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Fideo Soup
Prep 15min
Total35min
Ingredients11
Servings8
Ingredients
1/3cup vegetable oil
1package (7 oz) uncooked fideo pasta or 7 oz vermicelli pasta, broken into 1 1/2 inch pieces
1teaspoon minced garlic or 2 whole peeled garlic cloves
1teaspoon tomato bouillon granules with chicken flavor
1/2teaspoon salt
2fresh parsley sprigs
Fresh parsley, if desired for garnish
Directions
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1
Heat oil in 6-quart Dutch oven over medium-high heat. Cook pasta in oil, stirring constantly, until golden. Remove from heat; drain and discard excess oil. Return pasta to Dutch oven.
2
In blender, place tomatoes, tomato sauce, 1/2 cup of the chicken broth, the onion and garlic; cover and blend until smooth. Add mixture to pasta in Dutch oven; stir in bouillon and salt. Cook uncovered over medium heat 2 to 3 minutes or until mixture is bubbly and slightly thickened, stirring occasionally. Stir in enough remaining chicken broth for desired consistency; stir in 2 parsley sprigs.
3
Cover and cook 12 to 16 minutes or until pasta is tender, stirring occasionally. Remove parsley sprigs. Garnish with parsley.
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Store any remaining soup in the refrigerator. If served the day after cooking, it might be necessary to add additional chicken broth or water because the pasta will absorb liquid.
The amount of chicken broth added depends on the thickness of the pasta as well as desired consistency.
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