Sopa De Fideo Con Pollo ( Mexican Chicken Noodle Soup)

Recipe by Molly53
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    chicken, cut into parts
  • 12
    teaspoon ground cumin, to taste
  • 12
    teaspoon garlic granules, to taste
  • 2
    tablespoons vegetable oil
  • 2
    (10 ounce) boxes dry fideo noodles (pieces about 1 1/4 inch long) or (10 ounce) boxes broken dry vermicelli (pieces about 1 1/4 inch long)
  • 1
    white onion, chopped
  • 1
    large bell pepper, seeded and chopped
  • 1
    (8 ounce) can tomato sauce (just enough for some color and flavor)
  • cilantro (optional) or jalapeno, for seasoning and color, to garnish (optional)
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DIRECTIONS

  • Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
  • Drain and reserve broth.
  • While the chicken is cooking, heat the oil in a large skillet.
  • Sauté the fideo in oil a few minutes until lightly browned over medium heat.
  • Add onion and bell pepper pieces and cook until onion is translucent.
  • Add cooked vegetables and noodles to the cooked chicken pieces.
  • Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
  • Finish with more seasonings (cumin, salt, garlic, to taste).
  • Can be garnished with cilantro and/or jalapeño.
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