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Mexican-Style Chicken Noodle Soup with Garlic Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This comforting dish is really more noodles than soup. It’s considered a dry soup in Mexico, because of the lack of liquid. The noodles are cooked similarly to Italian risotto.

Serves4 to 6

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursehot appetizer, main course

Dietary Considerationlactose-free, peanut free, soy free, tree nut free

Equipmentblender

Mealdinner, lunch

Moodblue

Taste and Texturegarlicky, herby, savory, spiced

Type of Dishchicken soup

Ingredients

  • ¼ cup vegetable oil
  • 2 Roma (Italian) tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 small white onion, chopped
  • 8 cups Basic Chicken Broth
  • 8 ounces fideos, vermicelli, or fine egg noodles, broken into 1-inch pieces
  • ½ cup coarsely chopped fresh cilantro leaves
  • 2-3 jalapeno or serrano chiles, seeded and minced
  • 6 cloves garlic
  • ½ teaspoon salt
  • 2 large egg yolks, at room temperature
  • 1 teaspoon strained fresh lemon juice
  • ½ cup mild olive oil

Instructions

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