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 especially for you. Or a soup that makes you feel well and even happy!
Mexican Vermicelli Soup with Chicken and Vegetables
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 for 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.
How to make Sopa de Fideos con Pollo
1. Prepare all your ingredients dicing the vegetables. (Please check the ingredients list below)
2. Add 1 tablespoon of the oil in your soup pot over 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, the chicken borth, 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 desired.
And now, tell me: What is your favorite soup?
Sopa Seca de Fideos, Mexican Noodles
Authentic Mexican Recipes and Dishes
Mexican Vermicelli Soup with Chicken and Vegetables
- 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 ¼ cup
- 1 diced zucchini About 1 cup
- 1 diced Chayote about 1 ½ cup
- 1 Small diced potato 6 ½ ounces
- 2 Tomatoes chopped /10 ounces/3cups
- 2 Garlic cloves
- ¼ of an Onion finely diced/2 ounces/About ½ 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
- Prepare all your ingredients dicing the vegetables.
- Add 1 tablespoon of the oil in your soup pot at medium heat.
- Add the Vermicelli and lightly stir fry it. This will take a couple of minutes. Remove and place in a separate plate.
- 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.
- Add the tomato-garlic mixture to the pot and stir. Lower heat and simmer for 5 minutes.
- Add the Vermicelli and simmer for 3 more minutes. Vermicelli cooks very fast.
- Stir in the chicken, the chicken broth, and simmer until the Vermicelli is tender. Season with salt and pepper.
- Serve in bowls and garnish with chopped cilantro an a squeeze of lemon juice if desire.
This is so good. It is my new favorite soup. I have made it twice so far and have shared it with friends and family. My husband calls it Mexican Pho. My 14 year old granddaughter, who lives in Acapulco, loves it too. Thank you so much for the recipe!
Hi Mely - can this be made with tomato sauce instead of fresh tomatoes?
If you do not have fresh tomatoes, that will be an alternative. I have never made it like that, so I'm not sure about the measurements.
Hi . I was wondering if i don't have chicken stock can i add water instead?
Yes, you can use water instead of the chicken stock.
Hi! You have chicken stock in the ingredients list, but it is not in the instructions. When/how do I add the chicken stock?
Hello Martina, add in step 7, with the chicken. Enjoy!
Love!! How would I incorporate this into a pot of boiling chicken legs? Would I fry the fideos before adding into the pot, and add the tomato sauce in the pot as well? How do you recommend I do this? Thank you in advance?
You can skip the frying part, but I highly recommend it since it also adds flavor and the fideos won't stick together this way. And yes, add the tomato sauce to the pot.
Gracias por la receta tratare de hacerla en cuanto pueda y mi sopa favorita es clam chowder.
Mely, you should post a Mexican alphabet soup (Sopa de letra). My husband wants me to make him some, but I usually use Mexicoinmykitchen to make all my Mexican dishes.. Besos Leslie Rodriguez
I will have to post that recipe pretty soon. Happy cooking!
Ran across your blog and I found it very impressive , especially this Sopa de fideos, I do a very close recipe, as a Illinois raised Mexican, we had this often I did a version and submitted it to a cookbook and got big favorable responses , my great aunt from Corpus Christy Texas was a big inspiration in my life. I am a chef been one for 42 years did my study in Long Beach California, you have a great list of recipes.
Chili Colorado is my favorite.
Thank you! Ernesto for taking the time to write about your cooking experience. I must have a great repertory of recipes yourself.
And thank you for your kind comments, it is good to know this recipe is working for the many readers that stop by this blog. Your comments also helps readers to decide on trying a recipe.
Please follow us in facebook where I post pictures of my cooking during the week.
PS. My mom is from Veracruz too.