Bring 8 1/2 cups water (2 liters) to a boil with 1 tomato and 1/2 onion. Once boiling, add the carrot, celery, and chicken breast. Boil for 15 minutes until the chicken is tender, then add the bouillon cube and salt.

Remove the chicken breast and let it cool. Chop 1 tomato and the remaining half onion. Set aside 4 cups (1 liter) of broth in a pot and bring to a boil. Sauté the onion, garlic, and tomato, then add to the chicken broth.

Fry the noodles in a little oil until golden but not burnt. Drain excess oil and add the noodles to the boiling broth. Once the noodles are in, add 2 tablespoons tomato puree, the parsley sprig, and the shredded chicken breast.

Cut the queso fresco into cubes and add to the noodles. Serve with chipotle chili sauce to taste.