Name: Mexican Chicken Noodle Soup
Total time: 35 min
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 2 medium garlic cloves, thinly sliced; 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; 8 cups [2 L] chicken broth; ¼ cup [7 g] chopped fresh cilantro; 2 Tbsp freshly squeezed lime juice, plus 1 lime, cut into 6 wedges; 2 Tbsp extra-virgin olive oil; 1 ripe avocado, pitted, peeled, and diced; 1½ lb [680 g] boneless, skinless chicken breast halves, fat trimmed; 2 Tbsp tomato paste; 1 small yellow onion, finely chopped; Sea salt; Freshly ground black pepper; 1 Tbsp chopped canned chipotle chiles in adobo

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
35 min

Appears in

Easy Soups from Scratch with Quick Breads to Match

By Ivy Manning

Published 2017

About

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, o