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Andalusian Chicken Noodle Soup with Chickpeas
What to Serve
Andalusian Chicken Noodle Soup with Chickpeas
Autumn 2010
By: Julia Aitken

Broken-up spaghetti is a popular addition to homemade soup in Spain. With a chunk of rustic bread, this version from the southern part of the country is hearty enough to serve as a main course. If you prefer, you can use 2 cups (500 mL) leftover shredded cooked chicken for this recipe.

8 cups (2 L) homemade or low-sodium
chicken stock
2 bone-in chicken breasts, skin removed
2 bay leaves
1 leafy sprig flat-leaf parsley
2 tbsp (25 mL) olive oil
4 oz (125 g) cooked sweet or hot
chorizo sausage, diced
1 onion, finely chopped
1 medium carrot, diced
1 medium potato, peeled and diced
2 cloves garlic, minced
1 tsp (5 mL) sweet smoked paprika
½ cup (125 mL) dry sherry
2 oz (60 g) spaghetti, broken into
2-inch (5-cm) pieces
½ tsp (2 mL) each salt and freshly ground
black pepper
1 can (540 mL) chickpeas, drained
and rinsed
⅓ cup (75 mL) finely chopped
flat-leaf parsley

1. In a large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to mediumlow; simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. With a slotted spoon, remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside.

3. In a large Dutch oven, heat oil over medium heat. Add chorizo; cook, stirring, for 3 to 5 minutes or until chorizo is starting to brown and has rendered some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika; cook, stirring, for 1 minute or until fragrant.

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost all evaporated.

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low; simmer, covered, for 8 to 10 minutes or until potato and spaghetti are tender.

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for fl avours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.

Serves 6 to 8
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