Sopa De Fideo Con Pollo Mexican Chicken Noodle Soup
Savor the comforting warmth of *Sopa de Fideo con Pollo*, a traditional Mexican chicken noodle soup that’s bursting with wholesome ingredients and authentic flavors. This hearty soup combines tender shredded chicken, golden-toasted fideo noodles, and a vibrant tomato-garlic puree for a rich, savory base. Infused with fragrant cumin and enriched with fresh vegetables like carrots and zucchini, it’s a nourishing, one-pot meal perfect for cozy evenings. Quick to prepare and brimming with Mexican flair, this dish is finished with a sprinkle of fresh cilantro and a squeeze of zesty lime for a bright, aromatic touch. Ideal for families or gatherings, this flavorful recipe makes six generous servings and is sure to become a favorite in your home cooking repertoire.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast or thighs
- 8 oz Fideo noodles (vermicelli, broken into 1-inch pieces)
- 3 large Roma tomatoes
- 1 small White onion
- 2 cloves Garlic cloves
- 8 cups Chicken broth
- 3 tbsp Vegetable oil
- 1 large Carrot
- 1 medium Zucchini
- 2 tbsp Fresh cilantro (optional for garnish)
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Pepper
- 1 whole Lime (for serving)
Instructions
In a medium pot, add the chicken breast (or thighs) and cover with water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the chicken is fully cooked. Remove the chicken from the pot and set it aside to cool slightly. Shred the chicken into pieces using two forks.
While the chicken is cooking, chop the carrot and zucchini into small cubes. Set aside.
In a blender, add the Roma tomatoes, a quarter of the onion, garlic cloves, and 1 cup of the chicken broth. Blend until you have a smooth puree.
In a large soup pot, heat the vegetable oil over medium heat. Add the fideo noodles and toast them, stirring frequently, until they are golden brown. Be careful not to let them burn.
Once the fideo is toasted, carefully add the tomato puree. Stir and cook for 2-3 minutes, allowing the flavors to meld together.
Add the remaining chicken broth, shredded chicken, diced carrot, and cumin to the pot. Season with salt and pepper. Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes.
Add the diced zucchini and simmer for an additional 5-7 minutes, or until the vegetables are tender.
Taste the soup and adjust the seasoning as needed. Serve hot with a sprinkle of fresh cilantro and lime wedges on the side for added flavor.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 856 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.
