Sopa de fideo is one of my favorite soups ever. It is a Mexican noodle soup. It’s amazingly easy and my kids love it! They are obsessed with noodles. Very rarely I would give them ramen noodles but I would always feel so guilty because I know they’re not very healthy. However now I don’t feel that guilt when I make them this sopa de fido.
For this recipe I used a carton of chicken broth but if you wanted to you could easily use your own homemade broth. With homemade broth it also easier to control the sodium content. But you could also just buy some low sodium chicken broth. Whatever works for you. This soup is very simple and easily adaptable.
I admit that everything does tastes better when you use homemade broth. I used the store bought one because it’s easy and I didn’t have any homemade broth in the fridge. It is still super yummy though.
If you like chicken noodle soup and love Mexican food then I urge you to try sopa de fideo. It doesn’t have any chicken in it but you could add some if you wanted. I personally don’t think it needs it. It’s cheaper not to add it unless you have some leftover chicken in the fridge that you want to use up. Plus I just prefer to keep this soup light but I love piling on the garnishes.
Whenever I’m eating a caldo or a Mexican soup I always have to eat it with toasted corn tortillas. And don’t forget the lime! No Mexican caldo is complete without lime.
I was talking to a friend of mine today on our way back from church and she told me she likes to put all kinds of veggies in hers. I think I will have to try that next time.
However you make it Sopa de fideo is a must try. It is something the whole family will love. What I love about it is that it’s cheap! I’m always looking for tasty affordable meals I can feed my family. I hope you enjoy it as well!
Thank you so much for visiting and I hope to see you back soon!
Sopa de Fideo (Mexican Noodle Soup)
- 5 roma tomatoes
- 1 garlic clove
- A thin slice of white onion
- 1 32 oz. carton of chicken broth
- 1 7.05 oz bag of fideo
- 1 tbs olive oil
preheat oven to 500.
Place tomatoes and garlic on a baking sheet. Roast in the oven for 10 min.
Remove baking sheet and remove garlic.
Return baking sheet to oven and continue to roast for 10 more minutes.
Transfer tomatoes, peeled garlic clove, and onion slice to blender and blend until smooth. You can add a little bit of water to blender if needed.
In a pot over medium heat add the olive oil.
When hot add the fideo and toast until it has a golden color.
Reduce heat to low and add the tomato mixture. Stir well.
Add the chicken broth to the pot and stir.
Bring to a boil. Then reduce heat to medium low and simmer until noodles are tender about 7-8 minutes.
Serve and garnish with cilantro and avocadoe.