European
Spain - Pasta and Grains
Sopa de Fideos con Pollo
Chef's Menu Description
The quintessential Spanish home healer: fine angel-hair fideos noodles simmered in a golden slow-simmered chicken, vegetable, and jamón bone broth with tender shredded chicken and fresh mint.
Ingredients
- • 200g fine Spanish soup noodles (fideos finos cabello de ángel)
- • 1.2 litres rich homemade chicken and jamón bone broth (caldo de pollo casero)
- • 150g cooked chicken breast or thigh, shredded
- • 1 small carrot, finely diced
- • Fresh spearmint leaves (hierbabuena) - essential in Andalusia
- • Salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Bring the clear chicken broth to a gentle rolling boil in a deep soup pot. Add finely diced carrot and simmer for 5 minutes until tender.
2
Phase 2
Drop the fine fideos noodles into the bubbling broth. Stir gently and cook for 3-4 minutes (they cook very quickly).
3
Phase 3
Stir in the shredded cooked chicken and heat through for 1-2 minutes. Taste and adjust seasoning with sea salt.
4
Phase 4
Ladle steaming soup and noodles into bowls and float fresh hierbabuena (spearmint) leaves on top to infuse the steam. Serve hot.