Santa María’s Chicken Soup with Noodles from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela
I loved the brothy soup with pilaf-style noodles (you brown them in hot oil before cooking them in the broth) that I grew up with in northern Mexico. So I was delighted to find a closely related di...
Ingredients
- 1 10- ounce package fideos (nested thin noodles), or about 8 ounces vermicelli
- 3 ancho chiles, stemmed and seeded
- 15 mint sprigs (1 small bunch)
- 2 small white onions, 1 unpeeled
- 6 garlic cloves, 2 unpeeled
- 1½–2 teaspoons salt
- Freshly ground black pepper (optional)
- 1 3½-to-4- pound chicken, cut into quarters
- 10 black peppercorns
- ¼ cup vegetable oil
- 7–8 cups water
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