Classic sopa de fideo only takes about 20 minutes to come together on the stovetop using simple ingredients. Nothing quite compares to comforting Mexican noodle soup!
Why this recipe works
Since you’re here, you probably already know what sopa de fideo is. But for those that don’t, it’s a brothy, extra comforting soup made up of toasted noodles simmered in a tomato-garlic broth. The best part about this recipe is the easy ingredients and quick cook time, which means lunch can be on the table without much effort. That’s a huge bonus in my book.
You didn’t have to grow up on Mexican noodle soup in order to love it, but nostalgia can definitely make it hit different! I used to make a pot of sopa de fideo whenever my kids got sick. A hefty bowl of hot noodle soup always seemed to do the trick, so much so that my daughter preferred it over chicken noodle soup when the winter colds crept through our household.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – Fideo is the Spanish word for noodle, and sopa translates to soup. You can find small packages of fideo (vermicelli) in the ethnic aisle of your local grocery store. You can also use thin spaghetti noodles or angel hair pasta. Simply break them into small pieces about an inch or two long first.
TOMATOES – Many traditional fideo soup recipes use fresh tomatoes, but in my version, I prefer to use fire-roasted diced tomatoes. You can certainly substitute with fresh tomatoes, or use your favorite brand of canned.
BROTH – This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I’ve seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own homemade chicken stock, use 6 cups for this recipe.
CILANTRO – The flavor of the cilantro really makes this soup, and it wouldn’t be the same without it. Grab a fresh bunch of cilantro at your local grocer and use any leftovers to make fresh salsa. You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
How to Make Sopa de Fideo
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Combine canned tomatoes, onion, and garlic in a blender. Blend until smooth.
- Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat.
- Combine tomato mixture, chicken broth, and the noodles in a medium saucepan. Season with pepper and salt to taste.
- Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
- Add chopped cilantro and cook 2 more minutes or until noodles are done.
Frequently Asked Questions & Expert Tips
Absolutely! Feel free to toss in some shredded cooked chicken breasts or rotisserie chicken towards the end of the cook time.
While it isn’t an absolute must, I would highly, highly recommend it. Toasting the noodles in olive oil gives the fideo soup a lovely nutty-toasted flavor that can’t be beat. It also helps firm up the noodles so they don’t end up mushy.
Fideo soaks up a lot of the broth the longer it sits. Simply add more broth to loosen. It’s always best to serve right away, but when reheating any leftovers, I would always recommend adding some more broth. You may want to add a little bit of salt as well when adding extra liquid. Taste and adjust to preference.
Yes, you can definitely make sopa de fideos ahead of time, but do keep in mind that the noodles will soak up a lot of the liquid as it sits. As mentioned above, you can simply add more broth when reheating. Allow the soup to fully cool before transferring to an air tight container. Keep in the refrigerator. Reheat on the stovetop over medium-low heat, adding extra broth if needed.
Freezing sopa de fideo is possible, but it’s truly best when fresh. The noodles act like a sponge, soaking up the liquids. Therefore, the noodles get quite mushy. While the texture isn’t nearly as good as it would be fresh, you can allow the soup to fully cool before transferring it to an airtight container or portioning it into souper cubes to freeze for up to 2 months. You can also freeze just the broth, that way, you can prepare the noodles fresh!
Serving Suggestions
Sopa de fideo is often served as a starter, but it makes an excellent lunch or a soothing soup when you’re feeling under the weather.
Pair it with tacos, enchiladas, Mexican short ribs, or tostadas, to name a few. Optionally garnish with freshly chopped cilantro, a squeeze of lime, sliced avocado, or a bit of Mexican crema. Enjoy!
More Soup Recipes
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Sopa de Fideo
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 14 ounce can diced tomatoes undrained. I use fire-roasted
- 1 cup onion chopped
- 1 clove garlic coarsely chopped
- 2 Tablespoons olive oil
- 7 ounces Fideo or angel hair pasta broken into small pieces
- 42 ounces chicken broth three 14-ounce cans
- 1 Tablespoon fresh chopped cilantro
- freshly ground black pepper
- course salt
Things You’ll Need
Before You Begin
- You can find small packages of fideo in the ethnic aisle of your local grocery store. You can also use thin spaghetti or angel hair noodles. Simply break them into small pieces about an inch or two long first.
- You can use your favorite brand of diced canned tomatoes, I actually prefer to use a fire-roasted flavor for this recipe.
- This recipe calls for canned or boxed chicken broth, but many families like to use water and bouillon. The brand I’ve seen used most often for this soup is Knorr, but your favorite brand will also work great. If you make your own chicken stock, use 6 cups for this recipe.
- Don’t skip the fresh cilantro in this recipe. The flavor of the cilantro really makes this soup and it wouldn’t be the same without it. You can get a fresh bunch of cilantro at your local grocer for around a dollar, and you can make fresh salsa using what you have left over! You can also chop your remaining cilantro and freeze it in ice cube trays by filling each compartment with fresh cilantro and some water.
Instructions
- Combine canned tomatoes, onion and garlic in a blender. Blend until smooth.14 ounce can diced tomatoes, 1 cup onion, 1 clove garlic
- Warm olive oil in a medium skillet and add fideo noodles. Cook over medium low heat, stirring regularly, until all pasta noodles are golden brown. Remove from heat.2 Tablespoons olive oil, 7 ounces Fideo
- Combine tomato mixture, chicken broth, and the noodles in a medium saucepan. Season with pepper and salt to taste.42 ounces chicken broth
- Bring to a boil then reduce to medium (gentle boil) until noodles are almost tender, about 7-8 minutes.
- Add chopped cilantro and cook 2 more minutes or until noodles are done.1 Tablespoon fresh chopped cilantro
Expert Tips & FAQs
- Fideo soaks up a lot of the broth the longer it sits. Simply add more broth to loosen. It’s always best to serve right away, but when reheating any leftovers, I would always recommend adding some more broth. You may want to add a little bit of salt as well when adding extra liquid. Taste and adjust to preference.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on Feb 9, 2009 and has since been updated with new photos and expert tips.
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Bridgett says
This was so good, perfect, thank you. I added green onion with the cilantro because I just love that taste
Amanda Formaro says
So glad you loved it, thank you!
Jessica says
I have a few bags of fideo in my pantry, and with this crazy winter blast that just hit Houston Tx, i am thinking a nice warm bowl of fideo will hit the spot! Thanks for the simple recipe!
Amanda Formaro says
We love this soup here, how you enjoy it!
Barbara says
I love it this way. I do add black olives sliced while cooking. Then avocado after to serve. Delicious!