Sopa de Picadillo Recipe: Authentic Andalusian Comfort 2026

Sopa de picadillo is a traditional Andalusian soup that brings warmth and comfort to chilly days, and it holds a special place on many Spanish tables during Christmas Eve dinner. Its name comes from the finely chopped garnishes—shredded chicken, serrano ham, and boiled egg—that are scattered over a base of rich homemade broth and thin noodles.

What sets this soup apart is the depth of flavor from a slow-simmered broth made with chicken and beef bones, leek, and carrot. The broth is prepared ahead so it can chill and be skimmed of fat, resulting in a clean, savory base. A final touch of fresh mint leaves adds a bright, aromatic note that makes each spoonful irresistible.

Ingredients for Sopa de Picadillo

For 6 servings

• 2 chicken hindquarters
• 1 chicken carcass
• 1 beef bone
• 1 leek
• 3 medium carrots
• Salt
• 2 large eggs
• 100 g serrano ham (in a thick slice)
• 120 g no. 0 thin noodles
• A few sprigs of fresh mint

How to Make Sopa de Picadillo Step by Step

1. Prepare the Broth Base

Place 2 chicken hindquarters, 1 chicken carcass, 1 beef bone, 1 leek cut in half, and 3 peeled medium carrots in a large pot. Add enough water to cover all the ingredients completely.

2. Simmer the Broth

Set the pot over high heat and as soon as the water begins to boil, add salt. Reduce the heat to low, cover the pot, and let it cook for 2 hours. If foam forms on the surface during cooking, skim it off with a ladle.

3. Strain and Chill

Remove the chicken hindquarters and strain the broth. Store both the broth and the chicken in the refrigerator for at least 4-5 hours so the broth cools completely and the fat can be easily removed.

4. Remove the Fat

Once the broth is cold, first remove the large pieces of fat with a spoon. Then pass the broth through a fine sieve to ensure it is perfectly clear.

5. Boil the Eggs

To cook 2 large eggs, put a saucepan of water over high heat. When the water comes to a boil, add salt and the eggs. Let them cook for about 12 minutes, then remove them from the saucepan and let them cool.

6. Chop the Garnishes

Shred the meat from the chicken hindquarters, discarding the skin and bones. Cut 100 g of serrano ham into small cubes. Also chop the boiled eggs.

7. Cook the Noodles

Place a saucepan with 1.5 liters of the broth over high heat. As soon as it boils, add 120 g of no. 0 noodles and cook over medium heat for the time indicated on the package, which in this case was 4 minutes. When the noodles have 1 minute left, add the shredded chicken and mix it in.

8. Serve the Soup

Serve the sopa de picadillo by topping each bowl with some serrano ham and chopped boiled egg, and garnish with a sprig of mint.

Tips for the Best Sopa de Picadillo

Make a Rich Homemade Broth

The most important thing for a spectacular sopa de picadillo is preparing a good broth, which is the base of this traditional soup. The broth is usually made with poultry and beef bones, poultry meat, and some vegetables like carrot and leek. It's also important to prepare the broth in advance, preferably from one day to the next, so that once cold you can perfectly skim off the fat.

Chop the Garnishes Finely

The name sopa de picadillo comes from the fact that this soup contains several ingredients chopped very finely: the poultry meat used to make the broth, serrano ham, boiled egg… It's also quite common to add a few mint leaves when serving, a particular touch that gives a very special flavor and that I personally love.

Choose the Right Noodles

Sopa de picadillo also includes noodles, which can be of any thickness you like. I'm using no. 0 because they're my favorite, but you can use whichever you like best or have on hand. Just check the cooking time indicated by the manufacturer on the package to cook them for just the right amount of time and enjoy a delicious sopa de picadillo at its best. Don't forget to accompany it with a generous piece of good bread!

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If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

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Even More Tasty Recipes to Cook for the Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes are built on three things: simplicity, techniques you can trust, and flavor that really pops.

Every recipe gathered here is one I genuinely cook over and over — whether it's a fast solo meal or a spread I'm putting together for the people I love.

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