I’m a big lover of Mexican gastronomy, and one of my all-time favorites is the comforting and flavorful Sopa de Fideo with Chicken. This traditional Mexican dish combines the richness of toasted vermicelli noodles with tender chicken, creating a hearty soup that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a soul-soothing meal, this recipe is a must-try!
Ingredients:
- 4 tablespoons cooking oil, divided
- 6 chicken drumsticks, thawed, skin on
- Salt to season chicken
- 1 7-ounce bag dry fideo noodles (vermicelli)
- 6 cups warm water
- 3 tablespoons tomato paste
- 2 teaspoons garlic salt
- 1 teaspoon chicken Knorr bouillon
Preparation:
In a 3-quart (10″) pan, heat 2 tablespoons of cooking oil over medium-low heat. Season the chicken drumsticks with salt and cook them on all sides until the skin starts to crisp, about 7-8 minutes. Remove the chicken and set it aside—it won’t be fully cooked yet.
In the same pan, add the remaining 2 tablespoons of cooking oil and toast the fideo noodles, stirring constantly to avoid burning, for 6-8 minutes until they turn a light golden brown.
Once the noodles are toasted, add 6 cups of warm water, 3 tablespoons of tomato paste, 2 teaspoons of garlic salt, and 1 teaspoon of chicken Knorr bouillon. Stir well to combine and bring the mixture to a low simmer, ensuring the tomato paste is fully dissolved.
Return the chicken drumsticks to the pan, nestling them into the soup. Bring the soup back to a low simmer, cover, and let it cook for 10 minutes. After 10 minutes, turn off the heat and let the soup rest for another 10-15 minutes before serving.
Serve this Authentic Sopa de Fideo with Chicken hot and enjoy the rich flavors of Mexico in every spoonful!
