MEXICAN NOODLE SOUP (SOPA DE FIDEO)
Mexican short noodles (fideos) in a chicken broth flavored with tomato, onion, and serrano pepper for a little kick.
Provided by Ainé
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
Nutrition Facts : Calories 248 calories, Carbohydrate 29 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 3.6 g, Sodium 1069.6 mg, Sugar 3 g
TRADITIONAL MEXICAN SOPA DE FIDEO RECIPE
Homemade Sopa de Fideo (Mexican noodle soup) - Thin noodles in a tomato chicken broth served with a squirt of lime. Mexican lunchtime comfort food in the way that grilled cheese and tomato soup is, warm fuzzies in a bowl. It's an easy and quick Mexican soup that you will make again and again. Also called, Sopita de Fideo
Provided by Andrés Carnalla
Categories Lunch
Time 35m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 cups, Calories 469 kcal, Carbohydrate 43 g, Protein 20 g, Fat 17 g, Sodium 168 mg, Sugar 2 g
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.
Nutrition Facts : ServingSize 6 g, Calories 228 kcal, Carbohydrate 33 g, Protein 2 g, Fat 9 g, SaturatedFat 7 g, Sodium 637 mg, Fiber 1 g, Sugar 2 g
VERMICELLI SOUP (SOPA DE FIDEOS)
Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.
Provided by kolibri
Categories Clear Soup
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
- Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
- Add chicken, cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1
SOPA DE FIDEO CON POLLO ( MEXICAN CHICKEN NOODLE SOUP)
This Fideo Soup With Chicken, made with a recipe from America's Restaurant in Harlingen, can be served as a soup or stew depending on the amount of broth used. America Rangel uses one or two chicken pieces per serving, and serves this with warm corn tortillas and refried beans. Courtesy of Eagle News Services via our local newspaper.
Provided by Molly53
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 590.9, Fat 20.3, SaturatedFat 5, Cholesterol 136.5, Sodium 274.5, Carbohydrate 73, Fiber 4.5, Sugar 4.8, Protein 28.5
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