Mexican Noodle Soup with Chard

Serves: 6


1 quart good chicken stock

2 roma tomatoes, roasted and peeled

1/2 white onion, peeled and chopped

2 cloves garlic, peeled

2 tablespoons corn oil

1 200-gram package Mexican fideos or 8 ounces angel hair pasta

1 bunch Swiss chard, washed, ribs removed, cut into strips

salt to taste


Heat the chicken stock to a simmer. Meanwhile, purée the tomato, onion and garlic in a blender with just enough of the stock to allow the blades to move.

Heat the corn oil in a large saucepan, add the noodles and sauté them, stirring constantly to prevent scorching, until they are just golden in color. Add the tomato mixture and stir to coat the noodles. Add the hot stock and continue cooking until the noodles are nearly done. Add the chard and continue cooking until the chard is wilted. Add salt to taste.

Serve immediately.

Popular vegetable substitutions include: Rainbow Chard

Recipe courtesy of Karen Hursh Graber.

Tomato-based noodle soup is one of the most common of all meal starters. This version goes a step beyond, incorporating Swiss chard for an added dimension of taste, texture and nutrition.