Sopa de Pollo y Fideos (Mexican Chicken Noodle Soup)

Ingredients

• 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 1 onion, chopped 1 onion, chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• 1 cup (150 g) fideos or thin egg noodles 1 cup (150 g) fideos or thin egg noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 18g (Sugar: 4g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil over medium heat.
2. 2.
   Add the chicken pieces, onion, carrots, celery, garlic, oregano, cumin, and bay leaf to the pot. Season with salt and pepper to taste.
3. 3.
   Reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is cooked through and tender.
4. 4.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
5. 5.
   Add the fideos or thin egg noodles to the pot and cook for an additional 8-10 minutes, or until the noodles are tender.
6. 6.
   Taste the soup and adjust the seasoning if needed.
7. 7.
   Serve the Sopa de Pollo y Fideos hot, garnished with fresh cilantro and lime wedges on the side.

Treat your ingredients with care...

• Chicken — For a richer flavor, you can use bone-in chicken pieces. Remove the skin before adding them to the soup.
• Fideos or thin egg noodles — If you can't find fideos, you can substitute with vermicelli or angel hair pasta broken into small pieces.

Tips & Tricks

• To add a spicy kick to the soup, you can include a chopped jalapeno or serrano pepper.
• For a heartier version, you can add diced potatoes or corn kernels to the soup.
• If you prefer a clearer broth, you can strain the soup before adding the shredded chicken and noodles.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Serving advice

Serve the Sopa de Pollo y Fideos as a complete meal on its own. It pairs well with warm tortillas or crusty bread on the side.

Presentation advice

Garnish each bowl of soup with a sprinkle of fresh cilantro and a squeeze of lime juice. The vibrant green color of the cilantro and the tanginess of the lime will enhance the visual appeal and flavor of the dish.