Ingredients
Scale
- 2.2 lbs free-range chicken (whole or assorted cuts)
- 4 medium potatoes
- 2 carrots
- 2 leeks
- 1 brown onion
- 1 celery stalk
- 4 garlic cloves
- ½ inch piece of ginger
- 4 bay leaves
- ¼ teaspoon turmeric
- 1 teaspoon black peppercorns
- Sea salt to taste
- Fresh parsley for garnish
- 1 cup fideo noodles or angel hair pasta
Instructions
- Prepare vegetables by peeling potatoes, carrots, onion, ginger, and garlic. Trim leeks and celery.
- In a large pot, combine chicken, prepared vegetables, bay leaves, turmeric, black peppercorns, and salt. Cover with water.
- Bring to boil over high heat, then reduce to low and simmer for 2 to 4 hours for deeper flavor.
- Remove chicken and vegetables from the pot; shred chicken from bones.
- Strain broth and return shredded chicken with chopped boiled vegetables to the pot.
- Bring broth back to a boil; add fideo noodles or pasta and cook as per package instructions.
- Serve hot garnished with freshly chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg