Sopa de Pollo con Fideos (Mexican Chicken Noodle Soup)

• 1 medium Yellow onion
• 3 cloves Garlic
• 2 medium Tomato, ripe
• 1 large Carrot
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 4 pieces Chicken thighs, bone-in, skin-on
• 900 ml Chicken stock
• 120 g Fideo noodles
• 15 g Fresh coriander
• 1 piece Lime

1. Finely chop the onion and garlic. Dice the tomatoes, and slice the carrot into thin rounds. Roughly chop the coriander and cut the lime into wedges.
2. Put a stockpot over medium heat and add the onion with a small splash of chicken stock to stop it catching. Cook for 4 to 5 minutes until softened, then stir in the garlic, ground cumin and dried oregano for 30 seconds until fragrant.
3. Add the tomatoes and cook for 5 minutes, stirring, until they break down into a jammy base. Add the chicken thighs and the remaining chicken stock. Bring to a gentle simmer.
4. Simmer gently for 18 to 22 minutes until the chicken is cooked through and tender. Lift the chicken out to a board and let it cool briefly. Skim any excess fat from the surface of the broth if you like.
5. Stir the carrot and fideo noodles into the pot and simmer for 6 to 8 minutes until the noodles are tender and the carrot is just cooked. Meanwhile, pull the chicken from the bones and break it into bite-sized pieces, discarding skin and bones. Return the chicken to the soup to warm through for 1 to 2 minutes.
6. Stir in most of the coriander, saving a little for the top. Serve hot with the remaining coriander and lime wedges for squeezing at the table. Taste and adjust with more lime if you want it brighter.

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