Have you ever tried San Marino Chicken Fideo Soup? This is a light and flavorful soup that is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.
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Before we jump into how tasty this soup recipe is, I want to explain exactly what Fideo noodles are. Essentially, they are short-cut spaghetti noodles. If you can’t find “Fideo”-specific noodles, you can break vermicelli into 1″ pieces and this will still be a delicious recipe!
To ensure that you don’t create a starch-laden soup, cook the noodles separately. This will also prevent your noodles from becoming too mushy. This means that the soup will be good when reheating as leftovers or even for freezing purposes. No one likes overly soft, mushy noodles!
One of my favorite ways to add extra flavor into a noodle soup is by cooking the noodles in stock/broth — especially when I use my homemade chicken stock! You can also trade out the boneless, skinless breasts for cheaper cuts of meat such as legs of thighs. I like to cook extra one night during the week, then save the extras to add into this soup. YUM!
Ingredients to Make San Marino Chicken Fideo Soup:
- Extra virgin olive oil
- Sweet onion
- Carrots
- Celery stalks
- Fresh thyme
- Boneless skinless chicken breasts
- Salt and black pepper
- Chicken stock
- Fideo noodles
- Fresh lemon zest
- Fresh lemon juice
- Ground or freshly grated nutmeg
- Freshly grated Parmesan cheese
How to Make San Marino Chicken Fideo Soup:
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!
More Chicken Soups to Try:
- Comforting Homemade Chicken Noodle Soup
- Chicken Florentine Soup
- Instant Pot Low Carb Chicken Enchilada Soup
- Tex-Mex Chicken and Black Bean Soup
- Chicken & Vegetable Stew
San Marino Chicken Fideo Soup
Have you ever tried San Marino Chicken Fideo Soup? This is a light and flavorful soup that is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 1 medium sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (leaves reserved)
- 1 Tablespoon fresh thyme, crushed
- 1 lb. boneless skinless chicken breasts cut into 1” cubes
- Salt and black pepper, to taste
- 8 cups low-sodium chicken stock, divided
- 1 cup Fideo noodles, cooked and drained
- 1 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon ground or freshly grated nutmeg
- Freshly grated Parmesan cheese, to taste
Optional Garnish:
- Fresh parsley
- Fresh thyme
Instructions
Heat 2 tablespoons 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!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 409Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 97mgSodium: 1398mgCarbohydrates: 22gFiber: 3gSugar: 7gProtein: 45g
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