2–3 tbsp. vegetable oil (30ml-45ml)
1 medium onion, chopped
1 small potato, peeled and cubed (optional)
5–6 oz uncooked vermicelli, nested or cut shape (142g-100g)
2 cups chicken stock, room temperature* (.5lt)
1 medium tomato, peeled and chopped
1 clove garlic
1 fresh chile serrano
8oz cooked chicken (optional – 250g)
Garnish:
1 avocado, cut into cubes
Fresh cilantro, minced
Heat the vegetable oil in a 4 qt. (4lt) Dutch oven or straight sided sauté pan. Add the onion (and potato if desired) and allow to sauté until translucent. Add the uncooked fideo noodles and toss with the sautéed onion. Allow the noodles to toast over medium heat for about 2-3 minutes. Remove from the heat.
Pour the chicken stock into the blender. Add the tomato, garlic, salt and pepper and puree. Return the fideo pan to the heat and add the puree. Bring to a simmer and add the fresh chile serrano (and chicken if desired.) Cover and simmer for 3-5 minutes.
Serve immediately, garnished with avocado and parsley.
*For brothy Sopa de Fideo, simply double the amount of chicken stock – 4 cups/1 lt.
If adding the optional chicken, count 68 more calories per serving