in Soup Recipes, Spain

Andalusian chicken soup

updated

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Ingredients for 4 servings:

  • 1.2 liters of chicken stock
  • 200 g chicken breast fillet(s)
  • 50 g diced ham
  • 1 small onion(s)
  • 1 garlic clove(s)
  • 100 g vermicelli
  • 8 fresh mint leaves
  • 2 eggs, hard-boiled

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

picadillo soup

Sauté the chopped onion and garlic clove in a pan with a little oil. Add the sliced ​​chicken breast fillet and fry briefly. Add the chicken stock, bring to a boil, and simmer on low heat for 15 minutes. Bring back to a boil, add the vermicelli and diced ham, and simmer for another 3 minutes. Finally, add the chopped eggs. Season with salt and pepper to taste. Garnish the bowls with fresh mint leaves before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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