Andalusian chicken-noodle soup with chickpeas

You wouldn't know it from the past couple of balmy days, but fall really is here, and that means soup weather!

This soup is the very definition of a meal in a bowl, and it would be the perfect thing to warm you up after a few hours of leaf raking, which is what I forsee in my future this weekend. I've made this soup twice now, and neither time did I have the required sherry. I think the first time I tried to cheat a bit with some red wine vinegar, but it was a poor substitute I'm sure. So go on and splurge for some sherry if you give this a try.

Start by poaching your chicken in the stock and herbs. I used bone on chicken breasts both time, because I think they have more flavour. I did remove the skin prior to poaching though.

Then cook your sausage and add in the veggies. One time I used a fresh chiorizo sausgage, which I removed from the casing and cooked just like ground meat. The second attempt at this soup used some of the chopped chured sausage. Can't say I had a preference, as both were pretty good.

While the vegetables are softening, you shred your chicken. This recipe yields a lot of meat, which helps to make it hearty.

Then add the broth back to the pot, cook your noodles, and toss in the meat, chickpeas and parsley. Almost ready to serve!

Serve in a warm bowl alongside some homemade biscuits and you've got yourself a pretty satisfying dinner.

Andalusian chicken-noodle soup with chickpeas (From Food & Drink Autumn 2010)

8 cups homemade or low sodium chicken stock
2 bone in chicken breasts, skin removed
2 bay leaves
1 leafy spring of flat leaf parsley
2 tbsp olive oil
4 oz (125g) cooked sweet or hot chorizo sausage, diced
1 onion, finely chopped
1 medium carrot, diced
1 medium potato, peeled and diced
2 cloves garlic, minced
1 tsp sweet smoked paprika
½ c dry sherry
2 oz spaghetti, broken into 2-inch pieces
½ tsp each salt and freshly ground pepper
1 can (540 ml) chickpeas drained and rinsed
½ c finely chopped flat-leaf parsley

1. In large saucepan, combine stock, chicken breasts, bay leaves and parsley sprig. Bring to a boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until chicken breasts are no longer pink inside. With a slotted spoon, remove chicken breasts from stock and set aside to cool slightly.

2. When chicken breasts are cool enough to handle, remove meat from bones and shred meat finely. Set aside.

3. In large Dutch oven, heat oil over medium heat. Add chorizo and cook stirring for 3 to 5 minutes or until chorizo starts to brown and renders some of its fat. Add onion, carrot and potato. Cook, stirring for 5 to 7 minutes or until onion is softened but not brown. Add garlic and paprika. Cook stirring for one minute or until fragrant.

4. Add sherry. Bring to a boil, stirring to scrape up any browned bits from bottom of pot. Boil for 2 minutes or until sherry has almost evaporated.

5. Strain stock into Dutch oven, bring to a boil over high heat. Add spaghetti, salt and pepper. Reduce heat to medium-low, simmer partially covered for 8 to 10 minutes or until potato and spaghetti are tender.

6. Stir in reserved chicken meat and chickpeas. Simmer, uncovered, over medium-high heat for 2 minutes for flavours to blend; stir in parsley. Taste and add more salt and pepper if necessary. Ladle into warm soup bowls.

Serves 6 to 8