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Sopa de Fideo is a cozy Mexican noodle soup that feels like home. The thin fideo noodles float in a tasty tomato and chicken broth mix. It’s a great light lunch or a comfy dinner option.
This soup was one of the first Mexican dishes I cooked when trying new tastes. It’s simple and comforting and quickly became a favorite on busy days.
Needed Ingredients
- Chicken broth: gives the soup its flavor but you can swap it for vegetable broth if you want it meat-free
- Fresh garlic and onion: create the base flavor; choose firm onions and strong garlic for best taste
- Olive oil: gently cooks the garlic and onion without masking flavors
- Fresh cilantro: chopped just before serving to keep it fresh and bright
- Lime juice: adds a fresh, tangy pop
- Salt and pepper: helps balance the flavors in the soup
- Tomato sauce: gives a smooth, tangy depth; pick a well-seasoned brand
- Fideo noodles: thin pasta that gives this soup its signature texture; fresh packs work best
Step-by-Step Directions
- Get Ingredients Ready:
- Chop onions, garlic, and cilantro before starting. Having everything set helps the cooking go smoothly.
- Cook Aromatics:
- Heat olive oil over medium heat. Cook onions until they’re soft and clear to bring out their sweetness. Toss in garlic and cook until it smells amazing and turns golden.
- Add Broth and Sauce:
- Pour in tomato sauce and chicken broth. Stir it up and let it come to a simmer so flavors come together.
- Cook the Noodles:
- Drop in the fideo noodles carefully. These cook fast, so stir now and then and watch them soften but don’t let them get mushy—around five minutes.
- Season and Serve:
- Taste and add salt and pepper as you like. Top with fresh cilantro and squeeze some lime for a bright finish.
What I love most is how you can change up this soup however you want. Once, I tossed in fresh corn and jalapeño which added a sweet crunch and some heat. It’s great for using whatever you’ve got on hand.
Storing Tips
Keep leftovers in a sealed container in the fridge for up to three days so noodles don’t get too soft. Warm it back up on the stove with some broth or water to loosen it up. You can freeze the broth separately and cook fresh noodles when you’re ready to eat for the best texture.
Ingredient Swaps
Swap chicken broth for vegetable to go meat-free. Throw in diced zucchini or carrots while it simmers for more color and nutrition. For a fuller dish, stir in shredded cooked chicken or beans.
Great Side Ideas
Serve with warm corn tortillas or crusty bread to dip in. A crunchy green salad with lime dressing goes well with the fresh flavors. Pair with a light Mexican beer or a fruity agua fresca for a perfect combo.
This sopa de fideo feels like a warm hug in a bowl. It’s easy to mix up and always comforting no matter the time or mood. Enjoy finding your own way to make it yours.
Frequently Asked Cooking Questions
- → What noodles do you use in Sopa de Fideo?
The soup uses fideo noodles, thin and short like vermicelli, which get soft fast in the broth for a tender bite.
- → Can I make this soup vegetarian?
Definitely. Just swap out the chicken broth for vegetable broth to keep the flavor but make it veggie-friendly.
- → How do I get the broth tasting great?
Cook garlic and onions in olive oil first before adding tomato sauce and broth. This builds really nice flavor and smell.
- → Can I add protein to it?
Sure, throw in some shredded cooked chicken. It makes it heartier without messing with the delicate flavor.
- → What toppings go well with Sopa de Fideo?
Fresh chopped cilantro and a squeeze of lime on top give the soup a fresh, zesty lift.