Sopa de Pollo con Fideos

  • 10 cups Chicken Broth
  • 1 celery stalk, cut in half lengthwise, then into ½-inch pieces
  • 1 red bell pepper, cored, seeded and diced (1/2 inch)
  • 1 teaspoon saffron threads
  • 1 pound very thin egg noodles, like Spanish fideos or angel hair pasta
  • 1 cup shredded cooked chicken, reserved from making broth
  • Chopped fresh cilantro
  • Hot chili peppers, such as Scotch bonnets, Habaneros, jalapeno or serrano

Makes 8 serving

Heat broth to a simmer over medium heat. Add celery, pepper, and saffron and cook until the vegetables are softened and the broth takes on a rich color from the saffron, about 5 minutes. Bring a large pot of salted water to a boil.

Stir the chicken into the broth. Stir the noodles into the boiling water. Cook, stirring gently, until the noodles are tender, 5 to 6 minutes.

I like to mash half (or less) of a hot pepper, like a Scotch bonnet, at the bottom of each bowl. You can control the heat by the choice of pepper and by removing the seeds and ribs. Divide the noodles among the bowls and ladle the hot soup over the noodles and pepper. Sprinkle some of the chopped cilantro over each.

6 Responses to “Sopa de Pollo con Fideos”

  1. 1 PKO November 3, 2007 at 12:51 pm

    I made this — it was glorious. Thank you and I am so happy to have found your website!

  2. 2 daisy November 3, 2007 at 3:43 pm

    Happy to be of help! I’m glad you enjoyed your soup! oxoD

  3. 3 Nancy February 5, 2008 at 11:03 am

    saffron threads, is there something I can replace with or will it hurt if I don’t use it at all.

    I love your site and can’t wait to start using some of your recipes my 1st will be this soup.

    Thank you,

  4. 4 daisy February 7, 2008 at 11:56 am

    You chose wisely, grasshopper! 😉

  5. 5 daisy February 7, 2008 at 11:57 am

    you can use a few achiote seeds (put them in a little cheesecloth bag, and steep them in the broth for a few minutes, until you achieve the desired color)

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