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Abuela's Sopa de Fideo (Chicken Noodle Soup recipe)

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Recipe Information

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Video-Specific Recipe

Sopa de Fideo

Cultural Context

Sopa de Fideo is a traditional Mexican soup that is often enjoyed as a comforting meal, especially during colder months or when someone is feeling under the weather. It is a staple in many households and is known for its simplicity and heartwarming flavors. The dish showcases the use of fideo, a type of thin noodle, which is typically cooked in a flavorful broth made from tomatoes and spices. This soup is versatile and can be customized with various ingredients, making it a beloved comfort food across Mexico.

MexicanMXmain
25 min
easy
4 servings
Servings4
1 lb whole chicken
1 stalk celery, chopped
1 medium carrot, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 medium onion, chopped
1 teaspoon salt
2 tablespoons olive oil
1 medium potato, diced
1 cup calabasa (squash), diced
1 cup corn, fresh or frozen
8 oz fideo noodles
1 avocado, sliced
1/2 cup chopped onion
1/4 cup cilantro, chopped
2 tablespoons lemon juice

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

fideo noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles provide more fiber, while spaghetti is often less expensive.

chicken broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while seasoned water is budget-friendly.

1

Cut the whole chicken and take the skin off, setting the skin aside for later use.

2

Add the chicken to a pressure cooker with a celery stick, carrot, garlic cloves, green peppers, onion, and a pinch of salt.

3

Cook on high for about 30 minutes.

4

Strain the broth, discarding the vegetables and bones, and place the chicken back into the broth to cool in the refrigerator overnight.

5

Defat the broth and pull the chicken meat from the bones, discarding the bones and setting the chicken aside.

6

In a large pot, heat olive oil over high heat and add chopped onion and green peppers to sauté until tender and translucent.

7

Add all other seasonings and sliced garlic, cooking for another five minutes until well blended and aromatic.

8

Add the broth to the pot and bring to a boil.

9

Once boiling, add diced potato and calabasa with 3-4 cups of water, then bring back to a boil and reduce to a simmer for about 15 minutes.

10

Add corn and chicken to the soup after simmering for 10 minutes, then taste and adjust seasoning as needed.

11

Add fideo noodles and cook for another 10-12 minutes.

12

Prepare the chicken skin by scraping off the fat and seasoning it with salt and pepper, then bake in the oven at 350 degrees for 15-20 minutes until crispy.

13

Prepare an avocado salad by dicing avocado and mixing it with two tablespoons of finely chopped onion, one tablespoon of cilantro, one tablespoon of olive oil, a pinch of salt, and a teaspoon of fresh lemon juice.

14

Remove the chicken skin from the oven and let it cool for about five minutes until crispy.

15

Serve the soup in a bowl with fideo, corn, and any other root vegetables, topped with the crispy chicken skin and avocado salad.

Cooking Techniques

sautéingboiling

Equipment Needed

potknifecutting boardmeasuring spoons

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Also Known As

Fideo SoupMexican Noodle Soup
Local Name: Sopa de Fideo

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