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Spanish Chicken Soup

Name: Spanish Chicken Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings (3 qt.)
Cuisine: Europe, Spanish
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds), cut up; 2 teaspoons adobo seasoning; 2 tablespoons olive oil; 2 celery ribs, chopped; 1 medium onion, chopped; 1 medium carrot, chopped; 1/4 cup sofrito tomato cooking base; 2 quarts water; 1 bay leaf; 2 medium Yukon Gold potatoes, peeled and cubed; 12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces; 1 teaspoon salt; 1/2 teaspoon pepper; Fresh cilantro leaves, optional

1 review

Test Kitchen Approved

Total Time

Prep Time: 15 min. Cook Time: 50 min.

Makes

12 servings (3 qt.)

Updated: Nov. 11, 2023

A hearty soup made from scratch is the perfect antidote for chilly weather. Save leftovers for weekday lunches sent to work in a thermos or quickly reheated in the microwave. —Taste of Home Test Kitchen

Spanish Chicken Soup Recipe photo by Taste of Home

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 teaspoons adobo seasoning
2 tablespoons olive oil
2 celery ribs, chopped
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup sofrito tomato cooking base
2 quarts water
1 bay leaf
2 medium Yukon Gold potatoes, peeled and cubed
12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
Fresh cilantro leaves, optional

Directions

Sprinkle chicken with adobo seasoning. In a large stockpot, heat oil over medium heat. Brown chicken on both sides in batches. Remove chicken from pot. Add celery, onion, carrot and sofrito to same pot; cook and stir until onion is tender, 3-4 minutes.

Return chicken to pot. Add water and bay leaf; bring to a boil. Reduce heat; cover and simmer 30 minutes. Add potatoes. Simmer, uncovered, until potatoes are almost tender, 8-10 minutes.
Remove chicken and bay leaf; discard bay leaf. Let chicken stand until cool enough to handle. Skim fat from broth. Return broth to a simmer; add noodles. Simmer, uncovered, until noodles are tender, 5-7 minutes.
Meanwhile, remove chicken from bones; discard bones. Cut chicken into bite-sized pieces; add chicken to broth. Add salt and pepper. Cook and stir until heated through. If desired, garnish with chopped fresh cilantro.

Spanish Chicken Soup Tips

What else can you add to Spanish chicken soup?

There really aren't any limitations to what you can add to Spanish chicken soup. If you're looking to incorporate more vegetables, try adding some celery, peas or finely chopped fresh spinach. To boost the flavor, sprinkle in parsley or garlic powder. At the end of the day, it comes down to your personal preferences!

What can you serve with Spanish chicken soup?

Serve Spanish chicken soup alongside a leafy salad and basket of warm, buttery rolls to make a well-rounded dinner. Or, enjoy the soup with a grilled cheese sandwich or side of quesadillas to create a hearty meal.

How long will Spanish chicken soup last?

Spanish chicken soup will last in the refrigerator in an airtight container for 3 to 6 days. It's not advisable to freeze soups that contain starches such as pasta and cubed potatoes, since they tend to become soggy once reheated. However, if you want to make this soup to save for a later date, make just the soup base and hold back the pasta and potatoes until once the soup thaws as you're prepping to eat. Here are more tips for freezing soup and more chicken soup recipes to have on hand once you polish off your Spanish chicken soup.

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1 cup: 324 calories, 12g fat (3g saturated fat), 52mg cholesterol, 530mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.