Sopa De Pollo Con Fideos
Chicken Noodle Soup
Ingredients
Bijol
Lime
Olive Oil
Carrot
Onion
Bay Leaves
Sea Salt
Chicken Breast
Garlic
Peppercorn Pepper
Parsley
Suitable Drinks
Red Wine
White Wine
Measurements
- 2 table spoons extra- virgin olive oil
- 2 carrots, peeled and cut into 1- Inch rounds
- ½ pound russet potatoes, peeled and cubed
- 1 small yellow onion diced
- 4 garlic cloves, peeled and minced
- 6 cups chicken stock
- 1 dried bay leaf
- 1 teaspoon kosher salt
- ¼ teaspoon freshly grounded black pepper
- ½ teaspoon Bijol
- 6 ounces fideo noodles or thing spaghetti like noodles, such as vermicelli, or spaghettini, broken up into 2- inch pieces
- 4 cups shredded poached chicken or rotisserie chicken
- Juice of 1 lime plus more to serve
- Fresh parsley, finely chopped
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
- To make the soup, heat the oil in a heavy 6-quart pot.
- Add the carrots, potatoes, onion and garlic and cook until the vegetables soften, about 10 minutes.
- Add the chicken stock, bay leaf, salt, black pepper, sand saffron and bring to a fast simmer over medium heat, about 5 minutes.
- Add the fideos and continue to simmer until the noodles are tender and the vegetables are cooked through, an additional 8 to 10 minutes.
- Add the shredded chicken and simmer until warmed though, 3 to 5 minutes.
- Adjust the seasonings to taste. Sprinkle with lime juice and garnish with chopped parsley
