Sopa de Pollo con Fideos or Spanish Chicken Noodle Soup


 

    

Whenever someone starts to feel sick around mom, out comes the large caldero (soup pot) and in goes the chicken parts and tons of vegetables. Her chicken soup is thick and chunky and when I have tasted other chicken soups they were watery in comparison. Her soup was almost like a stew. This is a “Heirloom Recipe” dedicated to my Mother but with some of my own variations. I’ll be careful not to vary too far from the original recipe so she doesn’t smack me with her wooden spoon.
 
  

Stock:

6 chicken thighs, skin on

1 large onion quartered

4 stalks of celery coarsely chopped

2 cloves garlic, slightly crushed

¼ tsp celery seed

1 bay leaf

10 pepper corns

¼ tsp rosemary

¼ tsp thyme

½ tsp cumin

½ tsp parsley

½ tsp cilantro

3 tsp salt

2 quarts of water

Place all ingredients in a large pot at high heat. When pot comes to a boil reduce heat to a low boil and simmer for 1 hour, covered. After 1 hour strain the liquid through a fine mesh, reserve the liquid. Remove chicken and discard the vegetables and spices. Remove the meat from the bone and shred into coarse chunks, discard the skin. Then set the shredded chicken aside to cool.

Soup:

Reserved chicken stock

2 cups diced red bliss or other thin-skinned potato, ½” cubed

1 medium onion, ½” dice

½ cup celery, ½” dice

½ cup carrots, ½” dice

1 – 8 oz. can of Garbanzo Beans (chick peas), drained and rinsed

½ pound fine egg noodles

Reserved shredded chicken

2 cups of fresh spinach, shredded

1 – 8 oz. can diced tomatoes, drained

¼ cup fresh cilantro, coarsely chopped

¼ cup fresh parsley, coarsely chopped

2 slices of lemon

Bring stock to a boil in a large soup pot over medium-high heat. When boiling starts add potatoes, onions, celery, carrots and beans to un-covered pot and boil for 45 minutes or until carrots and potatoes are tender. Add egg noodles and the reserved chicken to the pot and cook for an additional 10 minutes. Turn off the heat and add remaining ingredients to the pot and stir to combine. Cover the pot and cook for 10 minutes. When you open the pot the spinach should be wilted, give the pot a final stir and serve. This soup gets better with age.

Optional: garnish individual bowls with a sprig of cilantro, some diced avocado and a lemon wedge.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

One Response to Sopa de Pollo con Fideos or Spanish Chicken Noodle Soup

  1. Nancy Stiner says:

    Need to try this, it looks delcious! It’s a meal in itself!

    Like

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