Delicious Fideo (Mexican Noodle Soup) Recipe – Comfort In A Bowl!”

I’m sharing my Easy Fideo Soup, a traditional Mexican noodle soup full of rich, layered flavors and a surprising technique that deepens the broth.

I still get a little thrill when I toss a handful of fideo noodles into a pan and watch them go golden before they meet the chicken broth that will carry all the flavor. I love how this Fideo Recipe walks the line between humble and unexpectedly complex, like it knows a secret your spoon will find.

It’s one of those Mexican Soup bowls that makes you pause, taste, and ask where that depth came from. I promise it wont be fussy, yet you might catch yourself making it on strange weeknights more than once, guilty and happy about it.

Ingredients

• Fideo noodles: quick cooking carbs that soak up tomatoey broth, so comforting.
• Tomatoes: add natural sweetness and acidity, they give vitamin C and some fiber.
• Onion: savory depth, small amounts of fiber and immune boosting compounds, its good.
• Garlic: punchy flavor, tiny protein, may help heart health, but dont overcook it.
• Chicken broth: savory liquid base, protein and sodium so pick low salt options sometimes.
• Cilantro: fresh herbal brightness, adds vitamin K and a clean finish, some people hate it.
• Lime: brightens flavors with citrus acidity, adds vitamin C and gives lively tang.
• Avocado: creamy optional topper, adds healthy fats and makes soup silkier, yum.

Ingredient Quantities

• 7 oz (200 g) fideo noodles or broken thin vermicelli
• 2 tbsp vegetable oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 garlic cloves, minced
• 2 medium roma tomatoes, chopped or 1 (14 oz / 400 g) can crushed tomatoes
• 1 tbsp tomato paste (optional)
• 4 cups (960 ml) chicken broth, preferably low sodium
• 1 cup (240 ml) water optional
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf optional
• 1 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste
• 2 tbsp chopped fresh cilantro for garnish
• 1 lime, cut into wedges for serving
• Optional toppings: sliced avocado, thin radish slices, warm tortillas or tortilla chips

How to Make this

1. Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add the 7 oz fideo noodles and toast, stirring constantly, until golden brown and nutty smelling, about 3 to 5 minutes. Watch them closely, they go from golden to burned fast. Remove noodles to a bowl and set aside.

2. In the same pot add the finely chopped small yellow onion and cook over medium heat until soft and translucent, about 4 to 5 minutes, scraping up any browned bits from the bottom.

3. Add the 2 minced garlic cloves and cook just until fragrant, about 30 seconds, dont let it burn.

4. Stir in the 2 chopped roma tomatoes (or the 14 oz can crushed tomatoes) and 1 tbsp tomato paste if using. Cook until the tomatoes break down and reduce a bit, about 5 to 7 minutes. If you want a smoother broth you can briefly blitz the tomatoes in a blender before adding.

5. Pour in 4 cups chicken broth and the optional 1 cup water, then add 1 tsp ground cumin, 1/2 tsp dried oregano, the optional bay leaf, 1 tsp kosher salt (start here and adjust later) and 1/2 tsp freshly ground black pepper. Turn heat up to bring to a gentle boil.

6. Return the toasted fideo to the pot, reduce heat to a simmer and cook uncovered until the noodles are tender, about 6 to 10 minutes. Stir occasionally so the noodles dont stick and add a splash more water or broth if it thickens too much.

7. Taste and adjust seasoning, add more salt or pepper if needed. Remove and discard the bay leaf if you used it. If you like a little more brightness, squeeze a bit of lime in now.

8. Turn off the heat and let the soup rest 1 to 2 minutes to meld flavors. This helps the noodles finish cooking evenly and the soup thicken just a touch.

9. Ladle into bowls and garnish with 2 tbsp chopped fresh cilantro and lime wedges. Top with sliced avocado, thin radish slices, warm tortillas or tortilla chips if using.

10. Tips: use low sodium broth so you can control salt, toast the fideo for the best flavor, and dont overcook the noodles or theyll get mushy. If using fresh tomatoes you may need a little longer to reduce them.

Equipment Needed

1. Medium pot (3 to 4 qt), you’ll toast the fideo and simmer the soup in this
2. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
3. Chef’s knife, to chop onion, garlic and tomatoes
4. Cutting board, keep it steady and wipe crumbs off between uses
5. Measuring cups and spoons, for broth, oil and spices
6. Small bowl, to hold the toasted noodles while you cook the base
7. Can opener, if you choose canned tomatoes
8. Blender or immersion blender, optional if you want a smoother broth
9. Ladle plus bowls and lime reamer, for serving and finishing touches

FAQ

Delicious Fideo (Mexican Noodle Soup) Recipe – Comfort In A Bowl!” Substitutions and Variations

• Fideo noodles: broken thin vermicelli, angel hair (capellini) snapped into 1 inch pieces, or thin spaghetti broken up. Toast them in the oil first for a nuttier taste, it really helps.
• Chicken broth: swap with vegetable broth for a meatless bowl, beef or bone broth for a richer soup, or water plus 1-2 tsp bouillon or a spoon of miso for extra umami.
• Roma or crushed tomatoes: use a 14 oz can diced tomatoes, 1 cup tomato sauce or passata, or about 1.5 cups chopped cherry tomatoes blended briefly — if using sauce reduce added tomato paste.
• Small yellow onion: use one shallot finely chopped, 3-4 sliced green onions (scallions) for a milder bite, or 1 tbsp onion powder if you’re in a hurry.

Pro Tips

– Toast the fideo until it’s a deep golden, nutty color and take it off the heat the second you smell it, they go from perfect to burned in a heartbeat. Toast a little extra and sprinkle some on top at serving time for crunch.

– Use low sodium broth and season slowly, taste near the end. The noodles soak up salt as they sit, so start light, then finish with a squeeze of lime to brighten everything up.

– If you want a silky, uniform broth, blitz the tomatoes briefly before adding them, but if you like texture leave them chunky. Also stop cooking the soup when the noodles are just tender, they keep softening off the heat so don’t overcook.

– For extra depth stir in a small knob of butter or a splash of olive oil at the end and add cilantro stems while it simmers for hidden flavor, keep the leaves for garnish.