How to make Sopa de Fideo (Mexican Noodle Soup)

When I was little, sopa de fideo was my favorite soup my mom would make for me. I loved the thin noodles in it and the broth was so good! Sometimes she would add veggies to it but I made this for my daughter and she loved it! 

It makes me so happy watching her slurp the noodles and excited to eat more. With her new toddler step stool she’s been helping me out in the kitchen and we got to make our favorite soup together, sopa de fideo!

What is Sopa de Fideo?

Sopa de fideo is a type of Mexican soup that uses chicken stock, thin noodles and tomatoes. There are many different ways to make it. I’ve made it with veggies and chicken and it turned out great but I do love it when it’s just the flavorful broth and noodles. Sometimes keeping it simple is best. 

How to make Sopa de Fideo (Mexican Noodle Soup)

Ingredients 

• 2 Roma tomatoes, roughly chopped 
• ¼ onion
• 1 garlic clove
• 1 package el mexicano vermicelli noodles 
• 4 cups of chicken broth (or water and add chicken bouillon)
• Salt or chicken bouillon to taste 
• 1 tbsp of oil (I used avocado oil)

Add the tomatoes, onion and garlic to a blender and blend until you have a smooth consistency. 

In a pot add the oil and turn on the heat to medium. Allow the oil to come up to temperature before adding the vermicelli noodles. 

Once the oil is hot add in the noodles and stir to coat each noodle with the oil. Cook for about 5 minutes or until the noodles start to get darker in color.

Add the blended tomato mixture to the pot with the noodles and give it a stir. Make sure to stir occasionally so nothing burns on the bottom. Cook for a few minutes or until the tomato mixture has reduced by half. 

Add in the chicken broth and stir. Taste for seasoning. Add salt or more chicken bouillon to your liking. Turn the heat down to low and cover with a lid. Let it cook for 7 minutes. When done, turn off the heat and it’s ready to serve. 

Tips  

When the tomato mixture is cooking with the noodles make sure to move it around so it doesn’t burn on the bottom. What you’re looking for is for the tomato mixture to look kind of dry then add in the chicken stock.

For the chicken broth you can use homemade, store bought or even water and chicken bouillon. I usually use water and chicken bouillon because I always have it on hand.

If you want to add veggies just dice them up and add them when you’re cooking the noodles with the oil. That way they cook and develop some color before adding the chicken stock. The veggies I’ve used before were onions, carrots, celery and squash but use whatever you like!

One last important tip, pay attention to the soup when it’s cooking for the last 7 minutes. You don’t want it to boil. You want it to slightly simmer. If you over cook the noodles it will soak up all the broth and you’re left with just noodles so be careful.

Sopa de Fideo

This sopa de fideo recipe is fast and easy to make. Using chicken stock, thin noodles, tomatoes and garlic it's simple but so good!

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Ingredients

  

• 2 Roma tomatoes roughly chopped
• ¼ onion
• 1 garlic clove
• 1 package el mexicano vermicelli noodles
• 4 cups of chicken broth or water and add chicken bouillon
• Salt or chicken bouillon to taste
• 1 tbsp of oil I used avocado oil

Instructions

 

• Add the tomatoes, onion and garlic to a blender and blend until you have a smooth consistency.
• In a pot add the oil and turn on the heat to medium. Allow the oil to come up to temperature before adding the vermicelli noodles.
• Once the oil is hot add in the noodles and stir to coat each noodle with the oil. Cook for about 5 minutes or until the noodles start to get darker in color.
• Add the blended tomato mixture to the pot with the noodles and give it a stir. Make sure to stir occasionally so nothing burns on the bottom. Cook for a few minutes or until the tomato mixture has reduced by half.
• Add in the chicken broth and stir. Taste for seasoning. Add salt or more chicken bouillon to your liking. Turn the heat down to low and cover with a lid. Let it cook for 7 minutes. When done, turn off the heat and it’s ready to serve.

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