Hearty Fideo Soup
Dive into comfort food bliss with this Hearty Fideo Soup, a vibrant and satisfying dish that brings bold Mexican flavors to your table. This recipe features golden-toasted fideo noodles simmered in a savory broth enriched with fresh tomatoes, aromatic garlic, and hearty vegetables like carrots, potatoes, and zucchini. Enhanced with the zesty brightness of freshly chopped cilantro and tangy lime wedges, this soup is a soul-warming experience perfect for chilly evenings or a cozy family meal. Ready in just an hour, the combination of simple ingredients and dynamic flavors makes this dish a must-try for anyone craving a nourishing yet fuss-free dinner idea. Ideal for serving four, it’s the perfect homemade comfort food that’s both wholesome and irresistibly delicious!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 7 ounces fideo noodles
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 3 cloves garlic cloves, minced
- 3 large ripe tomatoes, diced
- 6 cups chicken stock
- 1 medium carrot, peeled and sliced
- 1 medium potato, peeled and cubed
- 1 medium zucchini, sliced
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large lime, cut into wedges
Instructions
Start by heating the olive oil in a large pot over medium heat.
Add the fideo noodles and toast them, stirring frequently, until they are golden brown, about 3-4 minutes.
Remove the noodles from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until it's translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced tomatoes, and cook until they are soft and start to break down, about 5 minutes.
Pour in the chicken stock and bring the mixture to a simmer.
Add the sliced carrot, cubed potato, and sliced zucchini to the pot. Cook for 10 minutes or until the vegetables are tender.
Return the toasted fideo noodles to the pot and simmer for another 8-10 minutes until the noodles are cooked through.
Season the soup with salt and black pepper to taste.
Stir in the fresh cilantro just before serving.
Serve hot, accompanied by lime wedges for squeezing over the soup.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 10.8 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 852 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
