Sopa de Fideo

My grandmother used to make the most incredible Sopa de Fideo. You’d always catch her making it doing the colder months and it would definitely warm up my stomach and my heart. This was the cure-all to any ailment and can be considered Cuban penecillin. As our cold season in Florida draws to a close I hope you find yourself enjoying a bowl of this most delicious sopa de fideo.

Ingredients

3 lb. bone in, whole roasted chicken
2 Tbsp extra virgin olive oil
salt and pepper to taste
2 Tbsp extra virgin olive oil
1 large onion, diced
1 large green bell pepper, diced
6 cloves garlic, minced
2 stalks of celery, sliced
3 carrots, roughly chopped
2 large russet potatoes, cubed
1 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1 cup Pinot Grigio
8-10 cups chicken broth
2 bay leaves
6 small corns on cob
10 oz Fideos, I use Diana brand
parsley, chopped for topping
salt and pepper to taste

Prepare

First, preheat the oven to 425 degrees Fahrenheit. Remove chicken neck, giblets and etc. from the chicken cavity. Pour olive oil all over the chicken. generously salt and pepper it, and tie the legs with chicken twine. Place on a parchment lined baking sheet, and roast for one hour. Remove from oven and allow to cool enough to handle and begin shredding the chicken off of the bones. Reserve the chicken in a large bowl along with its pan drippings.
Using an InstantPot, set the function to saute and saute the onion, green bell pepper, garlic, celery, carrot, and potato together for about 10 minutes.
Next, thoroughly mix in the cumin, oregano, paprika.
Next add the chicken and pan drippings, wine and simmer for about 5 minutes.
Add the chicken stock, bay leaves, and corn on the cobs, stir to combine.
Cancel the saute function, place the lid on the InstantPot, and select the meat/stew option and set it for 35 minutes.
When completed, manually release the pressure, open the lid, and then add the fideos, stir, and let sit for 15 minutes or until the fideos have softened. Serve topped with parsley, salt, and pepper, and enjoy!