Sopa de fideos – chicken noodle soup

Ingredients for 4 portions

• 600 gChicken legs
• ≈ 2.5 lWater, cold
• 2Carrots, peeled
• 1Leek, washed and halved
• 1Yellow onion, peeled and halved
• 1Celery, stick, in pieces
• to tasteSalt
• 150 gVermicelli (soup pasta)
• 40 gGrated cheese, to serve (optional)

Method

1. Put the chicken in a large pot, pour in the cold water and bring to the boil. Skim off the foam carefully.
2. Add the carrots, leek, onion and celery and a little salt.
3. Simmer gently with the lid ajar for 1 hour.
4. Strain the broth back into the pot. Pull the chicken off the bones in shreds and slice the carrots; discard the skin, bones and other vegetables.
5. Bring the broth back to the boil and season to taste. Add the noodles and cook for 3–4 minutes, or as the packet says.
6. Return the chicken and carrots to the pot to heat through. Serve with grated cheese, if you like.

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