San Marino Chicken Fideo Soup Made Easy

This light and flavorful San Marino Chicken Fideo Soup is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.

Fideo is a Spanish word for noodles. In this dish, the noodles are made from broken spaghetti to give it a homemade touch. Chicken broth not only brings out the flavor of the soup, but also provides a comforting warmth to help chase away the winter chill. For the best flavor, try and use a homemade chicken broth recipe.

San Marino chicken fideo soup is a great dish for any occasion! It’s simple to make but has plenty of flavor that will have you coming back for seconds. It’s perfect for a quick weeknight meal or as an addition to your holiday spread. If you want to add some more vegetables to the soup, feel free to add your favorite!

Notes For Making Chicken Fideo Soup

For best results, cook the Fideo separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use. Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor.

For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

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Recipe Card

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Recipe by Don Carroll Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

611

kcal

Total time

55

minutes

This light and flavorful soup is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.

Ingredients

• 3 Tbsp Extra Virgin Olive Oil, divided

• 1 medium Sweet Onion, diced

• 2 medium Carrots, peeled and diced

• 2 Celery Stalks, diced (leaves reserved)

• 1 Tbsp Fresh Thyme, crushed

• 1 lb Boneless Skinless Chicken Breasts, cut into 1” cubes

• Salt and Black Pepper, to taste

• 8 c Low-Sodium Chicken Stock, divided

• 1 cup Fideo Noodles, cooked and drained

• 1 Tbsp Fresh Lemon Zest

• 1 Tbsp Fresh Lemon Juice

• 1/4 tsp Ground or Freshly Grated Nutmeg

• Freshly Grated Parmesan Cheese, to taste

• Optional Garnish**

• Fresh Parsley and Thyme

Directions

• Heat 2 Tbsp olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.
• Add chicken, salt, pepper and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
• While soup is simmering, cook Fideo according to package directions in the remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
• Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
• Add lemon zest, lemon juice, and nutmeg. If the soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.
• To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.
• Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!

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