Sopa de Fideo or Mexican Noodle Soup is a delicious soup made with simple ingredients. With just a few ingredients you will have a hyper yummy soup in no time. Total comfort soup at it’s best!
Sopa de Fideo (Mexican Noodle Soup) is one of those soups that I refer to as “soups that comforts the soul.”
Not only is it total comfort food but just as important is the fact that it is hyper delicious and tasty. It is also a super easy soup to make.
This soup is perfect for the whole family, even your fussy eaters will love this soup. And want another bonus? Sopa de fideo is made in no time!
It is definitely one of those soups that makes you wonder, how could a soup that is this easy to make be this delicious?!
Aren’t “no fuss” delicious soups the best?!!! 🙂
So What Does “Sopa” and “Fideo” Mean?
Sopa is the Spanish word for soup and fideo is Spanish for noodle! So there you go, Noodle Soup!
Ingredients for Sopa de Fideo
This Mexican soup is just so simple to make. With just a few ingredients and spices you will be enjoying a heart warming soul soup.
- Fideo (is a small cut spaghetti, I use the Barilla brand, if you can’t find it, just take regular thin spaghetti or vermicelli and cut into small pieces)
- Serrano pepper (optional, do not be alarmed, it really is for flavor and does not make the soup spicy)
- Fresh garlic
- Red pepper
- Fresh cilantro
- Chicken broth
and a few tablespoons of olive oil or vegetable oil.
Spices and Toppings
- Knorr Caldo de Tomato with chicken flavor (found in the Latin section of most supermarkets or where you find chicken bouillon)
- Salt and pepper
- Avocado cubes or slices
- Tortilla strips
- Warm tortillas
- Queso fresco
- Hot sauce
- Mexican crema or sour cream
If you would like a little more sustenance in your soup, you can choose to add some cubed potatoes or have a sopa de fideo con pollo (chicken).
For Sopa de Fideo con Pollo
Simply cut up one or two chicken breasts into small one inch pieces and add to soup while it is cooking.
For a more authentic sopa de fideo con pollo, add whole chicken pieces of dark meat such as drumsticks, thighs and wings.
Using dark meat takes the sopa de pollo to a whole other level of yum and deliciousness!
And if you’re looking for a Vegan Sopa de Fideo, take a look at Dora’s recipe for a Vegan version.
How to Make Sopa de Fideo
Begin with fideo pasta (I use Barilla brand) 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 (whole pepper), 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. (I like to top mine with fresh cilantro, avocado and queso fresco).
Could also serve with warm tortillas.
For more delicious soups, you may want to check these out as well.
Sopa de Hongos-Mushroom Soup (with or without Shrimp)
Caldo Gallego (Galician Soup) AMAZINGLY DELICOUS!
Caldo de Pollo (Mexican Chicken Soup)
And for even more delicious soups, click here.
Sopa de Fideo (Mexican Noodle Soup)
- 7 ounces fideo I use Barilla Brand, could also break thin spaghetti into 1 1/2 inch pieces
- 5 roma tomatoes rinsed and quartered
- 1 cup onions chopped
- 1 small red pepper (optional) diced
- 1 serrano pepper (optional) whole
- 3 garlic cloves minced
- fresh cilantro
- 4 cups chicken broth
- 1/2 teaspoon oregano
- 3 teaspoons Knorr Caldo de Tomate (with chicken flavor) bouillon
- 4 tbsp olive oil or vegetable oil
- salt and pepper to taste
Topping Ideas (Optional)
- avocado cubes or slices
- queso fresco crumbled with fingers
- hot sauce
- more cilantro
- Mexican crema
- toasted tortilla strips or serve with warm tortillas
- 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.
We ate this a lot when we were in Mexico. I am going to have to try making it myself at home.
Wonderful! Let me know how much you enjoy it!
Veena Azmanov says
Have to try this amazing Noodle Soup. My family loves soup any time and this looks delicious. Everything in this soup is so perfect.
Thank you Veena!
Danielle Wolter says
i totally forgot about fideo!! i used to work at a mexican restaurant where i ate this all the time. brings back memories. this is def something i need to make at home!
Now you can make this at home Danielle! 🙂
Lisa Huff says
Talk about comfort food! So perfect for these cold winter days we’re having right now. I need to look for that pasta.I haven’t seen it!
Yes Lisa you have too! 🙂 Try in the International aisle in your supermarket especially the Latin section and at the worse simply take thin spaghetti and break it into small pieces and you too can be enjoying this yummy comforting soup!
Comfort food at its best! This definitely makes the perfect winter meal!
Thanks Kim! Yes it does!
I love any recipe with queso fresco! Yum. Can’t wait to try this soup!
The queso fresco is perfect! Let me know what you think!
Nicole C Tingwall says
We are huge fans of mexican food at our house, and this would be perfect on the rotation!
Yay! Hope you love it as much as we do!
A delicious twist on traditional chicken noodle soup!
Really delicious twist!
Laura | Wandercooks says
Oh yum how delicious! I can’t wait to experiment with all those toppings – starting with avocado, because I have never had avocado in soup before and it’s beyond time to try it! 😀
Thanks Laura! You will love the avocado!!
At what point do you add the chicken? And do you cook the chicken a little first? Thank you!
Hey Tanya! If you are using chicken pieces such as thighs, drumsticks and wings then add uncooked chicken right from almost the very beginning, right after removing toasted pasta from pot and proceed with the recipe instructions as normal until the last ten minutes when it’s time to add pasta back to pot, do not add pasta back just yet, instead cook soup (with chicken pieces) for an additional 20 minutes and then add toasted fideo pasta back to the pot and cook for another ten minutes.
If you’re using chicken breasts instead of chicken pieces (dark meat) then cut up chicken into either half inch or one inch cubes and add breast at the last 10-12 minutes of cooking soup. Chicken breasts cook faster than dark meat and will dry out if added at the very beginning.
Also if you like cilantro, don’t forget to top soup with chopped fresh cilantro!
Hope this helps, if you have any other questions, please let me know. Hope you love it! 😃