Страница 57

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