Best Spanish Chicken Noodle Soup Recipe

You will never go wrong with chicken soup and there’s nothing better than a bowl of warm and flavourful noodle soup.

In this recipe, you will learn how to make Spanish chicken soup, perhaps one of the most popular Spanish soup recipes.

The Sopa de pollo y fideos or as it is known in English, Spanish chicken noodle soup, has been present in the different foods of the southern region of Spain for many years.

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Background of the dish

Originally this recipe is made in the same way but with chicken broth so that it has a higher fat content and keeps people warm for longer.

As now it is not required to eat so much fat content to be warm, thanks to the heating and current coats, the recipe was changed to be made with water instead.

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Things You’ll Need for Spanish Chicken Noodle Soup Recipe

Fortunately, this is a very simple recipe to make, and you won’t need to buy fancy or expensive ingredients or a lot of equipment.

The ingredients are very easy to find, and they are the vegetables that are eaten every day. If you do not find any ingredient, in particular, do not worry! There are many replacements you can do.

The equipment is as simple as a pot big enough to make soup in it. Then you will only need a blade and a board to cut your vegetables and voila! you are ready to make this Andalusian food.

Ingredients

• 3 celery stalks
• 4 carrots 
• 2 onions (chopped)
• 3 tablespoons olive oil
• 2 garlic cloves
• 2 chicken backs (skin-on and bone-in)
• 8 cups (1.8L) water (or chicken broth)
• 2 bay leaves
• 1 ½ cups (150g) angel hair pasta
• ½ teaspoon pepper
• Salt (to taste)

How to make Spanish Chicken Noodle Soup Recipe – Step by Step Guide

1. The first step in this Spanish chicken soup recipe is to peel and chop all the vegetables into small pieces. You can chop them in the size and shape of your choice, you can chop them into large pieces if you want to feel their texture, or into small pieces if you just want to feel the flavor. 
2. After that grab a large pot and add olive oil and the chopped vegetables to it, then sauté for 2 minutes at medium heat. Make sure to stir constantly so the vegetables won’t brown. 
3. Then add the chicken and brown it for 2 to 3 minutes, make sure to flip halfway through so it gets evenly browned. Add water, salt, pepper, and bay leaves.
4. Simmer for 1 hour to 1 hour and a half, the chicken should be tender and fall apart from the bones. 
5. Once the chicken is ready, remove it from the pot, take the bones and the skin out, then put it again in the pot carefully. This way you will prevent getting any bones on your soup, or any undesired grease. 
6. For the last step bring the soup to a boil and add the noodles. Cook until they’re done and serve warm.

Substitution of ingredients

For this Spanish chicken soup, there are hundreds of replacements you can make to the ingredients, which is great if you’re in a rush but want to enjoy a comforting soup.

The simplest change you can make is to vary the type of vegetables according to your taste, or according to those that are in season.

For example, you can add corn, broccoli, cauliflower, potatoes, or even sweet potatoes to the recipe! just make sure they reach the ideal doneness, which may be necessary to cook them separately and then add them to the soup.

You can also replace the cups of water with chicken broth if you have it in your house and want to use it. But in that case, I recommend you remove the bone and skin from the chicken before putting it in the soup since they provide the fat for this recipe, and if you also add chicken broth it will have a very greasy taste.

Apart from that, you can use any type of noodle you like, or you can even add rice and you will get a Spanish chicken soup with rice.

We also have a gluten-free chicken noodle for you to try in case you’re following a diet.

If you liked this recipe I encourage you to try other Spanish soups recipes, such as Spanish white bean soup, Spanish garbanzo bean soup, and Spanish beef soup, since they’re also pretty easy to make and delicious!

Tips on Serving Spanish Chicken Soup with Noodles

If you are looking for what to eat in Granada you’ll find that this soup is served in restaurants at lunch and dinner, so you can make it for any meal that you want!

As well as other Spanish soups, such as Spanish vegetable soup and Spanish lentil soup recipe they are commonly served alongside some toasted bread.

You just need to grab the bread of your choice, brush it with olive oil and even a little bit of garlic, and toast it in the oven for about 5 to 8 minutes.

Besides that, you can serve this soup as a starter or as the main dish. If you are serving it as a starter reduce the portions a little bit since the chicken and vegetables make this Spanish chicken dish pretty filling. 

If you love chicken soup recipes, have a look at our chicken soup with rice recipe, the homemade Spanish chicken soup or the Puerto Rican chicken soup.

How to store Spanish Chicken Noodle Soup

There are different ways to save soup, and some of them have their own special tricks, so take note! The easiest way to store it is to simply leave it in the refrigerator for 3 to 4 days.

The soup will not lose its fresh flavor and you should simply reheat it when you are ready to eat it. If you see a layer of semi-solid fat on top of the soup, just remove it and throw it in the trash.

If you want to freeze the soup, then you must first make all the chicken and vegetable broth and take it to the freezer, where it can last for up to 30 days.

And then when you’re ready to take it out of the freezer and eat it, that’s when you can add the noodles to the soup.

This is because the noodles change their consistency between soft and hard when reheated many times, so the best thing you can do is add it when you are ready to eat.

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Recipe Card: Spanish Chicken Noodle Soup Recipe

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