Mama Maggie's Kitchen

For the Soup Base
0 In a large stock pot, add the chicken, onion, garlic, bay leaves, salt, and pepper.
2 Cover with 10 cups of water and bring to a simmer. 
5 Cook for 40-45 minutes.
3 Skim off the foam on top. 
6 Discard the bay leaf, onion, and garlic. 
7 Reserve the chicken and broth. 
To Make the Sauce:
9 Add the tomatoes, onion, garlic, chipotle, and salt to a blender. 
10 Add 1 cup of the reserved chicken broth. 
11 Blend until smooth. 
12 Set aside until ready to use. 
To Make the Soup:
14 Heat the olive oil in a large stock pot. 
15 Add the fideo pasta and toast for 3 minutes. 
16 Do not let the fideo burn, or you'll need to start all over again. 
17 Add the carrot, potato, celery, and onion. 
18 Stir constantly for 3-4 more minutes. 
19 Add the garlic. Saute for 1 minute. 
20 Pour in the chipotle tomato sauce and the rest of the chicken broth. 
21 Add the chicken pieces and mix to combine. 
22 Bring to a boil. 
23 Cook for 8-10 minutes. 
24 Serve with lime and top with cilantro.