Sopa de Letrinhas

A clear, warm broth where small pasta letters dance. The vegetables are meltingly soft, the meat pulls apart easily, and golden droplets of fat shimmer on the surface.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 596
• Protein: 28 g
• Carbs: 67 g
• Fat: 21 g

Ingredients

• 300 g Chicken thigh ( finely diced )
• 50 g Chorizo ( small dice )
• 150 g Dried Asian wheat and egg noodles, plain ( alphabet shape )
• 2 piece Carrot ( peeled and diced )
• 1 piece Potato ( regular dice )
• 1 piece Onion ( finely chopped )
• 2 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1.5 L Mineral water
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Alphabet pasta

Instructions

1. Sweating the aromatics

   In a large pot, heat the olive oil. Add chopped onion and garlic. Sweat without browning until the onion is translucent. Add finely diced chorizo so its red fat begins to color the bottom of the pot.

2. Adding liquid and simmering

   Add the chicken, carrots, and potatoes cut into tiny dice. Pour in the mineral water. Bring to a boil then lower the heat. Let it simmer until the meat is tender and the vegetables mash easily under pressure.

3. Cooking the letters

   Pour the pasta into the bubbling broth. Stir to prevent sticking. When the letters are tender but still hold their shape, turn off the heat. The broth should remain clear.

Chef's tips

• Dice all your vegetables to the same size as the pasta for a balanced mouthfeel.
• Do not boil vigorously once the pasta is added, or the starch will cloud your soup.

Storage

Keeps for 48 hours in the fridge. The pasta will absorb the broth: add a little water when reheating over low heat.