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Sopa de Picadillo

Serves 4 to 6 Soup chicken, Soups

Sopa de Picadillo

Sopa de Picadillo is a staple in Andalucía, cherished for its simplicity and comforting flavors. This dish is a reflection of everyday Spanish cooking, where recipes are passed down through practice rather than written instructions. It's a hearty soup that combines rich chicken broth with tender pieces of cooked chicken breast, savory jamón serrano, and fine fideo noodles.

The addition of hard-boiled eggs and a splash of dry fino sherry enhances the depth of flavor, while fresh mint or parsley adds a bright finish. This soup is seasoned with fine sea salt to taste, creating a warm, inviting bowl that embodies the essence of home-cooked Spanish meals.

Ingredients

  • 1.5 Lrich chicken broth — skimmed from a puchero
  • 250 gcooked chicken breast — shredded
  • 80 gjamón serrano — finely diced
  • 2hard-boiled eggs — chopped
  • 80 gfine fideo noodles
  • 2 tbspdry fino sherry
  • 2 tbspfresh mint or parsley — chopped
  • to tastefine sea salt

Method

  1. Begin by finely chopping 250 g of cooked chicken breast and 80 g of jamón serrano into small, even pieces. This ensures that each spoonful of soup has a balanced mix of flavors and textures. Set these aside for later use.
  2. Peel and chop 2 hard-boiled eggs into small cubes. These will be used as a garnish, adding richness and a creamy texture to the finished soup. Set them aside with the chicken and jamón.
  3. In a large pot, pour in 1.5 L of rich chicken broth and bring it to a gentle simmer over medium heat. This will be the base of your soup, providing depth and warmth.
  4. Once the broth is simmering, add 80 g of fine fideo noodles to the pot. Stir occasionally to prevent them from sticking together. Cook until the noodles are tender and have absorbed some of the broth's flavor, which should take on a slightly more opaque appearance.
  5. Add the chopped chicken and jamón to the pot. Stir gently to combine and allow the flavors to meld together. The jamón will infuse the broth with its savory, slightly salty taste, enhancing the overall flavor.
  6. Pour in 2 tbsp of dry fino sherry, stirring to incorporate. The sherry will add a subtle depth and complexity to the soup, elevating its flavor profile.
  7. Taste the soup and add fine sea salt to taste, if necessary. The salt should enhance the natural flavors without overpowering them.
  8. Just before serving, add 2 tbsp of fresh mint or parsley, finely chopped, to the pot. This will add a fresh, aromatic note to the soup, balancing the richness of the other ingredients.
  9. Ladle the soup into bowls and garnish each serving with the chopped hard-boiled eggs. The eggs should sit on top of the soup, providing a visual contrast and a creamy texture with each bite.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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