Price: $11.65

- +

ANETO 100% Natural, Free Range Chicken, onion, carrot, cabbage, leek, celery and salt.

Origin - Spain

 Are you buying for your Restaurant, Bar or Deli? Contact us for wholesale pricing.

Aneto 100% Natural Stocks and Broths have no flavourings or additives, are Gluten free and contain no milk or dairy products. Aneto buys the freshest vegetables, meat and fish from the market, carefully selecting and cleaning the ingredients with cold water, before cooking. Depending on the recipe, Aneto previously roasts the meats, and then sauté the vegetables with the meat or seafood for 2 additional hours. Then all the ingredients are placed in a stainless steel basket which is directly introduced into kettles of 3.000 liters capacity. The kettles are then filled with cold water and just the right amount of sea salt. Simmering all the ingredients at low heat for three hours (two hours in the case of fish broth recipe).
Because there is only one way to make a 100% Natural Broth, just as it’s cooked at home.

It’s the way its made at Aneto

Ideal for:

  • The entire family, adults and children
  • Your child’s first broth
  • Soups with pasta, rice or wheat semolina
  • A healthy and nutritive diet
  • Having cold in the summer and hot in the winter
  • Culinary basis for stews and stir-fries
  • Preparing rice and meat dishes

Sopa de pollo udon / Chicken udon soup 


  • 1 Liter of Aneto Chicken Broth
  • 2 tablespoons of miso paste
  • 2 tablespoons of soy
  • 8 shiitakes
  • 6 shallots
  • 2 chicken breasts
  • 2 packages of noodles udon (300g)
  • 1 egg
  • flour
  • bread crumbs
  • salt
  • pepper
  • olive oil
  • chives (to decorate)


1- Boil the chicken broth in a saucepan. When the broth is boiling, add the 2 tablespoons of miso and reserve it.

2- Put a little bit of olive oil in a frying pan, cut the shallots and the shiitakes into slices and sauté them at a high heat for 3-5 minutes. When they are ready, add them to the broth and reserve this blend.

3- Season the chicken breast with pepper and roll it into flour. Then coat it with egg and, finally, with the breadcrumbs. Fry it in a pan with a little bit of olive oil at a low heat in order to get well-done meat. Reserve it on a piece of kitchen roll to eliminate the oil excess.

4- While you are frying the chicken breast, boil the broth again. When it boils, add the noodles and let it cook for 3 minutes.  Then, incorporate the soya and turn off the fire.

5- Serve the soup with the noodles in a bowl. Cut the breast into crunchy slices, put them on the top of the soup and season it with some finely cut chive