This quick and flavorful chicken soup features Fideo noodles and is the perfect choice for lunch or a light dinner.
Paired with a fresh salad and crusty bread to turn this delicious chicken Fideo noodle soup into a satisfying well-balanced meal.
What is Fideo?
If you’ve never heard of Fideo, you aren’t alone. Fideo is a Mexican noodle. It is very thin, similar to angel hair spaghetti, just not as long.
Fideo means noodles in Spanish, and sources say that is where these Fideo noodles originated from. However, you’ll find sopa de fideo to be a popular dish in Mexico and Tex-Mex cuisines, as well as Spain.
This soup warms your soul on a chilly fall or winter day, and who couldn’t use a little soul-warming? It doesn’t require any fancy equipment and is quick and easy to make, just the way we like it here at CoolBeanCooking!
Chicken Fideo Noodle Soup
Ingredients:
boneless chicken breasts
Fideo noodles
chicken stock
diced onion
diced carrot
diced celery
olive oil
fresh thyme
lemon zest
lemon juice
ground nutmeg
salt & pepper
Optional:
grated parmesan cheese
fresh parsley and thyme for garnish
If you are unable to locate Fideo noodles at your local supermarket, you can swap them out for angel hair pasta or vermicelli, cut into one-inch pieces.
Making Fideo Noodle Soup
I like to use my Dutch oven when making soup. I find the cast iron really helps in holding in the goodness while simmering, due to its thick base. You can also use a stockpot if you prefer.
Heat 2 tablespoons of your olive oil over medium heat in the Dutch oven. Add in the diced onion and sauté for 2 minutes, just until it is beginning to soften. Toss in the diced carrots, celery, thyme, and sauté for about 4-5 minutes, when the onion starts to become transluscent.
Make sure your chicken is cut into one-inch cubes, then add it along with the salt, pepper, and 4 cups of chicken stock.
Don’t have chicken stock on hand? Toss in bouillon cube. Here’s an excellent rundown on the difference between stock, broth, and bouillon.
Cover and simmer for 20 minutes or until the chicken is cooked through and the vegetables become tender.
While the soup is simmering, cook the Fideo noodles according to the package directions using the remaining broth until al dente. You could cook the noodles in with the soup, but I find it adds too much starch. By cooking separately, it also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day.
Reserve 2 cups of cooking liquid before draining the pasta. Drain pasta and transfer into a medium-size bowl and toss with the remaining olive oil. Cover and set aside.
Stir in the lemon zest, lemon juice, and ground nutmeg. If your soup is too thick, add a little bit of the reserved cooking liquid to reach your desired consistency.
To serve, divide the Fideo noodles among individual serving bowls and top with the hot soup. Best served with freshly grated Parmesan cheese sprinkled on top. If desired, garnish with additional fresh cracked pepper, fresh parsley, and thyme.
Be sure to check out some of my other delicious soups:
Multi Bean Soup with Pork
Grown-Up Tomato Soup
Escarole and Meatball Soup
Enjoy this wonderful home-cooked chicken Fideo noodle soup that is full of taste and comfort in every bowl.
Did you give this chicken Fideo noodle soup a try? Let me know in the comments below or snap a photo and tag @coolbeanliving on Instagram. I’d love to see it!
Chicken Fideo Noodle Soup
Ingredients
- 1 lb boneless chicken breasts cut in 1" cubes
- 1 cup Fideo noodles
- 8 cups chicken stock divided
- 1 medium onion diced
- 2 medium carrots peeled, diced
- 2 celery ribs diced
- 3 tbsp olive oil divided
- 1 tbsp fresh thyme crushed
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp ground nutmeg
- salt & pepper to taste
- grated romano cheese optional, to taste
- fresh parsley and thyme optional garnish
Instructions
- Heat 2 tbsp olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery, thyme, and sauté 4 minutes.
- Add chicken, salt, pepper, and 4 cups chicken stock. Cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
- While soup is simmering, cook Fideo according to package directions in remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
- Stir in lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to reach desired consistency.
- To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese. Garnish with additional fresh cracked pepper and fresh parsley and thyme, if desired.