Sopa de fideos

Sopa de fideos (or "noodle soup") is a traditional Spanish and Latin American noodle soup eaten across many Spanish-speaking countries. This recipe is Rubén López Mesa's go-to comfort recipe for cold weather and days when you need a little extra recovery.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  4 hours

• difficulty

  Easy

Stream free On Demand

Ultimate Family Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1.6 kg free-range chicken
• Olive oil, for drizzling
• Salt
• 1 lemon, cut into wedges, to serve

For the broth

• 1 brown onion, skin-on, halved
• 1 garlic bulb, skin-on, halved
• 2 carrots, cut into 5 cm lengths
• 1 bay leaf
• 2 thyme sprigs
• 1 rosemary sprig
• 1 cabbage leaf
• Water, to cover

For the soup 

• ¼ bunch thyme, sprigs picked
• 1 can chickpeas, drained
• 300 g angel hair pasta
• Salt and black pepper, to taste
• Chicken broth, to serve
• Shredded chicken meat, to serve

Instructions

1. Preheat the oven to 200˚C (fan-forced).
   
2. Line a large baking tray with baking paper, then top with the chicken. Drizzle the chicken with a little olive oil and sprinkle generously with salt. Roast for 1 hour, or until golden and cooked through. Remove from the oven and allow to cool enough to shred.
   
3. Once cool, shred the roast chicken meat, separating the bones (reserve for the stock) and meat. Refrigerate the meat until needed.
   
4. To make the chicken broth, heat a generous drizzle of olive oil in a large, heavy-based saucepan. Once hot, add the reserved chicken bones, onion, garlic and carrots and cook, stirring, until browned. Add the bay leaf, herbs and cabbage to the pan, then enough water to cover the ingredients. Bring to the boil, skimming any scum that rises to the surface, then reduce to a simmer over low heat. Cook for 2-4 hours. Season with salt, then strain through a fine mesh strainer and reserve until needed.
   
5. To serve the soup, wash out the heavy-based saucepan and return to the heat with the strained chicken stock. Bring to the boil, with as much of the reserved shredded chicken as you like. Season well with salt, then stir through the thyme, chickpeas and the pasta. Cook, stirring occasionally, for 5-10 minutes, or until the noodles are cooked.
   
6. Divide the sopa de Fideos between bowls, with lemon wedges on the side.

Note 

• For a faster version, you can also use a supermarket roasted chicken and storebought chicken stock to make sopa de Fideos.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ultimate Family Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G