Chicken Fideo Soup
This comforting chicken fideo soup features tender chicken, vegetables, delicate noodles, and a bright touch of lemon. It's a light yet satisfying meal that's perfect for lunch or a cozy dinner.
Equipment
- Large stockpot or Dutch oven
- Medium saucepan
- Colander
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Soup bowls
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 medium sweet onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks with leaves, chopped
- 1 tablespoon fresh thyme leaves, lightly crushed
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- Salt, to taste
- Black pepper, to taste
- 8 cups low-sodium chicken broth, divided
- 1 cup fideo noodles, cooked and drained
- 1 tablespoon fresh lemon zest
- 1 tablespoon freshly squeezed lemon juice
- ¼ teaspoon ground nutmeg
- Freshly grated Parmesan cheese, for serving
Optional Garnish
- Chopped fresh parsley
- Fresh thyme leaves
Instructions
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the onion and cook for about 2 minutes until it begins to soften.
- Stir in the carrots, celery, celery leaves, and thyme. Continue cooking for 4 minutes, stirring occasionally.
- Add the diced chicken and season with salt and black pepper. Pour in 4 cups of the chicken broth and bring the mixture to a gentle simmer.
- Partially cover the pot and cook for approximately 20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- While the soup cooks, prepare the fideo noodles in the remaining 4 cups of chicken broth according to package directions until al dente. Reserve about 2 cups of the cooking liquid before draining.
- Transfer the drained noodles to a bowl and toss with the remaining tablespoon of olive oil to prevent sticking. Cover and set aside.
- Add the cooked fideo noodles to the soup and stir gently to combine. Remove the pot from the heat.
- Mix in the lemon zest, lemon juice, and nutmeg. If the soup appears too thick, add some of the reserved noodle cooking broth until the desired consistency is reached.
- Ladle the soup into serving bowls and top with freshly grated Parmesan cheese.
- Garnish with parsley and additional thyme if desired, then serve warm.
Notes
- Cooking the fideo separately helps keep the broth clear and prevents the noodles from becoming overly soft.
- Vermicelli broken into short pieces can be substituted if fideo noodles are unavailable.
- Boneless skinless chicken thighs can be used in place of chicken breast for a richer flavor.
- The soup can be refrigerated for up to 3 days and reheats well.
- For freezing, store the noodles separately from the broth for the best texture.