Skip to Content

Chicken Fideo Soup

Chicken Fideo Soup

Fideo is one of my favorite comfort foods. This Chicken and Fideo Soup is very similar to my grandma’s Fideo recipe, but in soup form!

Chicken Fideo Soup

My husband absolutely LOVES this soup! I love that it’s so easy to prepare. And it’s one of those heart warming meals that always makes you feel good, just as comfort food should. 

Chicken Fideo Soup

As I mentioned above, this one is super easy to make, and a great recipe to use leftover chicken. If you use left over chicken or a rotisserie chicken, you can skip the “Chicken” part of the recipe and head right to the “Soup” section.

Chicken Fideo Soup

This soup is great on it’s own, but I like to have a little fun and add toppings such as queso fresco, avocado, lime and tortilla strips. 

Follow The Cake Chica on Facebook, Instagram and Pinterest to find out when new recipes come out!

You May Also Like:

Fideo

Ground Beef Taco Bowl

Easy Mexican Red Rice

Recipe adapted from William Sonoma Soup of the Day by Kate McMillan

Chicken Fideo Soup

Chicken Fideo Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 51 minutes

An easy Mexican soup made with chicken breast, fried fideo and a few spices.

Ingredients

SPECIAL TOOLS

CHICKEN

  • Olive oil spray
  • 1 pound chicken breast
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

SOUP

  • 2 tablespoons vegetable oil
  • 5 ounces fideo noodles
  • 1 medium organic onion, chopped
  • 4 organic garlic cloves, chopped
  • 1 teaspoon dried Mexican oregano
  • 2 tablespoons organic tomato paste
  • ½ chipotle chile in adobo, minced
  • 6 cups organic chicken broth
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 avocado, seeded, sliced and peeled, for garnish
  • 4 ounces queso fresco cheese, crumbled
  • 1 lime, cut into wedges

Instructions

CHICKEN

  1. Adjust a rack to the center position in the oven and heat to 375 degrees. Line a rimmed baking sheet with foil (for easy clean up). Spray non-stick olive oil spray on top.
  2. Place chicken breast on prepared baking sheet and salt and pepper both sides of the chicken breast. Bake chicken in the oven until cooked, about 20 minutes. Shred chicken with two forks and set aside.

SOUP

  1. In a Dutch oven heat oil over medium-high heat. Add fideo and cook until lightly browned, stirring occasionally, about 3 minutes. Do not burn. Add onions and garlic and cook until translucent, about 5 minutes. Add the oregano, tomato paste, chipotle and stir to combine. Add broth and bring to a boil. Cook for 8 minutes, stirring occasionally. Add shredded chicken, cilantro, salt and pepper and stir to combine. Serve immediately and garnish with avocado, queso fresco and a lime wedge.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 579Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 130mgSodium: 2533mgCarbohydrates: 26gFiber: 6gSugar: 6gProtein: 49g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

Tag @thecakechica1 on Instagram and hashtag #thecakechica1

 

 

Cookies and Cream Cupcakes
← Previous
Italian Cream Cake
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe