Now that it’s fall, it’s time for soups, stews and braises. I thought we would start if off with this wonderfully flavorful Fideo Soup with Chicken. Looks pretty tasty doesn’t it?
One of these days I’m going to learn to leave well enough alone. Usually, I
never hardly ever download new operating systems for several months after their initial release to make sure the bugs are all worked out and my software is compatible. I have no idea what possessed me to do so but I violated this basic tenet while I had several posts I needed to do. Nevertheless, in a temporary moment of insanity, I immediately downloaded and installed Mac OS X 10.9 Mavericks on the day of its release. I think this was partially due to never having installed Mountain Lion due to the panned reviews it received and Mavericks sounded pretty cool. Oh well. There is a reason for that basic rule and (once again) I re-learned it the hard way – if it aint broke, don’t fix it.
I had really grown familiar with the simple photo editing tools of ACDSee Pro for Mac – things like adjusting color, contrast, exposure, cropping and re-sizing. The photos no longer took up such an incredible amount of storage space on WordPress and made a much nicer, published presentation. On top of that, it was relatively quick. All of that, however, has gone by the wayside because even the most current version of ACDSee Pro 3.5 for Mac is not compatible with OS X 10.9. When I contacted ACDSee to discuss the matter, they were kind enough to reply that they had no version compatible with OS X 10.9 and would not have one until sometime in November although they did not know when. Sheesh!!!! Of course, I could simply revert back to my PC with a slightly older but highly functional version of ACDSee Pro for Windows, however, I really like the way the Mac does photos and graphics. Hence, I was placed upon the horns of a dilemma.
I hate that when it happens. So, after much cogitation and gnashing of teeth, a decision was made – Photoshop here I come. I hope the learning curve isn’t too steep inasmuch as all I really need is a simple photo editing tool but hey, nothing ventured is nothing gained. Who knows? Maybe once I learn Photoshop Foodgawker won’t reject so many of my photos. 😀
This is the first post I will be doing with Photoshop and the exceptionally limited editing of iPhoto. Already it has taken longer than any of the others and I hope I haven’t made a serious mistake. Anyway, without any further ado and complaining, I have a recipe for you, Fideo Soup with Chicken, that is no mistake and is absolutely delicious, full of flavor and relatively simple (albeit a little time consuming) to make. Further, almost everything in the recipe is something you should have on hand so there is no excuse not to try it, especially given it’s Fall and soups are one the menu. 🙂 Here is what we did.
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup canned, diced tomatoes (you can use fresh tomatoes but double the amount)
- 2 – 3 Serrano chiles (depending upon your heat tolerance – you can also use jalapeños)
- 1 tsp dried oregano
- 1 tsp sea salt or to taste
- 6 oz. angel hair pasta cut into 1 – 2 inch pieces (some places actually sell fideo noodles already pre-cut for you)
- 4 Tbsp olive oil, divided
- 6 cups chicken broth, preferably homemade
- 8 oz. roasted chicken, chopped
- Fresh cilantro leaves for garnish
Add 2 Tbsp oil to a pot over medium-high heat.
Add the onions and sweat for 2 – 3 minutes
Now, add the garlic and cook for 1 – 2 minutes until it becomes aromatic.
Next, add the dried oregano
Now, add the tomatoes and cook for another 3 minutes or so to let the flavors somewhat incorporate and heat through.
Pour the cooked tomatoes and veggies into a blender with 1/2 cup of water.
Now, blend on high speed until the mixture is smooth and creamy.
Add the 2 Serrano chiles and blend to incorporate.
Set aside until needed.
Now, add 2 Tbsp of oil to a large pot over medium-low heat and add the noodles.
Fry the noodles, stirring constantly, until they turn light brown, roughly 5 – 6 minutes. DON”T BURN THE NOODLES.
Next, add the tomato/veggie mixture and increase heat to medium.
Now, this is where things get a little tricky and more complicated. Most people would simply add the full 6 cups of chicken stock to the pot and let it cook for 20 minutes. This is undoubtedly the quickest way but if you want to develop your flavors to the fullest extent, add 2 cups of the chicken broth to the noodles and tomato/veggie mix.
Stir to incorporate.
Bring the soup boil over medium heat and allow to boil for 5 minutes. Reduce to a low simmer, cover the pot and cook for 15 Minutes. Be wary not to burn the noodles to the bottom of the pot.
After 15 minutes add another 2 cups of stock, stir well, cover and continue to simmer for another 15 minutes.
After 15 minutes (30 minutes total time) add the remaining 2 cups of chicken broth, stir, cover the pot and continue simmering another 15 minutes.
After 15 minutes (45 minutes total) add salt to taste
Add the chicken and allow the soup to simmer uncovered for 10 minutes.
Ladle into bowls
Garnish with a few leaves of cilantro
Serve & enjoy!
NOTES: Adding the liquids to the soup in intervals allows the noodles to absorb the flavors while the starch from the noodles cooks out. This helps develop the various layers of flavors in the soup.