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Chicken Fideo Soup with Tomato Broth Recipe

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4.6 from 109 reviews

Sopa De Fideo Chicken is a comforting Mexican noodle soup featuring tender shredded chicken and toasted vermicelli pasta simmered in a rich, homemade tomato and onion broth. This flavorful dish is enhanced with aromatic spices and served with optional fresh garnishes like cilantro, lime, avocado, and cheese, making it a perfect warm meal for any day.

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 (for broth)
  • ½ tsp black peppercorns
  • 2 bay leaves (optional)
  • Fresh cilantro sprigs (optional, for broth)

For the Sofrito (Tomato Sauce):

  • 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 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 above)
  • Shredded cooked chicken (from broth)
  • Salt to taste (for soup assembly)
  • Fresh cilantro, chopped (optional garnish)
  • Lime wedges (optional garnish)
  • Diced avocado (optional garnish)
  • Crumbled queso fresco or cotija cheese (optional garnish)
  • Mexican crema or sour cream (optional garnish)
  • Thinly sliced serrano or jalapeño (optional garnish)
  • Warm corn tortillas or crusty bread (optional serving)

Instructions

  1. Make the Chicken Broth: In a large pot, combine 2-3 lbs boneless chicken breasts or thighs with 8-10 cups of water, 1 small halved white onion, 2-3 smashed garlic cloves, 1 teaspoon salt, ½ teaspoon black peppercorns, and optional bay leaves and cilantro sprigs. Bring to a boil, skim off any foam that rises, then reduce heat to simmer and cook for 25-30 minutes until the chicken is tender.
  2. Prepare Chicken and Broth: Remove the chicken from the broth and allow it to cool slightly. Shred the chicken into bite-sized pieces. Strain the broth through a fine mesh sieve to remove solids, reserving 6-8 cups of flavorful chicken broth. Season broth to taste with salt.
  3. Blend the Sofrito: In a blender, combine 4-5 roughly chopped Roma tomatoes, ½ small roughly chopped white onion, and 2-3 peeled garlic cloves. Blend until smooth, adding 1-2 tablespoons of reserved broth if needed to help blend the mixture.
  4. Cook the Sofrito: Heat 1-2 tablespoons olive or vegetable oil in the large pot over medium heat. Pour in the blended tomato mixture and simmer for 10-15 minutes until it thickens and darkens in color. Stir in ½ teaspoon ground cumin, salt, pepper, and an optional pinch of sugar, cooking for an additional 2-3 minutes to develop flavor.
  5. Toast the Fideo Noodles: In the same pot, add 2-3 tablespoons oil and toast 8 ounces of fideo noodles over medium heat. Stir continuously for 3-5 minutes until the noodles are golden-brown and fragrant.
  6. Simmer the Soup: Stir the toasted fideo noodles into the sofrito base. Add 6-7 cups of the reserved chicken broth, bring to a boil, then reduce heat to low. Cover the pot and simmer for 7-10 minutes, or until the fideo is cooked al dente and has absorbed some of the broth.
  7. Finish the Soup: Stir the shredded chicken into the soup and heat for 2-3 minutes until warmed through. Adjust seasoning with additional salt or broth as needed to achieve desired flavor and consistency.
  8. Serve: Ladle the hot soup into bowls and garnish with optional fresh cilantro, lime wedges, diced avocado, crumbled queso fresco or cotija cheese, a drizzle of Mexican crema or sour cream, and thinly sliced serrano or jalapeño peppers. Serve alongside warm corn tortillas or crusty bread.

Notes

  • To speed up broth preparation, use pre-cooked rotisserie chicken and store-bought chicken broth.
  • Fideo noodles are thin vermicelli pasta and can be found in most Latin markets or grocery stores.
  • Be careful not to burn the toasted fideo noodles; stir constantly and watch color closely.
  • Adjust the amount of broth depending on preferred soup thickness.
  • Optional garnishes add layers of flavor but can be omitted for a simpler soup.
  • Leftover soup stores well refrigerated for 3-4 days and can be reheated gently on the stovetop.

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