g (3.5 oz) fine egg noodles
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 leek, white part only, thinly sliced 1 leek, white part only, thinly sliced
• 1 celery stalk, thinly sliced 1 celery stalk, thinly sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 5g (Saturated: 1g)
• Carbohydrates: 20g (Sugars: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, leek, and celery. Sauté until the vegetables are tender.
2. 2.
   Add the chicken breast, chicken broth, and bay leaf to the pot. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
3. 3.
   Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
4. 4.
   Return the shredded chicken to the pot and add the egg noodles. Cook for an additional 5-7 minutes, or until the noodles are al dente.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Remove the bay leaf and discard.
7. 7.
   Ladle the soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken is cooked through and tender before shredding it.
• Fine egg noodles — Cook the noodles separately and add them to the soup just before serving to maintain their texture.

Tips & Tricks

• For added flavor, you can sauté the vegetables in butter instead of olive oil.
• To make the soup more visually appealing, garnish with edible flowers or microgreens.
• Experiment with different herbs and spices to customize the flavor profile of the soup.
• For a creamier texture, add a splash of heavy cream or coconut milk.
• Serve the soup in elegant bowls or small cups for a sophisticated presentation.

Serving advice

Serve the elevated Sopa de Pollo y Fideos as a starter or light main course. Accompany it with freshly baked bread or crostini for a complete meal.

Presentation advice

In Nouvelle Cuisine style, carefully arrange the shredded chicken, vegetables, and noodles in the center of each bowl. Pour the broth around the ingredients, creating an artistic presentation. Garnish with a sprig of fresh parsley for a pop of color.