Instructions: Place chicken in stockpot or Dutch oven with unpeeled onion, 2 unpeeled garlic cloves, 1 teaspoon salt, peppercorns and 3 sprigs mint. Add enough water to cover by 2 inches and bring to a boil over high heat. At once reduce heat to maintain a low rolling boil; skim off any froth that rises to the top. Cook, partly covered, until chicken is tender, 20-25 minutes. Remove from heat and let chicken cool in stock.

Lift out chicken pieces. Discard skin. Remove meat from bones and cut into bite-size pieces. Strain stock into a bowl; discard solids. Rinse out and dry pot.

Place chilies in a small bowl and cover with 2 cups of the hot stock. Let sit for 20 minutes. Transfer chilies and soaking liquid to a blender and puree with remaining onion and 4 garlic cloves.

Add oil to clean stockpot and heat over medium-high heat until rippling. Add nests of fideos and brown lightly on both sides; if using vermicelli, stir-fry until lightly browned. Lift out with a slotted spoon and drain on paper towels.

Pour off all but a thin film of oil from pot. Add pureed chili mixture, reduce heat to low and cook 10 minutes, stirring frequently. Add chicken, fried noodles and remaining stock. Bring to a boil and taste for salt, adding a little if it seems flat. Cook over low heat until noodles are al dente, 5-7 minutes.

Meanwhile chop remaining mint. Add most of mint to soup; serve immediately with a sprinkling of remaining mint and, if desired, a few grindings of black pepper.

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