Growing up, whenever my sisters and I fell ill, my mami always made us one of two different soups to nourish our bodies and warm us up. A Mexican Estrellita Sopita with pasta and eggs or a Spanish Sopita de Arroz made with rice and mint. Both soups are incredibly satisfying and nourishing as they are made with homemade bone broth. The Mexican version is made with chicken stock
and the Spanish version with the stock from a puchero
. (I’ll share the Sopita de Arroz soon 😉
Since it’s definitely the season of colds and flu, I wanted to share my family’s recipe for Mexican Estrellita Sopita since it’s the one that I always crave when I’m sick and congested. A simple recipe with only four ingredients. Mineral rich chicken broth, pastured free range eggs, Mexican estrella pasta and celtic sea salt.
It’s especially light on the stomach and sure to warm any adult or child. I love serving this soup piping hot as the steam from the broth is sure to clear up your congestion.
Estrellita Sopita – A Mexican soup for colds and flu
1. Defrost Chicken Stock
2. In a large dutch oven or pot bring 8 cups of chicken stock to a boil.
3. Once the stock is boiling, add 1 handful of estrella pasta per person to the stock.
4. Boil the pasta for 13 minutes. Add salt to taste.
5. When there are about 4 minutes remaining for the pasta to finish, add the eggs one a time to the boiling stock to poach. (If a family member does not like poached eggs… add the eggs in earlier to cook the yolks through)
6. When the 13 minutes are complete, distribute the eggs into individual bowls and top them with pasta and broth.
I hope this soup finds you satisfying and nourishing during this cold and flu season.