As a common first course served in Spanish homes, this chicken soup can be prepared with noodles or rice, but the general taste remains the same. In Spain, soups are eaten throughout the year. They are served as a main course or as a perfect prelude to any meal. Regardless of where you live, this flavorful and healthy soup is sure to warm you on cold days and is a good, simple choice for a nutritious meal.
Instructions
1. Peel 3 stalks of celery, 2 carrots, and 1 yellow onion. Chop them all into thick pieces, using a cutting board and blunt-edged chopping knife.
2. Heat a wide skillet on the oven over medium heat and pour in 3 tbsp. olive oil. Toss in the peeled, chopped vegetables, and saute for 2 to 3 minutes, stirring frequently.
3. Place 2 chicken backs in the skillet and cook for 2 to 3 minutes or until they are browned. Pour in 6 cups water and add 2 bay leaves. Let the soup simmer over low heat for 1 to 1½ hour.
4. When the chicken is soft and ready to fall off the bone, bring the soup rapidly to a boil. Add 1/5 lb. uncooked angel-hair pasta to the pan, breaking pieces in half before tossing them in. Cook according to package directions or until the noodles are cooked through.
5. Add salt and pepper to taste and serve this soup while it's hot. Enjoy! This recipe makes 6 servings.
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