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1
Place chicken in stockpot or Dutch oven with unpeeled onion, the 2 unpeeled garlic cloves, 1 teaspoon salt,peppercorns and 3 sprigs mint.
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2
Add enough water to cover by 2 inches and bring to a boil over high heat.
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3
At once, reduce heat to maintain low rolling boil; skim off any froth that rises to top.
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4
Cook, partly covered, until chicken is tender, 20-25 minutes; remove pot from heat and let chicken cool in stock.
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5
Lift out chicken pieces. Discard skin, remove meat from bones and cut into bite-sized pieces.
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6
Strain stock into a bowl, discarding solids. Rinse out and dry pot.
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7
Place chiles in small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes; transfer chiles and soaking liquid to blender and puree with remaining peeled and coarsely chopped onion and 4 peeled and quartered garlic cloves.
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8
Add oil to clean stockpot and heat over medium-high heat until rippling.
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9
Add the nests of fideos and brown lightly on both sides. If using vermicelli, stir-fry until lightly browned.
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10
Lift out with slotted spoon and drain on paper towels.
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11
Pour out all but a thin film of oil from pot.
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12
Add pureed chile mixture, reduce heat to low and cook 10 minutes, stirring frequently.
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13
Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat.
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14
Cook over low heat until noodles are al dente, about 5 to 7 minutes.
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15
Meanwhile, chop remaining mint. Add most of the mint to the soup; serve immediately with a sprinkling of the remaining mint, a few grinds of black pepper if desired and several jalapeno slices.
