Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.
Chicken Vegetable Sopa de Fideo
Ingredients:
- 4 roma tomatoes
- 1/2 medium white onion
- 1 serrano chiles, stems removed
- 1 garlic clove
- 2 cups water
- 2 tablespoons vegetable oil
- 8 oz. fideo or vermicelli pasta
- 8 cups chicken broth
- 2 to 3 cups shredded chicken
- 3 medium carrots, peeled and diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 medium zucchini or Mexican calabacitas, diced
- 4 sprigs fresh cilantro (optional)
Directions:
Puree the tomatoes, onion, serrano chile, garlic, and the water in a blender until smooth; set aside.
Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato puree, stirring gently to combine. Stir in the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for about 20 minutes or until the vegetables are for tender. Remove cilantro.
Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!
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