PICADILLO SOUP

Ingredients

• 1 leek
• 2 eggs
• 2 carrots
• 500 grams of chicken
• 100 grams of serrano ham
• fresh mint leaves
• 120 grams of soup noodles
• 1 salted bone (better knee)

Preparation

1. Wash and remove the skin of the carrot
2. You also clean the leek and cut it into two large pieces
3. In a pot you leave everything together with the chopped chicken and the salty bone (you can use beef bone from the knee part)
4. Let everything cook together for at least 1 hour. Note: in case of using a pressure cooker, 20 minutes are enough
5. Meanwhile, cook the two eggs in plenty of water in another pot.
6. At the end of cooking the chicken and vegetables, pass through the strainer and reserve the broth.
7. You let the chicken and the bone cool down so as not to burn us and we bone everything
8. On the other hand, you are going to chop the ham (if we have not bought it in strips) and the mint leaves
9. Remove the shell from the boiled eggs and cut the egg into small pieces or slices
10. Bring the strained broth to the fire, add the meat, the ham, the egg and the mint
11. Add the noodles and cook everything together over medium heat for the time indicated for them
12. Finally, you serve: first a couple of tablespoons of the broth and then a good amount of noodles and the rest of the ingredients.