When you're sick, there's nothing quite as comforting than a bowl of Sopa de Fideo with chicken and vegetables in a spicy tomato broth, just like your abuelita or tÃas used to make.
Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.
Chicken Vegetable Sopa de Fideo
Ingredients:
Directions:
Puree the tomatoes, onion, serrano chiles, garlic, and 3 cups of the water in a blender until smooth; set aside.
Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato, stirring gently to combine. Stir in the remaining cup of water along with the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for 20 to 25 minutes or until the fideo noodles and vegetables have completely cooked and the broth has thickened slightly. Remove cilantro.
Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!
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Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.
Chicken Vegetable Sopa de Fideo
Ingredients:
- 3 roma tomatoes
- 1/2 medium white onion
- 2 serrano chiles, stems removed
- 1 garlic clove
- 4 cups water
- 2 tablespoons vegetable oil
- 8 oz. fideo or vermicelli pasta
- 4 cups chicken broth
- 2 cups shredded chicken
- 3 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 2 medium zucchini or calabacitas
- 4 sprigs fresh cilantro
Directions:
Puree the tomatoes, onion, serrano chiles, garlic, and 3 cups of the water in a blender until smooth; set aside.
Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato, stirring gently to combine. Stir in the remaining cup of water along with the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for 20 to 25 minutes or until the fideo noodles and vegetables have completely cooked and the broth has thickened slightly. Remove cilantro.
Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!
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