Sopa de pollo
Sopa de pollo (pronounced /soh-pah — the — poh-yoh/) means chicken soup. I guess the concept of soup in Spain slightly differs of the one outside our frontiers. For me, a soup is basically flavored stock with some short noodles, or some egg or rice. That’s it.
This sopa is something which reminds me to my grandmother’s house. When I was little and I was invited over her place, this soup was a lot of times on the table. I liked it a lot. It was simple but comforting. Maybe too hot for me, but with the time I also learnt to inherit that love for hot liquids (still, I think I am not the most “advanced user” for temperature in soups, my grandma wins!).
As you can see, it is not only sopa in the pictures. We used to eat the boiled vegetables as a second dish. They are delicious, just hot, with some sprinkled salt and a drizzle of olive oil and vinegar.
I can’t help but cooking this soup very often when weather starts getting cold. Besides, this week I had a cold, so I needed this soup more than ever.
Ingredients for sopa de pollo (about 4 servings)
- 3 or 4 Carrots, peeled and halved
- 2 Leeks, halved, green part trimmed
- Green flat beans to taste (15-20 it’s ok)
- 2 Chicken breasts
- 1 Bay leaf
- 2 Onions, peeled
- 1 Tomato
- 2 – 3 potated (1 per serving is quite ok)
- 1 or 2 celery staks (I don’t eat them afterwards, but they give a nice aroma to the stock)
- Drizzle of olive oil
- Salt to taste
1. Put all the ingredients in a pan.
2. Cover them with water, drizzle with olive oil
3. Let them cook at medium heat
4. There is a point that some foam (see picture beneath) will come out of the food. This foam comes from some impurities of the ingredients. It’s normal, it’s always happens. Don’t freak out and clean it with a skimmer.
5. Cook it with a soft boil until carrots and potatoes are cooked.
6. Stir in some salt to taste.
7. Once everything is cooked, separe vegetables and chicken from stock. If you wish and have around some fideos (translated as noodles… but the common noodles*), you can cook them in some stock give some nice lumps to the stock.
8. Serve vegetables as a second dish. I always discard celery (not a big fan of them) and tomato. Drizzle them with some olive oil and vinegar of your choice (mine is apple/cider vinegar) and salt.
The taste of the soup itself is very soft, but still comforting in a cold day. And I love eating vegetables this way!
Enjoy this fall-winter season dish!
Have a nice week!!
* In the picture above you can see what we call noodles to. Nothing to do with asian stir-fry noodles type ;-)