Sopita de Pollo con Fideo (Chicken Pasta Soup)

Steps

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1. 1
   Prepare the chicken: remove skin if desired, make two slits in each drumstick, pat dry with paper towels, and season all over with your favorite chicken seasoning or salt and black pepper.
   ▶ ≈0:37
2. 2
   Make the sauce: in a small saucepan, add Roma tomatoes and chile pods, cover with water, bring to a boil over high heat. Transfer to a blender with onion, garlic cloves, chicken bouillon, tomato bouillon, ground cumin, and black pepper. Blend with 4 cups of water until smooth.
   ▶ ≈1:11
3. 3
   Sear the chicken: heat oil in a large pot over medium-high heat, add the seasoned drumsticks, sear for about 1 minute per side until golden, then remove.
   ▶ ≈2:00
4. 4
   Fry the fideo: add a bit more oil to the same pot, sauté the onion strips for a couple minutes, add the fideo and lightly fry for about 5 minutes until golden, then remove from the pot.
   ▶ ≈2:26
5. 5
   Make the broth: pour the blended sauce into the pot, add 6 cups of water, season with salt, and bring to a simmer.
   ▶ ≈2:46
6. 6
   Cook the chicken: add the seared drumsticks back to the pot, cover, and simmer over medium heat for 10 minutes.
   ▶ ≈3:12
7. 7
   Add root vegetables: open the lid, add potatoes and carrots in stages, stir well, cover, and cook for another 10 minutes.
   ▶ ≈3:21
8. 8
   Add fideo and zucchini: after 10 minutes, add the fried fideo and calabacita along with cilantro, and continue cooking for 5 to 7 minutes until all vegetables are tender.
   ▶ ≈3:47
9. 9
   Check doneness: ensure all vegetables and chicken are fully cooked. Serve in bowls, optionally topped with lime juice, queso fresco, and jalapeño cheese taquitos.
   ▶ ≈4:03