Sopa de pollo con fideos y coles de Bruselas

Ingredientes

• 1 lb bone-in chicken thighs (For a rich broth.)
• 2 cups Brussels sprouts (Fresh and firm, trimmed and halved.)
• 8 oz egg noodles (Classic choice; substitute with gluten-free noodles if needed.)
• 6 cups chicken stock (Preferably homemade.)
• 1 cup carrots (Chopped.)
• 1 cup celery (Chopped.)
• 1 medium onion (Chopped.)
• Salt to taste (For seasoning.)
• Pepper to taste (For seasoning.)
• 2 tbsp olive oil (For sautéing.)

Preparación

1. 1

   --- Preparation of Ingredients ---

2. 2

   Pat the chicken dry and season with salt and pepper. Sear in a hot pot to lock in juices.

3. 3

   Trim the Brussels sprouts and slice them in halves or quarters for faster cooking.

4. 4

   --- Cooking the Soup Base ---

5. 5

   In the same pot, sauté onions, carrots, and celery until soft and aromatic.

6. 6

   Add chicken stock and bring to a gentle boil, scraping up browned bits for flavor.

7. 7

   Add the chicken back to the pot and let it simmer until tender and fully cooked.

8. 8

   --- Finishing Touches ---

9. 9

   Stir in the noodles and Brussels sprouts during the last 10 minutes of cooking.

10. 10

    Adjust seasoning with salt, pepper, and herbs as desired. Serve hot and garnish with Parmesan if desired.