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Sopa de Fideo with Barilla® Cut Spaghetti


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Sopa de Fideo with Barilla® Cut Spaghetti
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
First course


TYPE OF RECIPE
Poultry


Ingredients for 4 people


BROTH:
1 whole chicken
1 large onion
10 cilantro stems
1 gallon water
1 tablespoon sea salt
SOUP:1 box Barilla® Cut Spaghetti
2 tablespoons extra virgin olive oil
½ white onion diced
3 cloves garlic chopped
¼ large jalapeno diced
1 28oz can of chopped tomatoes
1 gallon chicken broth
½ chicken shredded
1 bunch green onions sliced on a bias
4 tablespoons cilantro roughly chopped



Preparation 1 hours preparation + 30 minutes cooking
1. In a large pot, ADD the whole chicken, onion, cilantro stems and sea salt then ADD the cold water

2. BRING the broth up to a simmer and COOK for 1 hour over medium heat

3. Once the broth is done, STRAIN through a colander and into another large pot, reserving the chicken on the side for shredding

4. PLACE the pot of broth back onto the fire and bring to a simmer

5. In a large skillet SAUTE the onion and jalapeno in olive oil for 3-4 minutes, or until the onions are translucent

6. ADD the garlic and saute for 1 minute

7. ADD the chopped tomatoes and season with salt and black pepper

8. POUR the tomato mixture into the broth and bring to a boil

9. When the broth is boiling ADD the cut spaghetti and cook for 3 minutes frequently stirring

10. REMOVE the soup from the heat and let it rest for 30 minutes

11. Before serving ADD chopped cilantro and sliced green onion as well as the shredded chicken