INGREDIENTS
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2 tablespoons olive oil
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About 4 ounces dried fideo noodles, broken into pieces (may substitute vermicelli nests, broken into pieces, or fine egg noodles)
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1/2 medium onion, finely diced (about 1/2 cup)
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1/2 cup tomato sauce
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6 cups low-sodium chicken or vegetable broth (may substitute water)
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1/4 teaspoon granulated garlic powder, preferably Trader Joe’s brand
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Salt
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Freshly ground black pepper
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1 cup cooked shredded chicken
DIRECTIONS
Heat a medium saute pan or heavy-bottomed pot over medium-high heat. Add the oil, then the noodles. Saute, stirring, for a few minutes, until most of the noodles are lightly browned.
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until it is translucent. Add the tomato sauce and stir for 1 minute, then add the broth and garlic powder. Bring to a boil, stirring, then reduce the heat to low and cook, stirring occasionally, for 15 minutes. Season with salt and pepper to taste.
Add the chicken; cook, stirring once or twice, until heated through. Taste and adjust the seasoning as necessary.
Divide among individual bowls; serve hot.
