Sopa De Fideos Mexican Chicken Noodle Soup Recipes

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.

Steps:

• Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
• Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

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.

Steps:

• Puree the onions, garlic and tomatoes in a food processor, adding a little water if needed. Heat 3 tablespoons of melted lard or oil in a large saucepan over medium heat. Slowly pour in the vegetable liquid, being careful to avoid spattering.
• Add saffron and chili powder, if using them. Simmer gently, partly covered, for 10 minutes. Add the chicken soup and simmer gently, partly covered, for about 20 minutes more. Season with salt and pepper and add the chicken, keeping the soup warm over very low heat.
• Heat the remaining oil in an 8-inch skillet over medium heat. When hot, add the noodles and saute, turning them gently, until golden brown. Remove with a slotted spatula and drain on paper towels. The soup can be prepared to this point up to 30 minutes before finishing and serving.
• Bring the soup to a simmer. Add the noodles and cook until tender, about 7 to 8 minutes. Serve immediately, garnishing each portion with a sprig of cilantro. Pass the other garnishes at the table.

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.