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    Sopa de Fideos (Mexican Noodle Soup) with Chicken

    March 24, 2021

    I have had a few followers ask me why I claim to be vegetarian yet still cook with meat. I love Vegetarian cooking and for my husband and I, it is our cuisine of choice. However, I am personal chef to my mother in law, and as such I need to cook with meat, because that is her preference as she is not really a fan of  veggies. Also, when you are 92 years old you get to eat whatever you want!  So I try to explore different meat dishes for her that are healthier that most. I do use Beyond Beef for her often and she likes it very much. And I have also been successful at getting her to indulge in the occasional vegetarian dish!

    Now for our recipe!

     

    I first heard about Fideos from watching one of my favorite cooking shows one rainy Saturday.  I love anything pasta related so after a bit of research, I ordered them on Amazon and started researching  Fideos. Simply put, Fideos means “noodles” in Spanish. But the word actually refers to a particular kind of noodle—short and golden, with vermicelli-like thinness—as well as to specific dishes. In parts of Mexico and the U.S., Fideos are typically prepared in sopa de fideo, a brothy noodle soup. Fideos can also be used in other recipes and add a delightful crunch that regular pasta does not,  especially when they are browned first in the skillet.

    The first recipe I wanted to try with Fideos was Chicken Noodle Soup – and I have made this very easy to make by using a precooked rotisserie chicken. Most Sopa de Fideos are just noodles and broth, but this is MY version, so of course I added veggies.

    A vegetarian version of this is coming soon!

    Remember to click on the pink links for shopping info.

    Sopa de Fideos (Mexican Noodle Soup) with Chicken

    Ingredients:

    Pam Cooking Spray

    6-8 cups Chicken Broth

    One 7-ounce package of Fideos (click on the pink if you want to purchase from Amazon)

    1 onion, diced,

    1 zucchini, diced

    3 garlic cloves, diced

    4 ounces of tomato sauce (about a half  a can)

    1 whole red pepper, diced

    2 carrots, diced

    1 bay leaf

    1 can of diced tomatoes, with their juice. Can also used fire roasted diced tomatoes

    1 organic rotisserie chicken, picked and chicken pieces cut into cubes or shredded

    Salt and pepper to taste

    Instructions:

    In a large soup pot, generously coat the bottom with Pam cooking spray. Add in about 1/4 cup broth. Add the Fideos, and cook over medium heat, stirring to coat with the oil and broth. Keep cooking over medium heat, stirring frequently, until they start to become a bit golden brown in color. This will take some time (about 10-20 minutes) and you will need to keep spraying the pan and adding more broth so the Fideos do not stick to the pot. Once they start to turn brown, add in the onions, zucchini,  carrots,  garlic,  tomato sauce, red pepper and diced tomatoes. Continuing cooking, stirring often, for about 5 minutes.

    Add broth and bay leaf. Bring to a low boil, reduce heat, and simmer on low, cooking for about 20-30 minutes. The Fideos will absorb the broth and get soft. You might need to add more broth along the way.

    While the soup is simmering, shred your rotisserie chicken. Once the noodles have softened, add all of the chicken to the pot, adding more broth as necessary.

    Heat until ready to serve.

    This “soup” is more like a stew in that it does not have tons of broth. If you like more broth, please feel free to add more as you cook. I promise you will love it either way!

    Enjoy!

     

    Sopa de Fideos (Mexican Noodle Soup) with Chicken
    Author: Gay Van Beek for Canterbury Cottage Designs
    Ingredients
    Ingredients:
    • Pam Cooking Spray
    • 6-8 cups Chicken Broth
    • One 7-ounce package of Fideos click on the pink if you want to purchase from Amazon
    • 1 onion diced,
    • 1 zucchini diced
    • 3 garlic cloves diced
    • 4 ounces of tomato sauce about a half a can
    • 1 whole red pepper diced
    • 2 carrots diced
    • 1 bay leaf
    • 1 can of diced tomatoes with their juice. Can also used fire roasted diced tomatoes
    • 1 organic rotisserie chicken picked and chicken pieces cut into cubes or shredded
    • Salt and pepper to taste
    Instructions
    Instructions:
    1. In a large soup pot, generously coat the bottom with Pam cooking spray. Add in about 1/4 cup broth. Add the Fideos, and cook over medium heat, stirring to coat with the oil and broth. Keep cooking over medium heat, stirring frequently, until they start to become a bit golden brown in color. This will take some time (about 10-20 minutes) and you will need to keep spraying the pan and adding more broth so the Fideos do not stick to the pot. Once they start to turn brown, add in the onions, zucchini, carrots, garlic, tomato sauce, red pepper and diced tomatoes. Continuing cooking, stirring often, for about 5 minutes.
    2. Add broth and bay leaf. Bring to a low boil, reduce heat, and simmer on low, cooking for about 20-30 minutes. The Fideos will absorb the broth and get soft. You might need to add more broth along the way.
    3. While the soup is simmering, shred your rotisserie chicken. Once the noodles have softened, add all of the chicken to the pot, adding more broth as necessary.
    4. Heat until ready to serve. This "soup" is more like a stew in that it does not have tons of broth. If you like more broth, please feel free to add more as you cook. I promise you will love it either way!