Sop A mixture of chicken, angel hair pasta, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 3 hours and 18 minutes.
Instructions
1
Make the broth and strain it. Pluck the chicken pieces out and set them aside until they are cool enough to handle.
Ingredients you will need
Chicken Pieces
Broth
2
When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc. as you go. Set the chicken meat aside. The broth may be made and the chicken shredded up to 2 days before preparing the soup.
Ingredients you will need
Chicken Meat
Meat
Broth
Soup
3
Heat a large pot of salted water to a boil.
Ingredients you will need
Water
Equipment you will use
Pot
4
Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat. Taste the broth and add salt and pepper, if necessary. Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes.
Ingredients you will need
Salt And Pepper
Vegetable
Carrot
Celery
Broth
Equipment you will use
Pot
5
Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go. Cook until tender but with a little bit of a bite, about 4 minutes.
Ingredients you will need
Pasta
Water
6
Drain the noodles and put them in a bowl.
Ingredients you will need
Pasta
Equipment you will use
Bowl
7
Add the olive oil and toss well.
Ingredients you will need
Olive Oil
8
When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup. Bring the pot of soup to the table, along with the noodles and lime wedges. Spoon some of the noodles into each bowl and ladle some of the soup over them. (Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.) Pass the lime wedges separately.
Ingredients you will need
Shredded Chicken
Lime Wedge
Lime Juice
Vegetable
Cilantro
Avocado
Pasta
Soup
Equipment you will use
Ladle
Bowl
Pot
1
Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro.
Ingredients you will need
Red Pepper
Cilantro
Whole Chicken
Clove
Garlic
Onion
Water
Equipment you will use
Pot
2
Cut a piece of cheesecloth the size of a kitchen towel.
Equipment you will use
Kitchen Towels
Cheesecloth
3
Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot.
Ingredients you will need
Annatto Seeds
Whole Garlic Cloves
Peppercorns
Bay Leaves
Cilantro
Equipment you will use
Kitchen Twine
Cheesecloth
Pot
4
Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes.
Ingredients you will need
Ham Hock
Whole Chicken
Broth
Water
5
Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth.
Ingredients you will need
Whole Chicken
Broth
Chicken Wings
Equipment you will use
Frying Pan
6
Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.)
Ingredients you will need
Broth
Equipment you will use
Cheesecloth
Sieve
Bowl
7
Add salt, to taste, and let cool before refrigerating.