Its pungent odor sends trails of a delightful aroma out from the kitchen, informing the family and kids playing outside that something familiar and satisfying is being cooked up in the kitchen.
Hints of onion, garlic, and chicken broth travel through the yard, bringing games of hide-and-go-seek to a stop. The smell distracts readers from compelling books and absorbing television shows. The kitchen is the focus of the house—even the cat saunters in.
Originating from the sopa seca de fideo, a less brothy version, sopa de fideo is like an invitation to a kitchen. Its smell allures like an overture, bringing back warm and happy memories of laughing with family and friends in the kitchen or sharing a bowl with a trusted friend after a long day.
This simple-to-make, flexible recipe easily accommodates special diets with gluten-free, vegan, and no-salt substitutes.
- Eight to nine ounces of dry angel hair fideo pastaxxxx
- Four Roma tomatoes
- Three tablespoons diced white onion
- Two tablespoons vegetable oil
- Half garlic clove, minced
- Two avocados,eeled and sliced
- Pasilla chiles, fried and chopped to taste
- Two cups shredded chicken
- Five cups chicken broth
- Four ounces Muenster cheese, or a medium cheddar, sprinkled on top
- Gently fry the noodles in hot oil until golden brown. Do not burn.
- Blend garlic, onions, and tomatoes and add salt to taste.
- Combine the puree with the noodles.
- Simmer on low until the consistency of the mixture thickens.
- Add chicken to the saucepan and simmer until broth is absorbed and noodles are tender, fifteen to twenty minutes.
- Present on a serving platter garnished with chiles, avocado slices, and cheese.