Sopa de Fideo con Pollo (Mexican Noodle Soup with Chicken)
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Ingredients
- 200 g vermicelli pasta
- 200 g cooked chicken breast, shredded
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 900 ml chicken stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 23.7 g
- Carbohydrate
- 44.1 g
- of which sugars
- 5.8 g
- Fat
- 3 g
- of which saturates
- 0.7 g
- Fibre
- 3.1 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Break the vermicelli pasta into short lengths and toast in a dry pan for 2-3 minutes until lightly golden.
- 2
Blend the tomatoes, onion and garlic cloves until smooth, then pour into the pan with the toasted noodles.
- 3
Add the chicken stock and simmer for 8 minutes until the noodles are tender.
- 4
Stir in the shredded chicken breast and warm through for 2 minutes.
- 5
Scatter with fresh coriander before serving.
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