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CHICKEN SOUP WITH THIN EGG NOODLES (Sope de pollo con fideos) Recipe

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This recipe for CHICKEN SOUP WITH THIN EGG NOODLES (Sope de pollo con fideos), by , is from The Official SASTURAIN Extended Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gloria Sasturain

Category:
Category:

Ingredients:  
Ingredients:  
º 10 cups chicken broth
º 1 celery stock, cut in half lengthwise and then into ½” pieces
º 1 red bell pepper, cored, seeded, and diced (½ inch)
º 1 teaspoon saffron threads
º 1 cup shredded cooked chicken, reserved from making the broth
º Salt
º 1 pound very thin egg noodles, such as Spanish Fideos or angel hair pasta
º Hot chili peppers such as Scotch bonnets, habaneros, jalapeños, or serranos
º Chopped fresh cilantro

Directions:
Directions:
1. Heat the broth to a simmer over medium heat. Add the celery, bell pepper, and saffron, and cook until the vegetables are softened and the broth takes on a rich color from the saffron, about 5 minutes. Stir the chicken into the broth.

2. Bring a large pot of salted water to a boil. Stir the noodles into the boiling water. Cook, stirring gently, until the noodles are tender, 5 to 6 minutes.

3. I like to mash half (or less) of a hot chili pepper, such as a Scotch bonnet, at the bottom of each bowl. You can control the heat by the choice of pepper and by removing the seeds and ribs. Divide the noodles among the bowls and ladle the hot soup over the noodles and pepper. Sprinkle some of the chopped cilantro over each.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I always keep canned chicken broth on hand and rely on that most of the time. There are few places where canned broth will not do, and this is one of them. This soup is all about the delicious flavor of homemade broth. The chicken broth is already flavored with cilantro, bell pepper, onion and garlic. These diced fresh vegetables freshen up the flavor, and the saffron gives a beautiful color and under note of flavor. Then when you mash the pepper in the bottom of the bowl, it puts the whole thing over the top. You might not feel the magic in the first spoonful, but you will after a few. Pick your pepper according to the heat you like — my weapon of choice is the ultra-spicy habanero—and leave it in there until the spiciest is where you want it to be.

 

 

 

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