SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)
This Fideo Soup With Chicken, made with a recipe from America's Restaurant in Harlingen, can be served as a soup or stew depending on the amount of broth used. America Rangel uses one or two chicken pieces per serving, and serves this with warm corn tortillas and refried beans. Courtesy of Eagle News Services via our local newspaper.
Provided by Molly53
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 590.9, Fat 20.3, SaturatedFat 5, Cholesterol 136.5, Sodium 274.5, Carbohydrate 73, Fiber 4.5, Sugar 4.8, Protein 28.5
VERMICELLI SOUP (SOPA DE FIDEOS)
Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.
Provided by kolibri
Categories Clear Soup
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
- Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
- Add chicken, cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1
CALDO DE POLLO CON FIDEO
This is a south-of-the-border version of chicken noodle soup. It's originally from the food section of the February 18, 2009 Houston Chronicle and comes from the cookbook "Zarela's Veracruz" by Zarela Martinez with Anne Mendelson. Fideo noodles are nested thin noodles and can be found in the Mexican or ethnic section of most grocery stores.
Provided by Leslie in Texas
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
- Add enough water to cover by 2 inches and bring to a boil over high heat.
- At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
- Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
- Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
- Strain stock into a bowl, discarding solids. Rinse out and dry pot.
- Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
- Add oil to clean stockpot and heat over medium-high heat until rippling.
- Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
- Lift out with slotted spoon and drain on paper towels.
- Pour out all but a thin film of oil from pot.
- Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
- Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
- Cook over low heat until noodles are al dente, about 5 to 7 minutes.
- Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.
Nutrition Facts : Calories 630.5, Fat 35, SaturatedFat 8.4, Cholesterol 154.9, Sodium 709.1, Carbohydrate 41.6, Fiber 3.8, Sugar 1.9, Protein 36.7
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