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1
Make the broth and strain it.
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2
Pluck the chicken pieces out and set them aside until they are cool enough to handle.
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3
When the chicken is cool, pull off the skin and discard, then shred the meat coarsely, getting rid of any fat, gristle, etc.
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4
as you go.
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5
Set the chicken meat aside.
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6
The broth may be made and the chicken shredded up to 2 days before preparing the soup.
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7
Heat a large pot of salted water to a boil.
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8
Bring the strained broth, celery, and carrots to a boil in a large pot on medium heat.
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9
Taste the broth and add salt and pepper, if necessary.
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10
Adjust the heat so the broth is simmering and cook until the vegetables are tender but not mushy, about 10 minutes.
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11
Meanwhile, stir the fideos into the boiling water, crushing each handful to break the noodles up as you go.
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12
Cook until tender but with a little bit of a bite, about 4 minutes.
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13
Drain the noodles and put them in a bowl.
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14
Add the olive oil and toss well.
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15
When the vegetables are tender, stir the shredded chicken, avocado, cilantro and lime juice into the soup.
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16
Bring the pot of soup to the table, along with the noodles and lime wedges.
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17
Spoon some of the noodles into each bowl and ladle some of the soup over them.
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18
(Stir the soup with a ladle so you're sure to get some of each ingredient into each bowl.)
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19
Pass the lime wedges separately.
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20
Homemade Chicken Broth:
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21
Put the chicken, onions, and red pepper in a large stockpot.
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22
(Mine is 16 quarts.)
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23
Rinse the garlic heads in cold water, then peel off the papery skin.
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24
Break the garlic head into individual cloves.
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25
Rinse and cut the roots off the cilantro.
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26
Cut a piece of cheesecloth the size of a kitchen towel.
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27
Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine.
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28
Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot.
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29
Add enough cold water to cover the chicken by at least 2 to 3 inches.
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30
Drop in the ham hock, if using.
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31
Bring to a boil over medium-high heat, skimming foam off of the top as it forms.
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32
When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil.
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33
Cook for 30 minutes.
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34
Check to make sure the breasts are cooked through, then remove them from the pan.
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35
Cook 15 minutes more, then remove the legs and thighs.
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36
Set the chicken aside to make another chicken dish.
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37
(If you're using backs, necks, wings, etc., you don't have to remove anything.)
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38
Leave the backs, necks and wings in to further flavor the broth.
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39
Cook for 1 hour.
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40
Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth.
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41
Carefully strain the broth through the cheesecloth.
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42
(Ladling it is the easiest and safest way.)
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43
Add salt, to taste, and let cool before refrigerating.
