Mexican Vermicelli Soup with Chicken and Vegetables/Sopa de Fideos con Pollo y Verduras

Who doesn’t have a favorite soup? A soup that takes you back to a special place or time. A soup that makes you think about that particular person that prepares it specially for you. Or a soup that makes you feel well and even happy!
This soup takes me back to my childhood when coming back from school my mom was waiting for us with a” Sopa de Fideo”. I know, it is some of the most humble dishes of our everyday Mexican cuisine but it is one that will show up in so many homes across the country. Like the “Chicken Noodle Soup” in America.


I haven’t cooked this soup in a long time until I saw my friend Nora posting it on her blog. I even made it twice in a week! Just using the veggies I had on hand like carrots, zucchini, chayote, spinach, or whatever is deep down in your refrigerator’s vegetables drawer.


Here are the ingredients:
8 Servings
3 Cups of cooked shredded chicken or cut in cubes
8 cups of chicken stock
8 ounces of Vermicelli
2 small diced carrots (About 1 1/4 cup)
1 diced zucchini (About 1 cup)
1 diced Chayote (about 1 1/2 cup)
1 Small diced potato ( 6 1/2 ounces)
2 Tomatoes, chopped /10 ounces/3cups
2 Garlic cloves
1/4 of an Onion finely diced/2 ounces/About 1/2 cup
2 Tablespoon of olive oil or vegetable oil
1 cup of water
Salt to taste and freshly ground black pepper
Some finely Chopped Cilantro to garnish or just the springs
Lemon Wedges, for serving

1. Prepare all your ingredients dicing the vegetables.
2. Add 1 tablespoon of the oil in your soup pot at medium heat.

3. Add the Vermicelli and lightly stir fry it. This will take a couple of minutes. Remove and place in a separate plate.

4. Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2-3 minutes. Add potatoes, onion, chayote and zucchini. Cook and stir for about 5 minutes. While the vegetables are cooking place the tomato and the garlic cloves in the blender with the cup of water and blend until smooth.

5. Add the tomato-garlic mixture to the pot and stir. Lower heat and simmer for 5 minutes.

6. Add the Vermicelli and simmer for 3 more minutes. Vermicelli cooks very fast.


7. Stir in the chicken and simmer until the Vermicelli is tender. Season with salt and pepper.

8. Serve in bowls and garnish with chopped cilantro an a squeeze of lemon juice if desire.
Buen Provecho!
And now, tell me: What is your favorite soup?
This post is part of the "Sunday Night Soup"

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