Caldo De Pollo Con Fideo Recipes

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CALDO DE POLLO CON FIDEO



Caldo De Pollo Con Fideo image

This is a south-of-the-border version of chicken noodle soup. It's originally from the food section of the February 18, 2009 Houston Chronicle and comes from the cookbook "Zarela's Veracruz" by Zarela Martinez with Anne Mendelson. Fideo noodles are nested thin noodles and can be found in the Mexican or ethnic section of most grocery stores.

Provided by Leslie in Texas

Categories     Chicken

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 chicken, cut into quarters (3 1/2 to 4 lb. chicken)
2 small white onions (1 unpeeled, divided uses)
6 garlic cloves (2 unpeeled,divided uses)
1 1/2-2 teaspoons salt
10 black peppercorns
15 mint sprigs
7 -8 cups water
3 ancho chilies, stemmed and seeded
1/4 cup vegetable oil
1 (10 ounce) package fideo noodles (or about 8 oz. vermicelli)
fresh ground pepper, to taste (optional)
sliced fresh jalapeno pepper, for garnish

Steps:

  • Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
  • Add enough water to cover by 2 inches and bring to a boil over high heat.
  • At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
  • Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
  • Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
  • Strain stock into a bowl, discarding solids. Rinse out and dry pot.
  • Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
  • Add oil to clean stockpot and heat over medium-high heat until rippling.
  • Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
  • Lift out with slotted spoon and drain on paper towels.
  • Pour out all but a thin film of oil from pot.
  • Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
  • Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
  • Cook over low heat until noodles are al dente, about 5 to 7 minutes.
  • Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.

Nutrition Facts : Calories 630.5, Fat 35, SaturatedFat 8.4, Cholesterol 154.9, Sodium 709.1, Carbohydrate 41.6, Fiber 3.8, Sugar 1.9, Protein 36.7

SOPA DE FIDEOS



Sopa de Fideos image

I've been to many Mexican restaurants and they seem to always give you a small cup of Sopa de Fideos (noodle soup) before the meal. This can easily be made at home with just a few ingredients. This is my version of this tasty Mexican noodle soup.

Provided by amandascookin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta, uncooked
3 (14.5 ounce) cans chicken broth
freshly ground black pepper to taste
coarse salt to taste
1 tablespoon chopped fresh cilantro

Steps:

  • Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
  • Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
  • Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 44 g, Cholesterol 6.8 mg, Fat 8.2 g, Fiber 2.8 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 1507 mg, Sugar 6.7 g

CALDO DE POLLO



Caldo de Pollo image

This is my first attempt at making caldo de pollo. I think it turned out great. You might need to add salt to taste as my recipe doesn't have very much. I like to serve this with warm corn tortillas and a side of Spanish rice and refried beans. Please enjoy and let me know what you think.

Provided by jack&lanasmommy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h10m

Yield 8

Number Of Ingredients 12

5 pounds chicken leg quarters
2 gallons water
2 tablespoons minced garlic
2 tablespoons salt
1 tablespoon garlic powder
1 cube chicken bouillon
4 large carrots, peeled and cut into large chunks
4 large potatoes, peeled and cut into large chunks
4 zucchini, cut into large chunks
1 chayote, cut into large chunks
1 large white onion, cut into large chunks
½ bunch fresh cilantro, chopped

Steps:

  • Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
  • Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.

Nutrition Facts : Calories 605.7 calories, Carbohydrate 42.3 g, Cholesterol 159.7 mg, Fat 25.1 g, Fiber 6.7 g, Protein 51.6 g, SaturatedFat 6.9 g, Sodium 2079.6 mg, Sugar 5.8 g

XOCHIPILLI'S SOPA DE FIDEO CON POLLO



Xochipilli's Sopa De Fideo Con Pollo image

Make and share this Xochipilli's Sopa De Fideo Con Pollo recipe from Food.com.

Provided by Member 610488

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
7 ounces angel hair pasta, uncooked
1 medium poblano peppers or 1 medium green bell pepper, seeded and chopped
1 small jalapenos or 1 small serrano pepper, seeded and chopped
1/2 cup onion, chopped
6 garlic cloves, finely chopped
1 (8 ounce) can tomato sauce (Hunts)
6 cups water
2 tablespoons chicken bouillon (caldo con sabor de pollo)
2 cups cooked chicken, shredded
1/4 teaspoon sazon seasoning
2 tablespoons fresh cilantro, chopped

Steps:

  • Heat oil in large saucepan over medium-high heat. Crush noodles and add to saucepan. Stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
  • Stir in tomato sauce, water and bouillon. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken and seasoning. Sprinkle with cilantro.

Nutrition Facts : Calories 269.2, Fat 8.5, SaturatedFat 1.6, Cholesterol 35, Sodium 266.4, Carbohydrate 30.8, Fiber 2.6, Sugar 3.2, Protein 17.2

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