Sopa De Pollo Con Fideos (Chicken Soup with Fried Noodles)

Ingredients

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  8 drumstick, bone removed or 584g

• Chicken wing

  Broilers or fryers, meat and skin, raw

  8 wing, bone removed or 392g

• Salt

  Table

  16 dash or 6g

• Water

  Plain, clean water

  20 cup or 4.73kg

• Salt

  Table

  2 tbsp or 36g

• Canola oil

  1 cup or 218g

• Pasta

  Corn, dry

  8 oz or 227g

• Water

  Plain, clean water

  1 cup or 237g

• Tomato products

  Canned, paste, with salt added

  ½ cup or 131g

• Saffron

  Spices

  ½ tsp or 0.3g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Onions

  Raw

  4 tbsp chopped or 40g

Directions

1. Season the chicken with salt. Place in a large stockpot and pour in water to cover; season the water generously with salt. Bring to a boil, then reduce to a simmer; let cook for 30 minutes.
2. Meanwhile, set a paper towel-lined plate next to the stove. In a large skillet, heat the oil until it registers 350 degrees Fahrenheit on a deep-fat thermometer, then add the fideos. Fry until golden brown and crunchy, 1 to 2 minutes. Remove using a slotted spoon or tongs and transfer to the prepared plate.
3. In a blender, puree the tomato paste, saffron, garlic onions, and water. Add to the pot with the chicken and continue cooking for another 20 minutes. Add the carrots and cook for 5 minutes. Add the fideos and cook for 5 minutes more. Taste and adjust the seasoning of the soup as needed.
4. Ladle into 4 serving bowls and garnish with the cilantro, jalapeño, and onions. Serve with warm tortillas.