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–+ servings
Chicken Fideo Recipe.

Chicken Fideo

author Maricruz Avalos Flores
6 servings
Chicken fideo is a comforting Mexican soup made with tender chicken, fideo noodles, vegetables, and a flavorful tomato broth. This easy one-pot meal is perfect for a cozy family dinner.
prep 5 minutes
cook 40 minutes
total 45 minutes
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Ingredients 
Cups (US) - Metric

  • 1 ½ pound chicken pieces (or 2 cups of cooked, shredded chicken)
  • 11 oz Mexican fideo pasta
  • 1 cup fresh diced vegetables (carrots, potatoes, peas)
  • 6 cups chicken broth (from cooking chicken)
  • 3 cilantro sprigs (optional)
  • 4 Tablespoons vegetable oil
  • salt (to taste)

For recaudo

  • 2 small tomatoes (cut into quarters)
  • ½ small onion
  • 1 clove garlic
  • 1 chipotle pepper in adobo sauce (optional)

Instructions
 

  • In a large stockpot, place the chicken and cover with water (see Note 1).
  • Add the garlic, onion, oregano, bay leaves, and salt. Bring to a boil, then reduce the heat to medium and cook until the chicken is tender, about 30 minutes.
  • Remove the chicken from the pot. Strain the broth and set both aside.
  • Place the tomatoes, onion, garlic, and chipotle pepper (if using) in a blender. Add 1 cup of the chicken broth and blend until smooth.
  • Heat the oil in a large stockpot over medium heat. Add the fideo and cook, stirring constantly, until lightly golden (see Note 2).
  • Pour in the tomato sauce and cook for about 30 seconds, stirring constantly.
  • Add about 5 cups of the chicken broth, the cilantro, and the vegetables.
  • Return the chicken to the pot and bring the soup to a gentle boil.
  • Cook for about 10 minutes, or until the fideo and vegetables are tender.
  • Taste and adjust the salt if needed. Serve hot.

Notes

  1. You'll need about 6 cups of chicken broth for this recipe, so start by cooking the chicken in at least 7 cups of water.
  2. Toasting the fideo is one of the most important steps. Stir constantly so the noodles brown evenly without burning.
  3. You can use any cut of chicken you like. Bone-in pieces add more flavor to the broth, while shredded cooked or rotisserie chicken is a great shortcut.
  4. Use your favorite vegetables or whatever you have on hand. Carrots, potatoes, peas, celery, zucchini, cabbage, and green beans all work well.
  5. Refrigerate leftovers in an airtight container for up to 4 days.
  6. Warm gently on the stovetop or in the microwave, adding a splash of chicken broth if the noodles have absorbed too much liquid.
Nutrition Information
Serving: 1 serving | Calories: 479kcal | Carbohydrates: 46g | Protein: 24g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 933mg | Potassium: 596mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1906IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 2mg