Spanish Chicken Soup
Ingredients
- 1 broiler/fryer chicken
cut up, 3 to 4 pounds
- 2 teaspoons adobo seasoning
- 2 tablespoons olive oil
- 2 celery ribs
chopped
- 1 medium onion
chopped
- 1 medium carrot
chopped
- 1/4 cup sofrito tomato cooking base
- 2 quarts water
- 1 bay leaf
- 2 medium Yukon Gold potatoes
peeled and cubed
- 12 ounces fideo noodles or uncooked angel hair pasta
broken into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Fresh cilantro leaves
optional
Directions
- 1
Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.
- 2
Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes.
- 3
Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes.
- 4
Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.
Spanish Chicken Soup
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About this Recipe
Craving a meal that wraps you in warmth and comfort from the very first spoonful? This hearty Spanish Chicken Soup, made lovingly from scratch, is the perfect antidote for chilly weather, transforming simple ingredients into something truly special.
The magic here begins with the foundational flavors: rich adobo seasoning infuses the chicken with savory depth, while a quarter cup of sofrito tomato cooking base adds a vibrant, aromatic backbone that’s essential to its Spanish character. You'll build a robust, homemade broth that sings with flavor, unlike any store-bought alternative.
Prepare for a deeply satisfying experience. Each spoonful delivers tender, succulent pieces of chicken nestled in a flavorful, golden broth, brightened by finely chopped celery, onion, and carrot. Soft, cubed Yukon Gold potatoes melt into the savory liquid, offering a comforting starchiness, while delicate fideo noodles (or angel hair pasta) provide a delightful texture that makes this soup incredibly spoonable. It's a comforting, aromatic bowl that feels both nourishing and deeply flavorful, a true homemade classic.
For convenience, you can use specific chicken parts like bone-in thighs or breasts if you prefer, though a broiler/fryer chicken, cut up, typically yields the most flavorful broth. If you don't have fideo noodles, uncooked angel hair pasta, broken into 1-inch pieces, works beautifully as an alternative. For an extra layer of flavor, consider enhancing the broth with additional herbs or a pinch of smoked paprika, which complements the adobo seasoning wonderfully.
This soulful Spanish Chicken Soup is ideal for a cozy family dinner on a brisk evening, offering a complete meal in a bowl. Serve it with a side of crusty bread to soak up every last drop of the rich broth.