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Sopa de Fideo con Pollo (My Get-Well Soup) 🌮
This one is not from Nonna’s kitchen, but it lives in the same place in my heart as her pastina. It is the bowl I make when Gabriella or Anthony is run down and needs a little taking care of. You toast the little fideo noodles in oil first until they smell nutty, do not skip that, it is the whole flavor, then let them simmer in a tomato-chicken broth with drumsticks until everything tastes like someone is looking after you. Pile on lime, avocado, whatever you love.
Servings: 6
Calories: 346kcal
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Equipment
Ingredients
For the chicken
- 6 chicken drumsticks skin and bone
- 9 cups water
- 1/2 white or yellow onion
- 3 garlic cloves
- 2 bay leaves
- 1 tsp salt
For the sauce
- 3 Roma tomatoes
- 1/4 white or yellow onion
- 3 garlic cloves
- 1.5 tbsp chicken bouillon
- 1.5 tbsp tomato bouillon
- 1/2 tbsp cumin
- 1 cup water
For the fideo
- 7 oz fideo pasta or spaghetti broken into small pieces
- 3 tbsp oil
For assembly
- 6 cups chicken broth reserved from cooking the chicken
- 4 tbsp cilantro chopped
- 1 tbsp chicken bouillon
- 1 jalapeno optional
- salt and pepper to taste
To serve (optional)
- tortillas or quesadillas
- sour cream
- avocado
- cheese
- lime
- cilantro
Instructions
- In a large Dutch oven or stock pot, add the chicken drumsticks and cover with water (about 9 cups). Add 1/2 onion, garlic cloves, bay leaves and 1 tsp salt. Cook 25 minutes on medium-high, removing any foam from the top.
- While the chicken cooks, make the sauce: in a blender add 3 Roma tomatoes, 1/4 onion, 3 garlic cloves, chicken bouillon, tomato bouillon, cumin and 1 cup water. Blend until smooth and set aside.
- After 25 minutes, remove the chicken and set aside. Save the water the chicken cooked in.
- In a large deep pan, heat 3 tbsp oil over medium. Once hot, add the fideo pasta and stir into the oil, toasting until golden brown. Add the blended sauce to the toasted fideo.
- Add 6 cups of the reserved chicken water. Return the cooked chicken to the pot. Stir in the cilantro and 1 tbsp more chicken bouillon. Add the jalapeno now if using. Taste and adjust salt and pepper.
- Reduce to low heat, cover and cook 15 minutes. Serve with tortillas and the optional toppings.
Nutrition
Calories: 346kcal | Carbohydrates: 31g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 2161mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Toast the fideo in a little oil until golden before adding broth. Do not skip this.
- Blend the tomato, onion, and garlic smooth for a silky broth.
- Simmer the drumsticks first, then use that homemade broth for the soup.
- Add the noodles near the end so they stay tender, not mushy.
- Serve with lime, avocado, and a warm tortilla on the side.
Frequently Asked Questions
What is fideo?
Short, thin noodles sold as fideo in the Latin foods aisle. Broken angel hair or vermicelli works in a pinch.
Can I use chicken breast instead of drumsticks?
You can, though bone-in drumsticks make a richer broth. Shred the cooked meat back into the soup.
Is this spicy?
It is mild as written. Add jalapeno or a pinch of chili if you want heat.
Can I make it ahead?
The broth is great ahead, just add the noodles when you reheat so they do not drink up all the liquid.
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