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Chicken Fideo Soup Recipe

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4.5 from 64 reviews

Sopa De Fideo Chicken is a comforting Mexican noodle soup featuring tender shredded chicken, toasted fideo noodles, and a rich tomato-based broth flavored with cumin and fresh aromatics. This hearty yet light soup is garnished with fresh cilantro, lime, avocado, and queso fresco, making it a perfect homestyle meal that is both flavorful and satisfying.

Ingredients

For the Chicken Broth:

  • 2-3 lb boneless, skinless chicken breasts or thighs
  • 8-10 cups water
  • 1 small white onion, halved
  • 2-3 cloves garlic, smashed
  • 1 tsp salt (for broth)
  • ½ tsp black peppercorns
  • 2 bay leaves (optional)
  • Fresh cilantro sprigs (optional, for broth)

For the Sofrito (Tomato Base):

  • 4-5 ripe Roma tomatoes, roughly chopped
  • ½ small white onion, roughly chopped
  • 2-3 cloves garlic, peeled
  • 1-2 tbsp olive oil or vegetable oil (for sofrito)
  • ½ tsp ground cumin
  • Salt and black pepper, to taste
  • Pinch of sugar (optional)

For the Noodles and Soup Assembly:

  • 8 oz fideo noodles (vermicelli pasta)
  • 2-3 tbsp olive oil or vegetable oil (for toasting fideo)
  • 6-8 cups homemade chicken broth (reserved from cooking chicken)
  • Shredded cooked chicken
  • Salt to taste (for soup assembly)

Optional Garnishes:

  • Fresh cilantro, chopped
  • Lime wedges
  • Diced avocado
  • Crumbled queso fresco or cotija cheese
  • Mexican crema or sour cream
  • Thinly sliced serrano or jalapeño peppers
  • Warm corn tortillas or crusty bread (for serving)

Instructions

  1. Prepare the Chicken Broth: In a large pot, combine the chicken, water, halved onion, smashed garlic, salt, peppercorns, and optional bay leaves and cilantro sprigs. Bring the mixture to a boil, skimming off any foam that forms on the surface. Reduce heat and simmer gently for 25-30 minutes until the chicken is tender and cooked through.
  2. Shred Chicken and Strain Broth: Remove the chicken from the pot and allow it to cool enough to handle. Shred the chicken into bite-sized pieces. Strain the broth through a fine-mesh sieve or colander into a separate container, reserving 6-8 cups of liquid. Season the broth to taste with additional salt if needed.
  3. Make the Tomato Sofrito: Blend the chopped Roma tomatoes, roughly chopped onion, and peeled garlic cloves in a blender until smooth. Add 1-2 tablespoons of the reserved broth if needed to help blend into a smooth mixture.
  4. Cook the Sofrito: Heat 1-2 tablespoons of oil in the large pot over medium heat. Pour in the blended tomato mixture and simmer, stirring occasionally, for 10-15 minutes until the sauce thickens and deepens in color. Stir in the ground cumin, salt, black pepper, and an optional pinch of sugar. Continue cooking for 2-3 minutes to meld the flavors.
  5. Toast the Fideo Noodles: In the same pot, add 2-3 tablespoons of oil and heat over medium heat. Add the fideo noodles and toast them, stirring constantly, for 3-5 minutes until they turn golden brown and fragrant.
  6. Combine and Simmer Soup: Stir the toasted noodles into the sofrito base. Pour in 6-7 cups of the reserved chicken broth. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 7-10 minutes until the noodles are tender but still slightly al dente. Stir occasionally to prevent sticking.
  7. Add Shredded Chicken and Finish: Stir the shredded chicken into the soup and cook for an additional 2-3 minutes until heated through. Adjust seasoning and soup consistency with more broth or water if necessary. Serve hot garnished with fresh cilantro, lime wedges, diced avocado, crumbled cheese, crema, and sliced jalapeño or serrano peppers. Accompany with warm corn tortillas or crusty bread if desired.

Notes

  • For a richer broth, use chicken thighs instead of breasts.
  • To make this soup gluten free, substitute fideo noodles with a gluten free vermicelli or rice noodles.
  • If you prefer a spicier soup, add more sliced serrano or jalapeño peppers to the broth or as garnish.
  • The toasted noodles add a nutty flavor and firm texture; do not skip toasting them.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Add a pinch of sugar to the sofrito only if the tomatoes are too acidic.

Find it online: https://mealoria.com/chicken-fideo-soup-recipe/