Sopa de Pollo Con Fideos

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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10 cups Chicken Broth
1 celery stalk, cut in half lengthwise, then into 1/2-inch pieces
1 red bell pepper, cored, seeded and cut into a 1/2-inch pieces
1 tsp. saffron threads
1 pound very thin egg noodles, like Spanish fideos or angel hair pasta
1 cup shredded cooked chicken, reserved from making broth
chopped fresh cilantro
hot chile peppers, such as Scotch bonnets or habaneros


Heat the broth to a simmer over medium heat, then add the celery, pepper and saffron, and cook until the vegetables are softened and the broth takes on a rich color from the saffron, about 5 minutes. Bring a large pot of salted water to a boil.

Stir the chicken into the broth, and stir the noodles into the boiling water. Cook, stirring gently, until the noodles are tender, about 5-6 minutes.

Mash half (or less) of a hot pepper, like a Scotch bonnet, into the bottom of each bowl. The heat can be controlled by the choice of pepper and by removing the seeds and ribs. Divide the noodles among the bowls and ladle the hot soup over the noodles and pepper essence. Sprinkle some of the chopped cilantro over each bowl and garnish with a fresh wedge of lime.

Recipe from Daisy Boriqua.