Mexican Noodle Soup (Sopa de Fideo) recipe

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Ingredients

2 quarts chicken stock, divided
2 Roma tomatoes
½ small white onion
1 serrano chile, stem removed
1 clove garlic
3 tablespoons vegetable oil
1 (7 ounce) package fideo pasta
3 sprigs parsley
salt to taste
½ cup grated Cotija cheese

Nutrition Info

248 calories
carbohydrate: 29 g
cholesterol: 12.5 mg
fat: 11.6 g
fiber: 2 g
protein: 8.4 g
saturatedFat: 3.6 g
servingSize: -
sodium: 1069.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.

  2. Heat oil in a saucepan over medium-low heat. Add pasta, cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles, add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

Recipe Yield

8 cups

Recipe Note

Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.

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