Soup Recipes

San Marino Chicken Fideo Soup

San Marino Chicken Fideo Soup

You should try this San Marino chicken Fideo soup. It is light, favorable, and delicious. This soup is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.

Fideo is a short-cut spaghetti noodle. If you are unable to find them at your local market, vermicelli broken into 1” pieces is a good substitute. For a bit more flavor, you can use economical boneless, skinless chicken thighs instead of the chicken breasts, but be sure to trim and remove any excess fat first.

Ingredients for this Recipe :

  • 1 lb. boneless skinless chicken breasts cut into 1” cubes
  • 8 cup low-sodium chicken stock, divided
  • 1 cup Fideo noodles, cooked and drained
  • 1 medium sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced (leaves reserved)
  • 1 tbsp fresh thyme, crushed
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground or freshly grated nutmeg
  • Freshly grated Parmesan cheese, to taste
  • 3 tbsp extra virgin olive oil, divided
  • salt and black pepper, to taste
  • Optional Garnish: Fresh parsley and thyme

Notes :

For best results, cook the Fideo separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use. Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor.

How to Make San Marino Chicken Fideo Soup :

Step 1:

Heat 2 tbsp olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté for 2 minutes until just beginning to soften. Add carrots, celery (including leaves), and thyme and sauté for 4 minutes.

Step 2:

Add chicken, salt, pepper, and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.

Step 3:

While the soup is simmering, cook Fideo according to package directions in the remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

Step 4:

Just before serving, add Fideo to the Dutch oven. Stir and remove from heat.

Step 5:

Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.

Step 6:

To serve this Fideo noodles soup, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.

San Marino chicken soup

Serving Suggestion :

Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy San Marino chicken soup!

Fideo Noodles Soup

Other Soup Recipes –

Chicken florentine soup recipe – Instant Pot Chicken Florentine Soup Recipe

Sausage potato soup recipe – Tuscan Sausage and Potato Soup

Cauliflower leek soup – Instant Pot Chilled Cauliflower Leek Soup

Chicken marsala soup recipe – Chicken Marsala Soup

San Marino Chicken Fideo Soup

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Soup San Marino
Serves: 4
Prep Time: 15 minutes Cooking Time: 40 minutes Total Time: 55 minutes

Delicious San Marino chicken Fideo soup recipe, light, favorable and ready less than an hour, just pair with a and crusty bread or anything you prefer. Enjoy!

Ingredients

  • 1 lb. boneless skinless chicken breasts cut into 1” cubes
  • 8 cup low-sodium chicken stock, divided
  • 1 cup Fideo noodles, cooked and drained
  • 1 medium sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced (leaves reserved)
  • 1 tbsp fresh thyme, crushed
  • 1 tbsp fresh lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground or freshly grated nutmeg
  • Freshly grated Parmesan cheese, to taste
  • 3 tbsp extra virgin olive oil, divided
  • salt and black pepper, to taste
  • Optional Garnish: Fresh parsley and thyme

Instructions

1

Heat 2 T. olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté for 2 minutes until just beginning to soften. Add carrots, celery (including leaves), and thyme and sauté for 4 minutes.

2

Add chicken, salt, pepper, and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.

3

While the soup is simmering, cook Fideo according to package directions in the remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

4

Just before serving, add Fideo to the Dutch oven. Stir and remove from heat.

5

Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.

6

To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.

7

Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!

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