Mexican-Style Chicken Noodle Soup with Garlic Sauce

Name: Mexican-Style Chicken Noodle Soup with Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 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; 1/2 cup coarsely chopped fresh cilantro leaves; 2-3 jalapeno or serrano chiles, seeded and minced; 6 cloves garlic; 1/2 teaspoon salt; 2 large egg yolks, at room temperature; 1 teaspoon strained fresh lemon juice; 1/2 cup mild olive oil

Servings: persons

1/4 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
1/2 cup coarsely chopped fresh cilantro leaves
2-3 jalapeno or serrano chiles, seeded and minced
6 cloves garlic
1/2 teaspoon salt
2 large egg yolks, at room temperature
1 teaspoon strained fresh lemon juice
1/2 cup mild olive oil

1
Heat 2 tablespoons of the oil in a heavy saucepan over medium heat.
2
Add the tomatoes, garlic, and onion and saute for 10 minutes, or until the onion is soft and translucent.
3
Pour the broth over the vegetables and simmer, partially covered, for 30 minutes.
4
Meanwhile, heat the remaining oil in a large skillet.
5
Add the noodles and toast over medium-high heat, 5 to 8 minutes, or until light brown.
6
Watch carefully so the noodles dont burn.
7
This can be done in two batches.
8
Place the noodles in a heavy saucepan.
9
Strain the broth and pour 1/2 cup over the noodles.
10
Cook 10 minutes, until the noodles are soft and plump.
11
Add the remaining soup and cook another 5 minutes, or until soup is hot and thick.
12
Ladle into bowls and top with cilantro, chiles, and a dollop of Garlic Sauce.
13
Serve immediately.
14
For the Garlic Sauce: Place the garlic, salt, egg yolks, and lemon juice in a blender.
15
Blend on high speed until mixture is smooth, then slowly add the oil in a very thin stream until it is absorbed and forms an emulsion.
16
Adjust salt to taste.
17
Serve immediately or cover and refrigerate until ready to use.

1575

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup vegetable oil, 2 Roma (Italian) tomatoes, chopped, 2 garlic cloves, minced, 1 small white onion, chopped, and more.

Yes, Mexican-Style Chicken Noodle Soup with Garlic Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!