Hearty Fideo Soup: The Perfect Comfort Food

Looking for a light and flavorful chicken soup? Try this delicious Fideo Soup Recipe! It’s a perfect lunch or dinner dish to pair with a fresh garden salad or crusty bread.

This noodle soup has different names like Sopa de Fideos, San Marino Chicken Fideo Soup, or Chicken Sopita in different parts of the world. It’s well-known in Spain, Mexico, and Cavite in the Philippines. Fideo Soup is described as a comfort food in Cavite because it’s lightweight and made with thin spaghetti. This version I’m making is Tex-Mex style because I’m a big fan of Mexican cuisine. This flavorful soup is also an easy prep meal.

Kitchen Notes

• Fideo is a thin and short-cut spaghetti noodle. If you are unable to find them at your local market, vermicelli noodles (or angel hair pasta) broken into 1” pieces is a good substitute. For best results, cook the Fideo pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.
• Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor. 
• For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of chicken breasts, but be sure to trim and remove any excess fat first. Have leftover chicken or rotisserie chicken? You can also use any of those for this recipe.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4

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Ingredients for My Delicious Fideo Soup Recipe

• 3 T. Extra virgin olive oil, divided
• 1 Medium sweet onion, diced
• 2 Medium carrots, peeled and diced
• 2 Celery stalks, diced (leaves reserved)
• 1 T Fresh thyme, crushed
• 1 lb. Boneless skinless chicken breast cut into 1” cubes
• Salt and black pepper, to taste
• 8 c. Low-sodium chicken broth, divided
• 1 cup Fideo noodles, cooked and drained
• 1 T Fresh lemon zest
• One tablespoon of fresh lemon juice
• 1/4 t. Ground or freshly grated nutmeg
• Freshly grated Parmesan cheese, to taste
• Optional Garnish: Fresh parsley and thyme

Supplies used

• Lodge Cast Iron Dutch Oven

How to Make My Delicious Fideo Soup

#1. Gather ingredients and heat oil in a large stockpot or Dutch oven over medium heat. Add onion and sauté for 2 minutes until it is just beginning to soften. Add carrots, celery (including leaves), thyme, and sauté for 4 minutes.

#2. Add chicken, salt, pepper and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.

#3. While the soup is simmering, cook Fideo according to package directions in the remaining broth until al dente. Reserve 2 cups of cooking liquid before draining the pasta. Drain pasta, transfer to a medium bowl, and toss with remaining olive oil. Cover and set aside.

#4. Just before serving, add Fideo to the Dutch oven. Stir and remove from heat.

#5. Add lemon zest, lemon juice, and nutmeg. Add some reserved cooking liquid to the desired consistency if the soup is too thick.

#6. To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.

#7. Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp garden salad for a light and delicious meal. Enjoy!

More Soup Recipes to Try

If you enjoyed this delicious Fideo Soup, I highly recommend trying the following recipes:

• Vichyssoise Soup
• Sweet Potato Soup
• French Onion Soup
• Carrot Ginger Soup
• Daikon Noodle Soup
• Vegetarian Minestrone Soup
• Creamy Golden Gazpacho Soup
• Tex-Mex Chicken Black Bean Soup
• Creamy Vegan Ginger Carrot Soup

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Fideo Soup with Chicken Recipe

Lori

Looking for a light and flavorful chicken soup? Try this Fideo Soup with Chicken recipe! It’s a perfect dish for lunch or dinner that you can pair with a fresh garden salad or crusty bread.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 3 T. Extra virgin olive oil , divided
• 1 Medium sweet onion , diced
• 2 Medium carrots , peeled and diced
• 2 Celery stalks , diced (leaves reserved)
• 1 T Fresh thyme , crushed
• 1 lb. Boneless skinless chicken breast , cut into 1” cubes
• Salt and black pepper (to taste)
• 8 c. Low-sodium chicken broth , divided
• 1 cup Fideo noodles , cooked and drained
• 1 T Fresh lemon zest
• 1 T Fresh lemon juice
• 1/4 t. Ground or freshly grated nutmeg
• Freshly grated Parmesan cheese to taste
• Optional Garnish: Fresh parsley and thyme

Instructions

 

• Gather ingredients and heat 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 (including leaves) and thyme and sauté 4 minutes.
• Add chicken, salt, pepper and 4 cups chicken stock. Partially 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.
• Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
• Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to 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. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!