Fideo Soup Food

CHICKEN FIDEO SOUP

Steps:

• 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.
• 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.

SOPA SECA DE FIDEOS

Steps:

• For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula, until very aromatic, about 30 seconds. In a small bowl, cover the chiles with hot water and re-hydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
• Roast the unpeeled garlic on the griddle or skillet, turning occasionally, until soft, about 15 minutes; cool and peel. Roast 1 1/2 pounds of the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on 1 side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
• In a food processor or blender, process the roasted tomatoes, rehydrated or canned chiles, and garlic to a medium-fine puree. Heat 1 tablespoon of the oil in medium-size (4-quart) pot (such as a Dutch oven or Mexican cazuela) over medium-high. Add the puree and stir for about 5 minutes as it sears and thickens. Set aside.
• If using chorizo, cook in a little oil over medium heat, breaking up large lumps as you go, until thoroughly cooked, about 10 minutes. Scoop it out with a slotted spoon, draining as much oil as possible back into the skillet.
• Pour 6 tablespoons of the remaining oil into the skillet and return to the heat. When quite hot (drop a stray noodle in ? it should sizzle but not brown immediately), lay in about 1/3 of the noodle nests to fry until noticeably browned, about 1 minute, then flip and brown the other side. Remove with a slotted spoon, draining as much oil as possible back into the skillet, and drain on paper towels. Continue until all have been browned.
• Add the broth, oregano, and pepper to the tomato sauce. Core the remaining 1 pound of tomatoes and chop into 1/4-inch bits. Add and simmer briskly until the sauce thickens to the consistency of a juicy tomato sauce, about 5 minutes. Taste and season with salt.
• Add the noodles. In about 2 minutes pull the "nests" apart (they'll have softened enough to do it at this point), then add the zucchini and the chorizo (if you're using it). Simmer, stirring occasionally, until the noodles are tender but still firm, about 2 minutes.
• If using the cream, add it now, raise the heat to medium-high and boil quickly until the sauce returns to its previous consistency. Taste again and readjust the salt, if necessary.
• Stir in half of the grated cheese, scoop into a warm serving dish, sprinkle on the remaining cheese and the cilantro garnish, and it's ready to serve.

SOPA DE FIDEO (MEXICAN NOODLE SOUP)

Steps:

• Begin with fideo pasta or break thin pasta into small pieces.In large pot, add three tablespoons of oil over medium heat. Add fideo, stir with a large spoon and toast fideo until nicely browned.Remove fideo from pot and set aside in a bowl.
• Add another tablespoon of oil and add the chopped onions, chopped red pepper (I ran out of red peppers) and serrano pepper (keep whole), stir and cook for about 4 minutes.
• Add chopped garlic and cook for another minute. Stir ingredients well.
• While onions, peppers and garlic is cooking, blend the tomatoes, oregano, one cup of broth and tomato bouillon until completely smooth.
• Pour contents to the pot and add the additional chicken broth to pot. Add salt and pepper to taste. Bring to a boil.After broth has boiled, cook broth for 10 minutes on medium low.
• Add the fideo to the pot and cook until pasta is cooked through. About another 10-12 minutes.Serve soup alone or with toppings.

FIDEO SOUP

Steps:

• In a large skillet, cook ground turkey and fideo together until turkey is no longer pink.
• Add remaining ingredients except cheese.
• Heat to boiling, reduce heat and simmer covered until vegetables are crisp-tender, about 15 minutes.
• Stir occasionally while cooking.
• This makes a thick type soup.
• If you want it more"soupy", you can add another can of chicken broth.
• Serve in soup bowls with a garnish of cheese.

SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)

Steps:

• Combine first five ingredients in a large stockpot with enough water to cover; boil until done, about 30 minutes.
• Drain and reserve broth.
• While the chicken is cooking, heat the oil in a large skillet.
• Sauté the fideo in oil a few minutes until lightly browned over medium heat.
• Add onion and bell pepper pieces and cook until onion is translucent.
• Add cooked vegetables and noodles to the cooked chicken pieces.
• Pour in some broth and tomato sauce, enough to cover everything (just a little for thicker stews, more for thinner soups), then cover and simmer until noodles are cooked through.
• Finish with more seasonings (cumin, salt, garlic, to taste).
• Can be garnished with cilantro and/or jalapeño.

SOPA DE FIDEO RECIPE

Steps:

• Add oil to a medium pot and cook on LOW-MEDIUM heat. Add fideo and cook until noodles are coated in oil and have started to brown.
• Add tomato sauce and broth and bring to a boil. Then reduce to LOW and simmer for 8-10 minutes or until noodles are soft.
• Add cheese, salt and pepper and stir until combined. Serve warm.

MEXICAN SOPA DE FIDEO

Steps:

• Cut tomatoes in half and place them with the onion and garlic in a blender.
• Add 1 cup of chicken stock and blend until pureed.
• Preheat the oil in a large saucepan over medium heat.
• Add pasta and stir to coat with oil. Cook stirring constantly until the pasta is nicely browned.
• Pour the tomato sauce. Let it sizzle while mixing for about half a minute.
• Add remaining chicken stock. Season with salt and bring to a boil.
• Reduce the heat and let it simmer for about 10 minutes or until fideo pasta is well cooked.
• Adjust salt to taste and serve immediately.

