EASY SPANISH CHICKEN SOUP RECIPE
This Andalusian food has been present in the southern region of Spain since the Middle Ages, and today it is one of the traditional soups of this country. Originally this chicken soup was made using a whole chicken, in order to give it a high caloric content and to maintain body heat during the cold days of the Andalusian winter.
Provided by Paulina
Categories Soup Recipes
Time 1h45m
Number Of Ingredients 10
Steps:
- Grab all the vegetables, clean them, then peel and chop them.
- In a large pot heat olive oil and add garlic and the rest of the vegetables, sauté for 2 minutes at medium heat. Stir constantly.
- In the pot, add the chicken backs and let them brown on the outside for 3 minutes. Then add water and bay leaves.
- Cook for 60 minutes to an hour and a half until the chicken separates easily from the bone.
- Remove the chicken from the pot, separate the meat from the bone. Put the pieces of chicken meat back into the soup. Add oregano and give it a good mix
- Bring the soup to a boil and serve it while hot.
Nutrition Facts : Calories 163 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 171 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
SPANISH-STYLE NOODLES WITH CHICKEN AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
- Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.
SPANISH-STYLE CHICKEN NOODLE SOUP
Make and share this Spanish-Style Chicken Noodle Soup recipe from Food.com.
Provided by Corkaline
Categories Stocks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
- Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.
Nutrition Facts : Calories 548.6, Fat 14.2, SaturatedFat 3.4, Cholesterol 41.7, Sodium 1064.9, Carbohydrate 80.4, Fiber 11.9, Sugar 19.2, Protein 28.9
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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