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Chicken Fideo Soup with Tomato Broth Recipe

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4.4 from 133 reviews

Sopa De Fideo Chicken is a comforting Mexican noodle soup featuring delicate toasted vermicelli pasta simmered in a flavorful homemade chicken broth with a rich tomato-sofrito base, tender shredded chicken, and optional garnishes like fresh cilantro, lime, avocado, and cheese. This warming dish is perfect for a hearty lunch or dinner and can be served with warm corn tortillas or crusty bread on the side.

Ingredients

For the 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
  • ½ tsp black peppercorns
  • 2 bay leaves (optional)
  • Fresh cilantro sprigs (optional)

For the Sofrito

  • 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
  • ½ tsp ground cumin
  • Salt and black pepper, to taste
  • Pinch of sugar (optional)

For the Noodles and Final Soup

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

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

Optional Serving

  • Warm corn tortillas or crusty bread

Instructions

  1. Make the chicken broth: In a large pot, combine the chicken breasts or thighs with 8-10 cups of water, halved onion, smashed garlic cloves, salt, black peppercorns, and optional bay leaves and cilantro sprigs. Bring to a boil over high heat, skim off any foam that rises to the surface, then reduce the heat and simmer gently for 25-30 minutes until the chicken is cooked through and tender.
  2. Prepare the chicken and strain broth: Remove the chicken from the pot and allow it to cool slightly before shredding it with forks. Strain the broth through a fine-mesh sieve to remove solids and set aside 6-8 cups of the clear broth. Season the broth to taste with additional salt if needed.
  3. Blend the tomato sofrito: In a blender, combine the chopped Roma tomatoes, chopped half onion, and peeled garlic cloves. Blend until smooth, adding 1-2 tablespoons of reserved broth as needed to facilitate blending.
  4. Cook the sofrito: Heat 1-2 tablespoons of olive or vegetable oil in the large pot over medium heat. Add the blended tomato mixture and simmer for 10-15 minutes, stirring occasionally, until it thickens and deepens in color. Stir in ground cumin, salt, black pepper, and an optional pinch of sugar. Cook for another 2-3 minutes to meld flavors.
  5. Toast the fideo noodles: In the same pot, add 2-3 tablespoons of olive or vegetable oil. Add the fideo noodles and toast over medium heat, stirring constantly, for 3-5 minutes until the noodles turn golden brown and are fragrant. Be careful not to burn them.
  6. Simmer noodles in broth: Stir the toasted noodles into the sofrito mixture, then pour in 6-7 cups of the reserved chicken broth. Bring to a boil, then reduce the heat to low, cover the pot, and simmer gently for 7-10 minutes until the noodles are tender but still slightly firm (al dente).
  7. Finish the soup: Stir in the shredded chicken and heat the soup for an additional 2-3 minutes until the chicken is warmed through. Adjust the seasoning with salt and add more broth or water if you prefer a thinner consistency.
  8. Serve: Ladle the hot soup into bowls and garnish as desired with fresh cilantro, lime wedges, diced avocado, crumbled queso fresco or cotija cheese, Mexican crema or sour cream, and thinly sliced serrano or jalapeño peppers. Serve alongside warm corn tortillas or crusty bread for a complete meal.

Notes

  • To save time, use pre-cooked rotisserie chicken instead of making homemade broth, but broth flavor will be less rich.
  • Fideo noodles can be substituted with vermicelli pasta broken into short lengths if unavailable.
  • For a spicier soup, add additional jalapeño slices to the broth or garnish.
  • The pinch of sugar in the sofrito balances acidity but can be omitted for a more savory taste.
  • Leftover soup keeps well refrigerated for 3 days and can be frozen for up to 1 month.

Find it online: https://mealsbykate.com/chicken-fideo-soup-with-tomato-broth-recipe/