This fideo or Mexican chicken noodle soup, it’s one of my kids’ favorite fideos recipes, it’s very easy to do, enjoy it!
My daughter has been loved soups since she was a little girl, so I try to make her soup or broth and take the opportunity to add vegetables, meat, or chicken. Here you can see my recipe for fideo with ground beef.
In my house soups were always ready, maybe because we were five at the same time; two of my brothers, my two cousins, and me; I think the sopas agüadas (as we call watery soups) got my granny out of trouble.
It’s the good thing about soups, you can add almost everything you like about vegetables and meats. For this Mexican chicken noodle soup, I used zucchini and baby carrots already washed and ready to eat, so making the soup was faster.
For the chicken: If you already have cooked chicken, you can use it; If not, cook the chicken first with water, salt, and garlic. When the chicken is cooked, separate the chicken broth to make this soup more nutritious and delicious.
If you don’t have noodles, you can use any other pasta soup you have, whether it’s stars, wagons, ammunition, letters, etc.
I hope you my Mexican chicken noodle soup.
MEXICAN CHICKEN NOODLE SOUP
Ingredients
Noodle Fideo soup paste
2 medium chopped tomatoes
2 zucchinis
15 baby carrot
1 garlic clove
1/2 sliced onion
3 cilantro branches
4 cups of chicken broth or water
1 Cooked chicken breast cut into cubes
Salt to taste
Heat the oil in a deep frying pan, add onion and garlic; fry them until the onion is clear. (There are people who skip this step and cook the noodles in boiled water, like spaghetti, but I prefer to fry the pasta before).
Add the fideo noodles and move constantly until golden.
Incorporate the water or chicken broth, zucchini, baby carrots, and cooked chicken breast.
Season with salt and cumin to taste.
A few minutes later, add the cilantro branches and chopped tomatoes.
Lower the stove heat to medium and let the soup cook only until the noodles and vegetables are soft.
Serve warm, carefully.
You can enjoy this Mexican chicken noodle soup with tortillas, lemon, sauce, or whatever you prefer!
It can also be served as a starter, before the main course.
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Mexican Chicken Noodle Soup
Ingredients
- Noodle Fideo soup paste
- 2 medium Chopped tomatoes
- 2 Zucchinis
- 15 Baby carrot
- 1 Garlic clove
- ½ Sliced onion
- 3 Cilantro branches
- 4 cups of chicken broth or water
- 1 Cooked chicken breast cut into cubes
- Salt to taste
Instructions
- Heat the oil in a deep frying pan, add onion and garlic; fry them until the onion is clear. (There are people who skip this step and cook the noodles in boiled water, like spaghetti, but I prefer to fry the pasta before).
- Add the fideo noodles and move constantly until golden.
- Incorporate the water or chicken broth, zucchini, baby carrots, and cooked chicken breast.
- Season with salt and cumin to taste.
- A few minutes later, add the cilantro branches and chopped tomatoes.
- Lower the stove heat to medium and let the soup cook only until the noodles and vegetables are soft.
- Serve warm, carefully.
Check out more recipes with chicken: