← Nouns Cooking · Spanish

Ingredients

• 800 g chicken leg quarters (2)
• 1 beef or ham bone (optional)
• 120 g serrano ham, in one thick slice
• 1 Leek, halved
• 2 Carrot, halved
• 1 celery stick (optional)
• 2.5 l Water
• 2 Eggs
• 120 g very fine soup noodles (fideos)
• 4 sprigs Mint
• 4 tbsp Fino or manzanilla sherry (dry) (optional)
• Salt

Method

1. Put the chicken, bone (if using), ham, leek, carrot and celery in a large pot with the water. Bring slowly to the boil and skim off the grey foam.
2. Lower the heat and simmer very gently, half covered, for 2 hours, until the broth is golden and the chicken falls off the bone. Meanwhile, hard-boil the eggs for 10 min, cool them in cold water and peel.
3. Lift out the chicken, ham and vegetables. Strain the broth into a clean pan and skim off some of the fat. Taste and add salt; the ham may have added plenty.
4. Shred the chicken, discarding skin and bones, and dice the ham and carrot. Chop the eggs.
5. Bring the broth back to the boil, add the noodles and cook for 2–3 min until tender. Stir in the chicken, ham and carrot to heat through.
6. Ladle into bowls, top with chopped egg and a mint leaf or two, and add a splash of fino sherry to each bowl if you like.

Tips

• Make the broth a day ahead and chill it: the fat sets on top and lifts off easily.
• Contains gluten (noodles); use rice or GF noodles to avoid it.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar