Sopa de Fideo

• 2 tablespoons vegetable oil
• 1 large white onion, chopped
• 5 garlic cloves, minced
• 1 8.8-ounce box fideo or angel hair or vermicelli pasta (see Note)
• 3 to 3 1/2 cups Chicken Broth (page 51) or store-bought low-sodium chicken broth
• 1 14-ounce can tomato sauce
• 2 tablespoons ground cumin
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 6 chicken drumsticks (about 1 1/2 pounds, optional)

1. In a large skillet or Dutch oven (better if using angel hair pasta), heat the oil over medium heat until hot but not smoking.
2. Add the onion and garlic and cook for 1 minute.
3. Add the fideo and cook, stirring occasionally, until the fideo is golden brown but not at all burned, about 2 minutes.
4. Add the chicken broth, tomato sauce, cumin, salt, and pepper and stir once or twice just to blend.
5. Add the chicken, if using, submerging it under the liquid.
6. Bring to a gentle boil, reduce the heat, and cover the pan.
7. Simmer until the liquid is mostly absorbed but there are still small pools of sauce on the surface, and the chicken is cooked, about 30 minutes.
8. Uncover a few times during cooking to check the liquid.
9. Add more broth if the fideo starts to burn and stick to the bottom of the pan, but do not stir vigorously once it comes to a simmer.
10. Stirring causes the fideo to break down and become sticky.
11. Serve hot.
12. The fideoshort, dried noodlescan be found in Latin grocery stores, but you can use angel hair or vermicelli instead.
13. If using angel hair, use a bigger pan because the dried noodles take up lots of room before they cook down.

vegetable oil, white onion, garlic, vermicelli pasta, chicken broth, tomato sauce, ground cumin, kosher salt, ground black pepper, chicken

Taken from www.epicurious.com/recipes/food/views/sopa-de-fideo-377900 (may not work)