Sopa de Pollo y Fideos Adapted to Spanish Cuisine

Ingredients

While the Mexican version of Sopa de Pollo y Fideos often includes spices like cumin and chili powder, the Spanish adaptation focuses on the natural flavors of the ingredients. Spanish cuisine emphasizes the use of fresh herbs and vegetables, which adds a vibrant and aromatic touch to the soup. Additionally, the Spanish version may use different types of noodles, such as vermicelli or fideo noodles, to give the dish a distinct texture. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 sprig of fresh thyme 1 sprig of fresh thyme
• 1 sprig of fresh rosemary 1 sprig of fresh rosemary
• 200g fideo noodles (7 oz) 200g fideo noodles (7 oz)
• 2 liters chicken broth (8 cups) 2 liters chicken broth (8 cups)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 25g (Sugars: 4g)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened.
3. 3.
   Return the chicken to the pot and add the bay leaf, thyme, rosemary, and fideo noodles. Pour in the chicken broth and bring to a boil.
4. 4.
   Reduce the heat to low and simmer for about 30 minutes, or until the chicken is cooked through and the noodles are tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat. Discard the bones and return the shredded chicken to the soup.
6. 6.
   Season with salt and pepper to taste. Remove the bay leaf, thyme, and rosemary sprigs before serving.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before cooking to reduce the fat content.
• Fideo noodles — Be careful not to overcook the noodles as they can become mushy. Follow the recommended cooking time on the package.
• Fresh herbs — If you can't find fresh thyme or rosemary, you can use dried herbs instead. Use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the soup while sautéing the vegetables.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste to the pot before adding the chicken broth.
• Serve the Caldo de Pollo con Fideos with a squeeze of fresh lemon juice for a tangy twist.
• Feel free to customize the soup by adding your favorite vegetables, such as peas or corn.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Caldo de Pollo con Fideos hot in individual bowls. Garnish with fresh parsley or cilantro for a pop of color. Accompany the soup with crusty bread or Spanish tortas for a complete meal.

Presentation advice

To enhance the presentation, arrange some cooked fideo noodles on top of each bowl of soup. Sprinkle with a pinch of fresh herbs for an elegant touch. Serve the soup in colorful ceramic bowls to add vibrancy to the table.