MEXICAN SOPA DE FIDEO

Steps:

• Place roasted tomatoes, garlic, and onion into a blender. Process until you have a smooth mixture. Strain this mixture using a colander into a bowl and set aside.
• Heat oil in a large saucepan over a medium-low heat, and add the fideo noodles (vermicelli noodles.) Fry the noodles slightly, stirring often, until they have a light golden-brown color, 3-4 minutes.
• Pour the tomato mixture into the saucepan, and cook for about 1 minute. Stir in the chicken broth (or water mixed with the granulated bullion a). Bring to a boil, then reduce the heat to medium-low and cover the saucepan. Simmer until the fideo noodles are tender, about 8 minutes. Season with salt and pepper to taste.

SOPA DE FIDEOS: MEXICAN SOUP

Steps:

• Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.
• Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirrly regularly, until all pasta noodles are golden brown. Remove from heat.
• Combine tomato mixture, chicken broth and the noodles in a medium saucepan. Season with pepper and salt.
• Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
• Add chopped cilantro and cook 2 more minutes or until noodles are done.

SOPA DE FIDEO

Steps:

• Add tomatoes, onions, garlic, jalapeno and all seasonings to your blender and blend until completely smooth; set aside.
• Heat oil in a 4-quart or larger Dutch oven over medium heat. Add the fideo pasta and sauté, stirring constantly, until lightly browned about 3-5 minutes.
• Add the blender tomato sauce and chicken broth and bring to a boil. Reduce to a simmer for 8-10 minutes or until noodles are tender.
• Stir in lime juice and chopped cilantro. Season to taste with salt, pepper and/or cayenne pepper.
• Serve with your favorite toppings such as cheese, jalapenos, avocados, tortilla chips, Mexican crema/sour cream, crushed chips, etc.

SOPA DE FIDEO

Steps:

• Preheat your oven to 450°F, and line a baking sheet with aluminum foil. Spread the tomatoes out evenly on the foil and roast for 15-20 minutes, flipping halfway. If your tomatoes are large, you can cut them in half lengthwise to reduce the time.
• Add the roasted tomatoes, chopped onions, and garlic cloves to a blender and mix on high until smooth. Prepare 6 cups of vegetable broth (we use bouillon cubes, but pre-mixed stock also works). Set both of those aside.
• Heat 1 ½ tbsp oil over medium in a large stockpot. Add the dry noodles in and cook them while stirring constantly for 3-4 minutes, or until golden brown and fragrant.
• Pour the tomato mixture through a strainer into the pot and cook for another 1-2 minutes. Add the vegetable broth and bring the soup to a boil. Cover and reduce the heat to simmer for 10 minutes, or until the noodles are al dente.
• Season with salt and pepper to taste, then serve this soup immediately with garnishes of your choice (we enjoy queso fresco, cubed avocado, herbs, or lime). Enjoy!

FIDEO

Steps:

• Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated.
• Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.

SOPA DE FIDEO RECIPE

Steps:

• Roast the tomatoes, onion, garlic, and jalapeno in a frying pan until browned.
• Saute the fideo pasta with 1 1/2 tablespoons of oil until lightly browned (5-7 minutes), moving constantly
• Add the roasted tomato, onion, garlic and jalapenos from above to a blender along with the peppercorn, salt, oregano and cumin and blend until smooth. Strain the resulting liquid and add to the pan with the fideo pasta and stir constantly for about 3 minutes.
• Add the potatoes and add 4 cups of chicken broth. Bring to a boil and cook for about 10 minutes.
• Add the shredded chicken and the parsley. Let boil for another 10 minutes.
• Serve hot and garnish with fresh lime juice, and additional jalapeno slices.

SOPA DE FIDEO (MEXICAN NOODLE SOUP)

Steps:

• In a medium pot get your vegetable stock boiling hot and set aside.
• Set a large pot to medium heat and add oil. Once the oil is hot add broken up noodles and toss to coat in oil. Continue to cook until noodles are golden brown, about 3 minutes.
• While the noodles are browning, place the tomatoes, onion, garlic, and 2 cups of the vegetable stock in the blender and process until smooth.
• Strain this mixture directly into the golden noodles still in the hot pot. Stir to prevent the noodles from sticking.
• Let mixture simmer for 1 minute. Add the rest of your stock and set heat to high. Add zucchini and cook noodles at a low boil until noodles are al dente and zucchini is tender. Stir often. Season.
• Serve with a wedge of lime so everyone can add as much lime juice as they like.

TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE

Steps:

• Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
• Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
• Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
• Add the chicken broth and stir.
• Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
• Check the salt and adjust to taste before serving.
• Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.

SOPA DE FIDEO

Steps:

• Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
• Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
• Reduce the heat to low, then add the blended tomato mixture.
• Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
• Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
• Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

SOPA DE FIDEOS

Steps:

• Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
• Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
• Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.

FIDEO SOUP

Steps:

• In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.

CHICKEN FIDEO SOUP

Steps:

• Heat 2 tablespoons of olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.
• Add chicken, salt, pepper and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
• While soup is simmering, cook Fideo according to package directions in remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
• Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
• Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.
• To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.
• Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!