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
SOPA DE FIDEO
I took a mexican cooking class and this is one of the recipes he taught us. We have made it often over the past several years. It is one of our favorite dishes. Fideo can be found in the mexican section. It is an inexpensive short thin pasta. I double this recipe for us because we love it so much.
Provided by Dixie from Kansas
Categories Poultry
Time 35m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a pan (i use a dutch oven) add oil and fideo. Toast fideo until well browned.
- add chicken stock and then rest of ingredents.
- cook covered for appx 25 minute.
- sazon mix instructions.
- combine all of sazon ingredients in blender add water to thin if needed freeze leftover in ice cube trays then put in bag and use for seasoning for many dishes.
Nutrition Facts : Calories 192, Fat 2.4, SaturatedFat 0.5, Cholesterol 2.4, Sodium 332.2, Carbohydrate 34.7, Fiber 3, Sugar 5.7, Protein 8
SOPA DE FIDEO
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
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 Y SALCHICHAS
this is authentic mexican like spaghetti that the kids will enjoy. No spices involved but, has alot of taste another side dish rather than beans and rice.
Provided by roxsand
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil when hot add in the fideo and move around until hint golden brown take off heat. In blender blend water,tomatoe, onion, and garlic until well blended. Put fideo back on stove top add in blended tomato sauce. Add in the Chicken bouillon stir. Add salt to taste. Cut up 2 winnies and add inches Heat until fideo is soft and al diente. Serve and enjoy.
Nutrition Facts : Calories 167.6, Fat 16.7, SaturatedFat 3.6, Cholesterol 8, Sodium 298.7, Carbohydrate 2.9, Fiber 0.4, Sugar 1.7, Protein 2.1
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