Sopa de Fideo (translated to ‘Noodle Soup’) is a Mexican comfort dish consisting of fideo noodles toasted to a golden brown, and simmered in a fresh tomato and onion based broth. We add some extra chicken and veggies to really amp up the flavor.
Ingredients for Sopa de Fideo
- Fideo Noodles
- Barilla makes them, as do other brands. Find them in your grocery stores’ pasta aisle. If you can’t find them, you can use angel hair pasta (break it up in a large plastic bag!).
- Use fresh or canned/crushed.
- Onion (Peeled and halved)
- I used a white onion, but any will do.
- Chicken or Vegetable Stock
- I like to use granulated to avoid chunks of garlic in my soup.
- Salt & Pepper
- Garnish Ideas: Lime wedge, sour cream, queso fresco.
- Optional: Fresh corn, chicken, zucchini, etc.
- I enjoy a heartier soup but if you want to keep yours basic or authentic, simply skip these!
- This is a great way to use up leftover rotisserie chicken, too.
- Add more vegetables if you like- fresh corn off the cob, zucchini, bell peppers, or even jalapeños for a little spice would be delicious.
The first step is to toast fideo noodles. I like to use salted butter for flavor. Toast the noodles on medium heat in a soup pot until they are a golden brown, as seen in the photo above. This usually takes about 3-5 minutes.
- While the noodles are toasting, blend together tomatoes, and onion.
- You can use fresh tomatoes, or canned.
- I use my NutriBullet for this- easier to clean than a full blender. Blend for about 15-20 seconds, or until smooth.
Add the blended tomato and onion mixture to the toasted fideo noodles, followed by the stock. Be cautious as you’re pouring any liquid into a hot pan as it will splatter.
Sopa de Fideo con Pollo Recipe
If you want to add chicken (aka Pollo!) to your Sopa de Fideo for added protein, use leftover or rotisserie chicken for ease on the cook. I also add Mexican zucchini and fresh corn on the cob. If you choose to add extras, add vegetables and/or chicken at about the same time the noodles are just about fully cooked. This will help retain a little crunch, but give them enough time to warm all the way through.
*Make sure you are adding chicken that is already fully cooked if you choose to use this method.
Serving this Mexican soup is easy- a simple garnish of lime is delicious, but you can also add some sour cream, Mexican crema, shredded cheese, or even a little Queso Fresco. Cilantro is also great, as is adding avocado!
If you have any leftovers, store them in the refrigerator, or the freezer. We LOVE freezing leftover soup in our Souper Cubes! When reheating your soup, add some extra stock as the noodles will continue to absorb the liquid in the refrigerator. This soup will keep for about 2-3 days in the fridge, or up to 3 months in the freezer.
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If you love the flavors of Mexico as much as we do, here are a few other recipes we think you will enjoy.
- Mexican Shrimp Cocktail (Coctel del Camarónes)
- Easy Mexican Chicken Bake
- Mexican Chicken and Rice
- Healthy Mexican Casserole
Sopa de Fideo
- 1 tbsp salted butter
- 1 cup fideo noodles
- 1 14.5 oz can of crushed tomatoes
- 1/2 white onion (outter layer peeled)
- 1 tbsp granulated garlic
- 5 cups chicken stock (or vegetable stock)
- 1/4 tsp salt
- 1/4 tsp fresh cracked pepper
- 1 cup shredded chicken
- 1/2 cup fresh corn off the cob
- 3/4 cup chopped zucchini (I used Mexican zucchini)
- In a medium sized soup pot on medium heat, add butter. Once melted, add fideo noodles. Cook until golden brown.
- While fideo noodles are browning, combine tomato and onion in a blender and blend until smooth (about 20 seconds). Set aside.
- Once fideo is golden brown, add tomato/onion mixture, granulated garlic, salt pepper, and stock to noodles. Allow to simmer, until noodles are soft. Garnish as desired. Serve & enjoy!*If desired, add precooked chicken and additional vegetables. Once chicken/vegetables are warm throughout, soup is ready to serve.