Description
A comforting and flavorful Spanish-style chicken soup featuring tender shredded chicken, vegetables, and aromatic spices. This hearty one-pot meal is perfect for chilly days or when you need a nourishing, homemade soup.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 1/2 cup diced potatoes
- 1/2 cup thin vermicelli noodles (fideos)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened.
- Add the spices: Stir in smoked paprika, cumin, and oregano. Cook for another minute to release their flavors.
- Simmer the soup: Pour in the chicken broth, then add shredded chicken, diced potatoes, and bay leaf. Bring to a boil.
- Cook: Reduce heat and let simmer for 15 minutes until the potatoes are tender.
- Add the noodles: Stir in the vermicelli noodles and cook for another 5 minutes until soft. Season with salt and pepper to taste.
- Serve: Remove the bay leaf, garnish with fresh parsley, and serve hot.
Notes
- For extra richness, add a splash of white wine or a squeeze of fresh lemon juice.
- You can substitute vermicelli with orzo, rice, or another small pasta.
- If making ahead, cook the noodles separately and add them before serving to prevent them from absorbing too much liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Spanish, Mediterranean
