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Add remaining 7 1/2 cups vegetable broth, and bring to a boil over medium-high.Stir in chicken bouillon and bay leaf.

Once boiling, reduce heat to medium, and simmer until pasta is softened but not breaking apart, 3 to 4 minutes.Season soup to taste with salt.. Place 4 teaspoons queso fresco in the bottom of each serving bowl; ladle soup over cheese.Serve with crema, cilantro, avocado, limes, and warm tortillas.. About this recipe.

Mexican noodle soup, or sopa de fideos, features short, thin pasta, called fideos, cooked in a flavorful tomato broth.. Top Chef.alum Chef Claudette Zepeda leans on chicken bouillon to boost the umami in this quick-cooking soup.

Toast the fideos, or broken thin spaghetti, before simmering them in the broth for an added touch of nuttiness..

What is sopa de fideos?., and a huge fan of Caol Ila Scotch.

He lives in Los Angeles, where he grills and entertains outdoors as much as possible.He also loves the winter sport of curling.. Education.

Jason has a bachelor's degree in English and Spanish from Tulane University and a master's degree in journalism from the Medill School of Journalism at Northwestern University.He attended culinary school at Jefferson State Community College in Birmingham, Alabama.. About Food & Wine.