Nana's Fideo and Chicken Soup
- Course: Soup
- Features: Fast, Kid-Friendly
Summary:
Kids and grown-ups alike will enjoy this quick, mellow tomato-based chicken-noodle soup. Fideos are thin dried noodles, usually packaged similarly to nests of vermicelli pasta.
This recipe is much like the Sopa de Fideos served at the start of a meal in Mexican restaurants. The soup tastes best the same day it is made.
Serve with triangles of a toasted sandwich.
4 to 6 servings
Ingredients:
- 2 tablespoons olive oil
- About 4 ounces dried fideo noodles, broken into pieces (may substitute vermicelli nests, broken into pieces, or fine egg noodles)
- 1/2 medium onion, finely diced (about 1/2 cup)
- 1/2 cup tomato sauce
- 6 cups low-sodium chicken or vegetable broth (may substitute water)
- 1/4 teaspoon granulated garlic powder, preferably Trader Joe's brand
- Salt
- Freshly ground black pepper
- 1 cup cooked shredded chicken
Directions:
Heat a medium saute pan or heavy-bottomed pot over medium-high heat. Add the oil, then the noodles. Saute, stirring, for a few minutes, until most of the noodles are lightly browned.
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until it is translucent. Add the tomato sauce and stir for 1 minute, then add the broth and garlic powder. Bring to a boil, stirring, then reduce the heat to low and cook, stirring occasionally, for 15 minutes. Season with salt and pepper to taste.
Add the chicken; cook, stirring once or twice, until heated through. Taste and adjust the seasoning as necessary.
Divide among individual bowls; serve hot.
Recipe Source:
Adapted from "The Family Chef," by Jewels and Jill Elmore (Celebra, 2009).
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
