Sopa de Fideo (Mexican Noodle Soup)

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Sopa de Fideo (Mexican Noodle Soup)

 Sopa de Fideo (Mexican Noodle Soup)

Yields: 6 Servings

Ingredients:

  • 1/4 cup canola oil
  • 4 cloves garlic, finely chopped
  • 3 ribs celery, finely chopped
  • 3 medium carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 (28-oz.) can diced tomatoes in juice
  • 4 ounces fideos or vermicelli noodles, broken into 2″ pieces
  • 8 ounces queso fresco, grated
  • 1/4 cup cilantro leaves, chopped

 

Preparation:

Heat oil in a Dutch oven over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes.

Sopa de Fideo (Mexican Noodle Soup)   Sopa de Fideo (Mexican Noodle Soup)

Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour.

Sopa de Fideo (Mexican Noodle Soup)   Sopa de Fideo (Mexican Noodle Soup)

Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.

Sopa de Fideo (Mexican Noodle Soup)   Sopa de Fideo (Mexican Noodle Soup)

Add noodles to soup and cook, stirring, until al dente, about 6 minutes.

Sopa de Fideo (Mexican Noodle Soup)

To serve, divide cheese among serving bowls, and ladle soup over top; garnish with cilantro.

Sopa de Fideo (Mexican Noodle Soup)   Sopa de Fideo (Mexican Noodle Soup)

 

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Sopa de Fideo (Mexican Noodle Soup)

Sopa de Fideo (Mexican Noodle Soup)
  • Author: Foodiemadesimple
  • Yield: 6 Servings

Ingredients

  • 1/4 cup canola oil
  • 4 cloves garlic, finely chopped
  • 3 ribs celery, finely chopped
  • 3 medium carrots, finely chopped
  • 1 medium white onion, finely chopped
  • 6 cups chicken stock
  • 1 (28-oz.) can diced tomatoes in juice
  • 4 ounces fideos or vermicelli noodles, broken into 2″ pieces
  • 8 ounces queso fresco, grated
  • 1/4 cup cilantro leaves, chopped

Instructions

Heat oil in a Dutch oven over medium heat. Add garlic, celery, carrots, and onion, and cook, stirring, until soft, about 10 minutes.

Add stock and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until tomatoes break down and are smooth, about 1 hour.

Pour through a fine strainer into a bowl, and then pour soup back into pot; return pot to heat.

Add noodles to soup and cook, stirring, until al dente, about 6 minutes. To serve, divide cheese among serving bowls, and ladle soup over top; garnish with cilantro.

Nutrition

  • Serving Size: 6
  • Calories: 330
  • Sugar: 7.4g
  • Sodium: 969mg
  • Fat: 12.9g
  • Saturated Fat: 2.7g
  • Trans Fat: 0g
  • Carbohydrates: 43.5g
  • Fiber: 3.9g
  • Protein: 9.5g
  • Cholesterol: 13mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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