Sopa de picadillo | Picadillo soup
Hi there cocinero! Christmas is coming and winter is definitely here and if there is something I really love in this season of the year are soups ❤️ One of my favourite soups is picadillo soup. It originally comes from the South of Spain where it is quite common to serve it in Christmas. It is easy and quick, warm and, at the same time, not fatty. You only need a flavourful chicken broth, chicken and ham chopped in small pieces, egg and a kind of short and very thin noodles that we call “fideos cabello de angel”. You can substitute that by rice, but at least to me, it seems a heavier dish if you use rice and I love having it for dinner so I managed to find fideos in UK. The most similar thing I found was in Morrisons, it was in the Polish section and it is called “Lubella Jajeczna Egg Pasta”. I hope you like it.
Let me know if you like it and don’t forget I really love to see your pictures ❤️
Difficulty: I can light the stove
800 ml chicken broth
150 g chicken (the one you used for the broth for example)
50 g serrano ham
40 g Lubella Jajeczna Egg Pasta or thin and short noodles
STEP BY STEP
Start boiling the eggs.
In a different pot, heat up the broth and add the noodles.
Add the serrano ham and the already cooked chicken both cut in small pieces.
Chop the boiled eggs and add them.
Cook everything together for 4 minutes (depending on the noodles you use).
Once the noodles are ready your soup is ready to serve! Enjoy cocinero!