Chicken soup with vegetables

• sofrito250g g

  (or finely chopped onion, carrot and celery)

• rapeseed oil↗1 tbsp tbsp
• chicken↗1

  skinless or boneless

• bay leaf↗1
• low-sodium chicken broth2

  cubes or melted cubes

• frozen peas↗200g g
• frozen corn200g g

  (optional)

• soup pasta↗200g g

  or dry noodles broken into pieces, ready

Step-by-step instructions

1. 1

   Fry the sofrito in rapeseed oil for about 10 minutes, until the mixture becomes very soft and the onion turns translucent. Cook over low heat, avoiding browning. Transfer to a pot.

2. 2

   Place the chicken on the sofrito, add the bay leaf and broth cubes, and enough cold water so it almost reaches the level of the chicken. Gradually bring to a simmer and cover with a lid. Cook for 1 hour, then check the chicken's doneness – the meat should start to pull away from the leg ends. Carefully lift the chicken, let it cool slightly, then remove the meat from the bones. (Cool and store the meat if you plan to use it later, or shred it if you want a generous soup portion.) Remove any remaining meat from the bones and cut it into small cubes, small enough to be lifted with a soup spoon.

3. 3

   Taste the broth in which the chicken was cooked, and if it seems weak, bring it to a boil for 15‑20 minutes to reduce it, then taste again. Do not add seasoning until you are satisfied with the flavor. If you want to cool or freeze part of the base soup, do so now, and add the remaining ingredients when reheating. Add frozen peas and frozen corn (optional) together with the soup pasta and bring to a simmer. Return the chicken meat to the pot.