- 1
- 15 mins
- 45 mins
Ingredients
- 8-10 chicken drumsticks
- 1 7oz. package El Mexicano Fideo cambray
- 1/2 c. chopped onion
- 2 tbs.+1tsp minced gralic
- 4 Tbs.Olive oil
- 4 c. chicken broth
- 1/2 tsp. ground cumin
- 1 tsp. black pepper
- 10 c. water
- 2 med. tomatoes pureed
- 1 8oz. can tomato sauce
- salt to taste
Preparation
Step 1
In a large dutch oven or stock pot, place olive oil to heat, wait until oil is hot enough to brown the fideo(vermicelli) stir continuosly, it browns very quickly.
When the fideo is golden brown drain and residual oil then add the chopped onion, garlic, pepper and cumin. Stir quickly then add tomato sauce, chicken broth, water and pureed tomatoes.
Now, rinse off your chicken you may use the breast or wings...whatever part of the chicken you prefer. I like drumsticks. For even less fat you may choose to remove the skin. I left the salt out for you add as needed according to your preference.
Simmer for approx. 30 mins. or until chicken is thoroughly cooked.
This recipe will feed 8-10 people. ( I have lotza grandkids.)
Note: Sometimes I also add carrots and or potatoes to this soup mmmm good. Wonderful on a cold day.
You might even want add a bay leaf and remove it later or cilantro. Have fun with recipe! Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user IRMA1954.