Sopa de Fideos (Colombian Noodle Soup)

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Noodles, potato and carrot cooked in a broth made with chicken gizzards, onion and celery. Twenty-five minutes, four servings, and it is the plainest thing on a Colombian weekday table.

Prep Time5

Cook Time1

Total Time1 5

Course: Soups

Cuisine: Colombian

Keyword: noodle soup

Servings:

Calories: 326kcal

Author: Angela Giraldo

Ingredients

1 liter water
120 g noodles
2 potatoes peeled and cut into cubes
1 carrot peeled, cubed or grated
1 pound chicken gizzards washed and cut into small pieces
½ onion
A piece of celery
Salt and pepper to taste

Instructions

Wash the chicken gizzards and cut them into small pieces.
Put them in a pot with the water and the half onion and simmer for 45 minutes, until they are tender enough to bite through easily.
Meanwhile, peel the potatoes and the carrot and cut them into cubes or pieces, as you prefer. The carrot can be grated instead.
Add the potatoes and the carrot to the pot along with the piece of celery, the noodles and the pepper, and cook until the potato is soft, about 15 minutes.
Turn the heat down, taste and adjust the salt, and serve immediately.

Notes

Gizzards are a hard-working muscle and they stay rubbery until they have simmered for a long time. The recipe used to give them five minutes before the vegetables went in, which left them tough, so they now get 45. A pressure cooker does the same job in about 20 minutes from the moment it whistles. The broth is better for the long simmer as well. Chicken pieces can replace them and need nothing like as long: twenty minutes is plenty. Add the noodles when the recipe says and not before. A hundred and twenty grams of pasta in a litre of water will keep drinking it, and a soup left standing turns into a bowl of soft noodles with no broth around them. If it has to wait, cook the noodles separately and add them to each bowl.

Nutrition