Ingredients
12 ozs. fideos/fidelini noodles
1 teaspoon oil
12 cups chicken broth
1 teaspoon salt
2 teaspoons pepper
2 cups chopped celery
2 cups chopped onion
1/2 cup diced carrots
2 sliced leeks
1/3 cup cornstarch
1/4 cup water
4 to 5 chicken breasts cut into bite sized cubes
Preparation
Cook the chicken breasts until tender. Cut into bite sized cubes.
In a pot of boiling water, add noodles and oil and boil for 8 minutes, or until tender. Drain and rinse under cold running water.
In a large pot or Dutch oven, combine broth, salt and pepper and bring to a boil. Stir in celery, onions, leeks and carrots. Simmer for 20 minutes.
Mix cornstarch and water. Stir until cornstarch is dissolved.
Gradually add cornstarch to soup, stirring constantly. Put chicken and noodles into soup. Let simmer for 10 minutes.
