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Chicken Fideo Soup with Tomato Broth Recipe

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4.5 from 69 reviews

Sopa de Fideo Chicken is a comforting Mexican noodle soup featuring toasted vermicelli noodles cooked in a rich homemade chicken broth with a flavorful tomato-onion-garlic sofrito. Tender shredded chicken is stirred in for protein, while optional garnishes like fresh cilantro, lime, avocado, queso fresco, and creamy Mexican crema add layers of texture and taste. This hearty soup is perfect for a cozy meal served with warm corn tortillas or crusty bread.

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:

  • 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 Soup:

  • 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 above)
  • Shredded cooked chicken (from broth cooking)
  • 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

Optional Serving:

  • Warm corn tortillas or crusty bread

Instructions

  1. Prepare Broth: In a large pot, combine chicken, water, halved onion, smashed garlic cloves, salt, black peppercorns, and optional bay leaves and cilantro sprigs. Bring to a boil over medium-high heat, skim off any foam that forms on the surface, then reduce heat and simmer gently for 25-30 minutes until the chicken is fully cooked and tender.
  2. Shred Chicken and Strain Broth: Remove the chicken from the pot and let it cool enough to handle, then shred it into bite-sized pieces. Strain the broth through a fine mesh sieve to remove solids, reserving 6-8 cups of clear broth. Season the broth with additional salt as needed.
  3. Make the Sofrito Blend: In a blender, combine the roughly chopped Roma tomatoes, chopped small onion, and peeled garlic cloves. Blend until smooth, adding 1-2 tablespoons of reserved broth if necessary to facilitate blending.
  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 uncovered for 10-15 minutes until it thickens and darkens in color. Stir in ground cumin, salt, black pepper, and a pinch of sugar if using; cook for an additional 2-3 minutes to deepen flavor.
  5. Toast Fideo Noodles: In the same pot, add 2-3 tablespoons of oil and heat over medium heat. Add the fideo noodles and toast them while stirring constantly for 3-5 minutes until the noodles turn a golden-brown color, which imparts a nutty flavor to the soup.
  6. Combine and Cook Soup: Stir the toasted fideo noodles into the sofrito base. Pour in 6-7 cups of the reserved chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 7-10 minutes, or until the fideo noodles are cooked al dente and have absorbed some broth.
  7. Finish Soup: Stir in the shredded chicken and heat the soup for another 2-3 minutes to warm through. Adjust seasoning with additional salt or broth/water to achieve desired taste and consistency.
  8. Serve: Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, diced avocado, crumbled queso fresco, Mexican crema, and thinly sliced serrano or jalapeño, if desired. Serve hot alongside warm corn tortillas or crusty bread.

Notes

  • To reduce sodium, adjust the amount of salt added at various stages according to taste.
  • Fideo noodles can be replaced with vermicelli or angel hair pasta broken into small pieces.
  • For a spicier version, add more sliced serrano or jalapeño peppers.
  • Vegetarian version can be made by substituting the chicken broth with vegetable broth and omitting chicken.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on stovetop.
  • Garnishes add freshness and contrast; feel free to customize as preferred.

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