In a 3-quart (10") pan, cook the chicken in about two tablespoons cooking oil on all sides until the skin starts to crisp; about 7-8 minutes on medium-low heat.
Remove all the legs and set them aside. (Chicken will not be fully cooked yet.)
On medium-low heat, toast fideo in two tablespoons cooking oil, stirring constantly so it doesn’t burn; about 6 to 8 minutes.
Once fideo is toasted into a light golden brown color, add water, tomato paste, garlic salt and chicken knorr. Bring the sopa to a low simmer and continue stirring until all the tomato paste is fully distributed.
Return the chicken to the soup and bring it back to a low simmer. Cover and let it simmer on low for 10 minutes. After 10 minutes, turn off the heat and let it rest for another 10 to 15 minutes before serving.
The soup will look a little watery at first, but don't worry, the noodles will continue to soak up the broth as it cools.