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Sopa de Fideo

2 to 3 servings
Prep info
10 min prep + 30 min cook
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat


  • 1/2 c chopped onion
  • 1 t minced garlic
  • 1 T vegetable oil
  • 2 oz vermicelli (noodles)
  • 1/2 t ground cumin
  • 400 g tomatoes (14oz can, whole or chopped)
  • 4 c chicken broth
  • 1 minced chili (optional)
  • 1/2 t Salt (Sea)
  • 1/4 t freshly ground black pepper
  • 180 g cooked chicken breast (optional; diced; 6oz)
  • 1 T lime juice
  • 1.5 T chopped cilantro leaves


1. Dice the onion and mince the garlic.

2. Add the vegetable oil to a large soup pot. Break the vermicelli noodles into one to two inch sections and then add them to the pot. Cook the dry noodles in the oil over medium-low heat while constantly stirring for 3-5 minutes, or until the noodles have turned golden brown and are slightly blistered.

3. Add the diced onion, minced garlic, and cumin to the pot with the noodles and continue to cook and stir for a few minutes more, until the onions have softened.

4. Add a little of the juice from the can of tomatoes to the pot to stop the browning of the noodles. Use a blender or immersion blender to purée the canned tomatoes along with their remaining juices. Add the puréed tomatoes to the pot with the noodles, along with the six cups of chicken broth, the chili, and the salt and pepper.

5. Place a lid on the pot, turn the heat up to medium high, and allow it to come to a boil. Let the pot simmer for about 15 minutes, or until the noodles are soft.

6. Add chicken, lime juice, and roughly chopped cilantro leaves to the finished soup just before serving.


SJ Note 29 July 2014: Overall, pretty good.  Needed less noodle/more broth, and more salt and pepper, so I've made those adjustments.  I've also switched from a whole chili, which really did nothing for us, to a minced chili (and thus been cautious on how much pepper to call for).  Will definitely have again.