Sopa de Pollo con Fideos

• 1½ kg chicken, mix of breast with skin and bone (400 g), 3 legs, 3 thighs with skin, excess fat trimmed
• 2 stalks celery, with leaves
• 1 bunch fresh parsley, small bunch
• turnip, small, peeled and quartered
• 5 cloves garlic
• onion, small
• salt, to taste
• 2 bay leaf
• dried thyme, pinch
• ½ onion, large, chopped (about 1 cup)
• ½ cup celery, chopped
• 1 cup carrot, peeled and chopped (from 2 medium)
• 1 zucchini, chopped
• 1 clove garlic, large or 2 medium, pressed
• 1 bay leaf
• large fideo noodles, large fideo (or tagliatelle, large shells, rotini or bowties)
• chicken, shredded
• fresh parsley, chopped
• oil, a little

Preparation

1. Step 1

   1:38
   In a large pot of boiling water, add the chicken legs and thighs along with salt (or chicken bouillon powder) and stir. After several minutes, skim off the foam that rises to the surface.
2. Step 2

   2:04
   Add the small onion, peeled and quartered turnip, garlic cloves, chopped celery stalks with leaves, parsley sprigs, bay leaves, and dried thyme. Once the water returns to a boil after adding the aromatics, reduce heat to medium-low, cover partially, and simmer for 20 minutes.
3. Step 3

   2:47
   Add the chicken breast to the pot, cover partially, and continue simmering for another 20 minutes until all chicken is cooked through. Remove from heat and let the chicken cool in the broth to ensure it stays juicy and tender.
4. Step 4

   3:17
   Once the chicken is cool enough to handle, remove it from the broth and shred all the meat. Reserve some for the soup and the rest for another use such as taquitos.
5. Step 5

   5:03
   In a clean pot, heat a little oil over medium heat. Add the chopped onion, celery, carrot, and bay leaf. Cook for about 6 minutes, stirring occasionally.
6. Step 6

   5:27
   Add the pressed garlic and cook for only 30 seconds to avoid bitterness. Strain the reserved chicken broth into the pot. Bring to a boil.
7. Step 7

   5:56
   Once boiling, add the chopped zucchini, large fideo noodles, and adjust seasoning with additional salt or bouillon powder. Simmer until the noodles are cooked, about 10 minutes.
8. Step 8

   6:32
   Add the shredded chicken to the soup and heat through. Stir in chopped fresh parsley just before serving. Serve hot, optionally with a squeeze of lime, or with lime, onion, and chopped chile to taste.