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Mexican Chicken Noodle Soup
PAIR WITH
Homemade Corn Tortillas
(PAGE 140)
This zesty chicken noodle soup, called
sopa de fideos
in Mexico, is definitely not your mom’s chicken noodle soup—unless your mom happens to be Mexican, in which case this soup will be very comforting and familiar. Chicken breasts are poached in a smoky, limey broth swimming with nutty, toasted vermicelli noodle nests and decorated with fresh cilantro and avocado—just the thing to brighten a dreary winter day. Look for
fideos
pasta with Mexican ingredients in grocery stores, or substitute broken angel hair pasta in a pinch
.
SERVES
4 TO 6
ACTIVE TIME
10
MINUTES
TOTAL TIME
35
MINUTES
2 Tbsp extra-virgin olive oil
1 small yellow onion, finely chopped
2 Tbsp tomato paste
2 medium garlic cloves, thinly sliced
8 cups [2 L] chicken broth
(see page 17)
1
1
/
2
lb [680 g] boneless, skinless chicken breast halves, fat trimmed
1 Tbsp chopped ca
2 tsp chopped fresh oregano, or 1 tsp dried Mexican oregano
Pinch of saffron
6 oz [170 g] fideos noodle nests or broken angel hair pasta
2 Tbsp freshly squeezed lime juice, plus 1 lime, cut into 6 wedges
Sea salt
Freshly ground black pepper
1
/
4
cup [7 g] chopped fresh cilantro 1 ripe avocado, pitted, peeled, and diced
1.
Heat 1 Tbsp of the olive oil in a large soup pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 3 minutes.
Add the tomato paste and garlic and continue to cook until the garlic is aromatic and the tomato paste begins to brown a little, about 30 seconds.
Add the chicken broth, chicken breasts, chipotles, oregano, and saffron.
Cover and bring to a simmer.
Reduce the heat to very low and simmer gently until the chicken is cooked through or an instant-read thermometer inserted into the thickest part of the chicken reads 165°F [74°C], about 10 minutes.
Do not boil or the chicken will become dry and cottony.
2.
While the soup simmers, toast the noodles.
In a large skillet, heat the remaining 1 Tbsp olive oil over medium heat.
When the oil shimmers, add the noodles and cook, stirring constantly, until deep golden brown, about 4 minutes.
Scrape the noodles into a bowl and set aside.
3.
When the chicken is cooked, transfer it to a cutting board and chop it into bite-size pieces.
Return the chicken to the soup, add the toasted noodles, and continue to simmer, uncovered, until the noodles are just tender, about 5 minutes.
4.
Add the lime juice and season with salt and pepper.
5.
Serve the soup in bowls, garnished with the cilantro and avocado, with the lime wedges on the side.
GET AHEAD:
The soup can be made in advance, but omit the noodles and garnishes. Cool completely in the refrigerator before storing in airtight containers or zip-top plastic freezer bags in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To finish, reheat the soup, toast the noodles, and continue with the recipe as directed.