Here’s a traditional, hearty version 👇
🍗 Mexican Chicken Noodle Soup (Sopa de Fideo con Pollo)
Ingredients (serves 4–6)
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2 tbsp olive oil
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1 cup fideo noodles (or broken thin spaghetti/angel hair)
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1 small onion, finely chopped
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2 garlic cloves, minced
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1 tomato, diced (or ½ cup tomato sauce)
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6 cups chicken broth
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2 cups cooked shredded chicken (rotisserie works great)
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1 carrot, peeled and sliced
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1 zucchini, diced (optional but traditional)
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½ tsp ground cumin
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½ tsp chili powder
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Salt & pepper, to taste
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Lime wedges, for serving
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Optional toppings: chopped cilantro, avocado slices, crumbled queso fresco, jalapeño, or tortilla strips
Instructions
1. Toast the noodles
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Heat olive oil in a large pot over medium heat.
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Add the fideo noodles and toast until golden brown, stirring often (about 3–5 minutes).
This gives them a nutty flavor and keeps them from getting mushy later.
2. Sauté the aromatics
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Add onion and garlic to the pot and sauté 2–3 minutes, until fragrant.
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Stir in diced tomato (or tomato sauce), cumin, and chili powder.
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Cook for another 2 minutes to blend the flavors.
3. Add broth and chicken
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Pour in chicken broth and bring to a gentle boil.
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Add carrots and zucchini, and simmer for 10–12 minutes, until veggies are tender.
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Stir in shredded chicken and simmer another 5 minutes.
4. Taste and serve
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Season with salt and pepper to taste.
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Serve hot, topped with cilantro, avocado slices, queso fresco, and a squeeze of lime juice.
💡 Tips & Variations
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Want it spicy? Add a chipotle pepper in adobo sauce or a bit of jalapeño.
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For a deeper flavor, blend the tomato, onion, and garlic before adding (the authentic method).
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Substitute fideo with vermicelli or broken thin spaghetti if you can’t find it.
This soup is warm, aromatic, and full of love — like a hug from a Mexican grandma ❤️.
Would you like me to share the authentic blended tomato base version (the way abuelas make it)?
