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
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
1 can (540 mL) chickpeas, drained
⅓ cup (75 mL) finely chopped
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
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
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