This soup is a typical first course in Spanish households, regardless of the region. You are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. Spanish love soups and seem to eat them whether it is winter or summer. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out. Luckily, it is an easy soup to make.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
- 3 celery stalks, coarsely chopped
- 2 Carrots, coarsely chopped
- 1/2 yellow onions, chopped
- 3 Tbsp virgin olive oil
- 2 chicken backs
- 6 cups water
- 2 bay leaves
- 1/5 lb angel hair pasta
- salt to taste
Peel and coarsely chop vegetables. Heat large skillet over medium heat. Add 3 tbsp olive oil and sauté the vegetables for 2 minutes stirring constantly.
Add the chicken backs to the pan. Brown the chicken for 2-3 minutes. Add water and 2 bay leaves. Simmer for 1-1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.
Bring soup to a fast boil. Break dry noodles in half and add noodles to soup. Cook until noodles are done. Serve while hot.
Want to Speed up the Cooking Time?
The Spanish commonly use pressure cookers to speed up the cooking time of soups, stews and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.