Fideo means “noodle” in Spanish and refers to a type of short, thin pressure cooker pasta. You can prepare the broth for chicken noodle soup Cuban style, a light flavored one Soupadapted from The Chicken Soup Manifesto through Jens Ludwig, a day or two ahead and add the noodles to cook while the soup heats up. Caribbean dishes like this Cuban soup are a hot trend for 2022, according to the National Restaurant Association.
More pasta recipes from this week’s issue
Cuban style chicken noodle soup
- ¼ cup vegetable oil
- 1 yellow onion, diced
- 2 Carrots, peeled and cut into ½ inch coins
- 4 Garlic cloves, thinly sliced
- 2 large bay leaves
- 1 tbsp salt
- Big pinch saffron threads
- 6 cups water
- 1 (8-oz) can of tomato sauce
- 2½-3 pounds Skin and bone-in chicken pieces (quarters, halves of the breast, etc.)
- 2 cups peeled, diced red potatoes
- 2 cups peeled, diced winter squash (such as squash or butternut)
- 6 ounces Fideo (about 1½ cups) (or vermicelli or angel hair noodles, broken into pieces)
- 3 tbsp lime juice
- Freshly ground black pepper to taste
- Lime wedges for serving (optional)
Heat oil in a large saucepan over medium heat. Add onion, carrots, garlic, bay leaves, salt and saffron. Cook 3-4 minutes or until onion becomes translucent. Add water, tomato sauce, chicken, potatoes and squash. Bring to a boil. Reduce the heat to a gentle simmer; cook, uncovered, 20–30 minutes or until the chicken is done (an instant-read thermometer inserted into the thickest part of the thigh will read 165°F).
Take the chicken out of the pot. When the chicken is cool enough, shred it; Discard skin and bones. Return the chicken to the pot along with the noodles. Simmer for 6-8 minutes or until the noodles are tender. Discard bay leaves. Stir in lime juice and salt and pepper to taste. Serve with lime wedges, if you like.
For 4-6 servings.