There’s something magical about a bowl of Chicken Fideo Soup, it’s simple, soothing, and filled with nostalgic flavor. This cozy Mexican classic has been a staple in our home for years, and today I’m excited to share refreshed photos and updated tips to make it even easier for you to recreate in your own kitchen.
If you’ve made this recipe before, welcome back! The new step-by-step visuals will guide you seamlessly. And if this is your first time, prepare to meet your new go-to soup.
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What Is Chicken Fideo Soup
Chicken Fideo Soup is a traditional Mexican comfort food, made with thin, toasted noodles called fideo, simmered in a tomato-based broth with shredded chicken.
Noodles are lightly fried before cooking, which gives the soup its signature nutty flavor and helps hold their texture. Chicken Fideo Soup is usually made with tomatoes or tomato paste, onion, garlic and chicken stock, resulting in a light and cozy soup!
Basically, Mexican Chicken Noodle Soup.
Why You'll Love This Soup
- One-pot comfort meal
- Family-friendly
- Budget-friendly
- Fast weeknight option
- Light but satisfying
Ingredients Overview
- Fideo pasta
- Rotisserie chicken
- Tomato paste
- Onions & garlic
- Mexican oregano and chicken stock
Step-By-Step Cooking Instructions
- 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.
Tips For Success
- Toast the pasta until golden brown
- Don't overcook the fideo, it absorbs liquid quickly
- Add extra broth if needed
- Rotisserie chicken is a great shortcut option
Serving Suggestions
- Warm tortillas
- Mexican rice
- Avocado slices
- Fresh lime
- Queso fresco
Storage and Reheating
Leftovers store well for 3–4 days. The pasta will continue to absorb liquid, so you may need to add broth when reheating.
FAQ's
Yes! Vermicelli or thin pasta works well if you can’t find fideo. Just break it into smaller pieces before toasting so it cooks evenly.
Toasting adds depth and a slightly nutty flavor that makes the soup richer and more traditional. It also helps the noodles hold their shape as they simmer.
Absolutely! This is one of my favorite shortcuts! Just shred the chicken and add it toward the end to warm through.
Fideo absorbs liquid as it sits. If your soup thickens, simply stir in extra broth or water until it reaches your desired consistency.
Technically yes, but the pasta softens quite a bit when thawed. If freezing, you may prefer making the soup without noodles and adding freshly cooked fideo when reheating.
Fresh cilantro, lime wedges, queso fresco, avocado slices, or even crushed tortilla chips add great flavor and texture.
Leftovers store well for 3–4 days. The pasta will continue to absorb liquid, so you may need to add broth when reheating.
Definitely. Add diced jalapeños, chipotle, chili powder, or a splash of hot sauce to dial up the heat.
Suggested Recipes
Chicken Fideo Soup
A warm and comforting Mexican classic made with toasted fideo noodles, tender chicken, and a flavorful tomato broth. Simple, satisfying, and perfect for chilly nights or easy weeknight dinners.
Ingredients
SPECIAL TOOLS
- Rimmed baking sheet, optional
- Dutch oven
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 onion, chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried Mexican oregano
- 2 tablespoons tomato paste
- ½ chipotle chile in adobo, minced
- 6 cups 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
- 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.
- 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
- 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.
Notes
Leftovers store well for 3–4 days. The pasta will continue to absorb liquid, so you may need to add broth when reheating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.*
Susan Dubose says
Made this recipe today and the family loved it! This will definitely be made again. Great flavors and easy to make.
Richard Tunner says
My kids are very very very picky eaters.... and they love chicken.. so I did this recipe and at fisrt they were soo quiet tasting.. they love I already have done this one more than 3 times.. very easy to do, no time consuming. Very easy and you can involve your children in the prep. sooo delicious! thanks.
Peter Sanchez says
I think this dish is great, I can try making it and adding it to my family menu.