✨Chicken Noodle Soup with Potato✨ Also known as ✨Sopa de Fideo✨ To be honest, I never really measure when I cook so this is a rough recipe. Feel free to make it your own💜 Bone in/skin on Chicken legs & thighs. Cover chicken with water and boil with salt & bay leaves. For the sauce: Combine Tomatoes, half an onion, 3 garlic cloves, cumin, coriander, ground Mexican oregano, @knorr chicken bouillon, @knorr tomato bouillon, splash of tomato sauce, or salsa. Blend with water. Cut small dices of potatoes. When the chicken is done, remove from pot. DO NOT THROW THE BROTH AWAY. Take time shredding the chicken off the bone, being extra careful to ensure that you are removing all bones. I like to remove the skin as well. After you have made extra sure that there are no weird pieces or bones in the chicken, add chicken back into pot. Add the blended sauce into the pot, add potatoes and cook for about 10-15 minutes. Next, toast up short cut, thin noodles in a touch of oil and toast until golden brown. These can burn fast so make sure to keep moving them around & watch them carefully Add noddles into soup and cook until package directions. Taste and adjust salt if needed. Spoon into bowls and add whatever toppings you like. We like: Cheese, Avocado, Cilantro. Along with either tortilla chips or a flour tortilla with butter😋 . . . . . #souprecipe #mexicanfood #mexicansoup #foodreel #leftoversforlunch
