Xochipillis Sopa De Fideo Con Pollo Recipes

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SOPA DE FIDEO



Sopa De Fideo image

This is Tex-Mex at its best. It's a great chicken soup recipe. I have not prepared this recipe, but I have eaten it and it's delish. The recipe came from the Chiquita Mexican Cuisine restaurant in Dallas, TX.

Provided by Julie in TX

Categories     Tex Mex

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

8 cups chicken broth
6 bay leaves
1 boneless skinless chicken breast
1 teaspoon olive oil
1 poblano chile, seeded and cut into thin strips
1 small yellow onion, sliced
1 tablespoon garlic, Coarsely chopped
3 medium tomatoes
8 ounces vermicelli, broken into 3-inch pieces
1/4 cup warm water
1 dried chili (New Mexico type)
6 -8 fresh cilantro stems, leaves removed and reserved
1/2 teaspoon ground thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground marjoram
1 tablespoon tomato paste

Steps:

  • Combine chicken broth, bay leaves and chicken breast in a large saucepan. Bring to a boil, reduce heat and simmer for 15-20 minutes until the chicken is tender. Remove the chicken from the broth. Remove and discard the bay leaves. Turn the heat down to the lowest setting to keep the broth warm. Chop the cooled chicken into small pieces.
  • Heat olive oil in small pan. Add the poblano pepper strips, 1/2 the sliced onion and the garlic. Saute until the vegetables are soft. Remove the vegetables from the pan and set aside to use as garnish.
  • Place the remaining onion in the same pan and saute until soft. Set aside.
  • Place whole tomatoes into hot chicken broth for 1 minute. Remove tomatoes and slip off skins. Set tomatoes aside.
  • Add vermicelli to simmering broth and cook for 4-6 minutes or until it is al dente. Remove the pasta from the broth and reserve.
  • Do not discard the broth.
  • Pour warm water over dried chili pepper to soften. This should take about 10 minutes. Chop cilantro stems and add to broth along with the thyme, cumin & marjoram, and tomato paste. Simmer for 10 minutes.
  • Drain softened chili pepper. Remove the stem, slit down the length and remove the seeds. Place the seeded chili pepper, peeled tomatoes, and sauteed onion in a blender or food processor and process until it is a paste consistency. Add to the simmering broth. Add pasta and chopped chicken.
  • Chop the reserved cilantro leaves finely. You should have about 2 tablespoons. Garnish soup with chopped cilantro, reserved poblano pepper strips and cooked onion slices.

SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)



Sopa De Fideo Con Pollo ( Mexican Chicken Noodle Soup) image

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

1 chicken, cut into parts
bay leaf
1/2 teaspoon ground cumin, to taste
1/2 teaspoon garlic granules, to taste
salt
2 tablespoons vegetable oil
2 (10 ounce) boxes dry fideo noodles (pieces about 1 1/4 inch long) or 2 (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)

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

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