Remember me telling you about the chicken soup I was going to remake? The one using fideo?
I made it, a couple of days after Christmas. I had a bit of energy, and decided to get in the kitchen, and just do it.
I typed up what I could remember from making it a few weeks prior, only needing to adjust the amount of chicken base when I made it again.
It’s still yummy. Although I feel there’s some spice eluding me, Ivan says it takes fine as it is.
Maybe one of you can tell me what would give it that WOW factor.
Anyway, here is what my caldron looked like when it was finished.
Here’s what I did.
My Chicken soup with fideo
- 500 gm chicken, roasted (I used 2 thighs, 2 legs, 1 breast, each with skin, and bones)
- 3 L. water, hot, or boiling (adding more as needed)
- 2 Tbs. Avocado, or Olive oil
- 1/2 white onion, peeled, and chopped
- 2 large carrots, cut into bite sized pieces (I used a dozen baby carrots because that’s what I had)
- 2 stalks celery, chopped
- 3 large cloves garlic, minced
- 3 Roma tomatoes, very ripe, chopped
- 1 green pepper, peeled, seeded, roasted, chopped (I do all of that when I buy the peppers, then freeze them.)
- 4c. mushrooms, cut into bite sizes
- 2 c. Raw spinach, torn into pieces
- 4 gm thyme, dried, crushed (I crushed the thyme, and peppercorns in a mortar and pestle.)
- 5 peppercorns, crushed.
- 1/3 -1/2 c. Better Than Bouillon Chicken Base
- 100 gm Fideo (If you have real egg noodles, use those. I don’t have them.)
1. Roast chicken pieces at 400ºF for 40 minutes. Set aside to cool.
2. I suggest mise en place. Get everything ready while the chicken is roasting. Prep all of the vegetables, spices, etc., then cook.
3. When cool, shred, or cut chicken however you like. (Remove skin, fry it in the Dutch oven, and eat it, before frying the Mirepoix. It tastes amazing.)
4. In a Dutch oven, on medium high heat add oil, and sweat onions, carrots, celery, (Mirepoix), until just transparent. Add garlic, and continue cooking another minute.
5. Add tomatoes, green pepper, and mushrooms, and cook another 5 minutes.
6. Add 3 L. hot, or boiling water, chicken, fideo, bouillon base, spinach, crushed peppercorns, and thyme to pot. Stir to combine.
7. Cover, and simmer 1 hour.
8. Check water level after 30 minutes, adding more as needed. Adjust seasoning, adding salt, or bouillon base if needed.
9. Enjoy.
This makes about 14 servings of 1 cup each. (More or less). I have put 8 1 cup servings in their containers to freeze, and will vacuum seal them when they are frozen. I have put 4 1 1/2cup servings in the fridge to eat through the week.
Until next time, stay happy, healthy, and safe. Wash, cover, and protect yourselves.
Post script: we are making steady progress on cleaning, and, more importantly, decluttering the apartment. I’ll show you photos when I stop and take some.