Sopa de Fideo - Kitchen Wrangler | Melissa Guerra

Ingredients

• 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)
• 1 avocado, cut into cubes
• Fresh cilantro, minced