7ouncepackage of Fideo or angel hair pasta broken into small pieces
14ozcan diced tomatoes
42ozcans chicken broth3 14-oz cans
1tablespoonfresh chopped cilantro
freshly ground black pepper
Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown. Remove from heat.
Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
Add chopped cilantro and cook 2 more minutes or until noodles are done.
You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti noodles. Simply break them into small pieces about an inch or two long first.
You can use your favorite brand of diced canned tomatoes, I actually prefer to use a fire-roasted flavor for this recipe.
This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I've seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own chicken stock, use 6 cups for this recipe.
Don't skip the fresh cilantro in this recipe. The flavor of the cilantro really makes this soup and it wouldn't be the same without it. You can get a fresh bunch of cilantro at your local grocer for around a dollar, and you can make fresh salsa using what you have left over! You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
You don't really need special equipment for this recipe, though a blender is very helpful. You could also blend the ingredients in a food processor or use an immersion blender.