Chicken Soup (Sopa de Pollo) is one of the traditional Mexican comfort recipes. Saffron and tomato paste give the soup a vibrant orange-red color, and fried wheat noodles add a deep toasty flavor.
- Servings 2
- Prep 15 min
- Cooking 1,5 hrs
Ingredients Mexican Chicken Soup
- Three pounds of chicken, cut into pieces
- Salt to taste
- One cup of rice bran oil or canola oil
- Half a cup of tomato paste
- Half a teaspoon of loosely packed saffron
- Two tbsp. of fresh lime juice
- Half a pound of thin pasta
-
Two cloves of garlic
Fresh cilantro
- One small jalapeño pepper
Preparation
- Season the chicken with salt and place in a large saucepan.
- Pour in water to cover the chicken.
- Bring to a boil, then reduce to a simmer and let it cook for 1,5 hrs.
- Set a paper towel-lined plate next to the stove.
- In a skillet, heat the oil until it registers 350°F on a deep-fat thermometer, then add the pasta.
- Fry pasta until golden brown and crunchy, approximately for 1 minute.
- Remove pasta from the oil using a slotted spoon or tongs and transfer it to the prepared plate.
- In a blender, puree the tomato paste, saffron, garlic, onions, and one cup of water.
- Add the mixture to the pot with the chicken and continue cooking for another 20 minutes.
- Add the carrots and cook for 5 minutes.
- Add the pasta and cook for five more minutes. Garnish with lime juice, cilantro, or jalapeño.
- Garnish with lime juice, cilantro, or chopped jalapeño.
Tips
- For a richer flavor, use bone-in chicken thighs and remove the bones after cooking.
- For a smoky flavor, add a chipotle pepper in Adobo sauce.