Sopa De Fideo Con Pollo ( Mexican Chicken Noodle Soup)

• 1 chicken, cut into parts
• bay leaf
• 1/2 teaspoon ground cumin, to taste
• 1/2 teaspoon garlic granules, to taste
• salt
• 2 tablespoons vegetable oil
• 2 (10 ounce) boxes dry fideo noodles (pieces about 1 1/4 inch long) or (10 ounce) boxes broken dry vermicelli (pieces about 1 1/4 inch long)
• 1 white onion, chopped
• 1 large bell pepper, seeded and chopped
• 1 (8 ounce) can tomato sauce (just enough for some color and flavor)
• cilantro (optional) or jalapeno, for seasoning and color, to garnish (optional)

1. Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
2. Drain and reserve broth.
3. While the chicken is cooking, heat the oil in a large skillet.
4. Saute the fideo in oil a few minutes until lightly browned over medium heat.
5. Add onion and bell pepper pieces and cook until onion is translucent.
6. Add cooked vegetables and noodles to the cooked chicken pieces.
7. Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
8. Finish with more seasonings (cumin, salt, garlic, to taste).
9. Can be garnished with cilantro and/or jalapeno.

chicken, bay leaf, ground cumin, garlic granules, salt, vegetable oil, noodles, white onion, bell pepper, tomato sauce, cilantro

Taken from www.food.com/recipe/sopa-de-fideo-con-pollo-mexican-chicken-noodle-soup-113407 (may not work)