The first weekend Katy is back in NYC she comes down with a sore throat. Damn. Well, after a weekend of food and work out planning I felt obligated to make a home made, cold curing soup soup-ish dish.  I had all most all of this at home already, except for the chicken broth. I got the good stuff. I want to believe it has more cold fighting power because the chickens were happy, free range chickies.

Fighting Fideo 

Makes 3 servings

INGREDIENTS

2 Tablespoons canola oil

1 Tablespoon butter

1 small yellow onion, chopped

2 medium garlic cloves, chopped

1 large jalapeno, chopped (take the seeds out if it seems to spicy)

1 qt (32 oz) of organic free range chicken broth (low sodium)

7 oz  Fideo Vermicelli noodles

1/2 Teaspoon smoked salt

1/2 Teaspoon sea salt (I prefer less salty - so add more/less to your taste)

1/2 teaspoon of fresh cracked pepper

1/4 Teaspoon Cumin

Small chunk of parmasean rinde

DIRECTIONS

Heat your soup pot on the lowest setting and add the oil and butter to the hot pot. Saute onion until soft and translucent. Add the jalapeno and saute for a few minutes. Add the garlic and saute for about a min. Add the chicken broth and turn that shit up to 11. Add the tomatos. Toss in all the seasonings. Once the broth is boiling, add the fideo. I cooked mine for less than what the package recommended - I prefer my pasta al dente. You’ll have to keep stirring it anyway, to keep from sticking. Taste it. Add more salt or peper if needed. Take out the parmasean rinde. Serve it. Eat it.