Tag Archives: chicken noodle soup

Chicken Fideo Soup (Mexican Chicken Noodle Soup)

29 Oct
Chicken Fideo Soup

Chicken Fideo Soup

After two weeks of temps in the 60s and 70s, the weather plummeted into the 30s. Cold, chilly rain, mixed in with snow. So what’s better to ward off the chill than a pot of spicy, steamy soup?

I have to once again thank my friend Richard over at REMCooks. He lives in Texas, and is a man after my own heart for spicy food. When I saw this soup recipe he posted last week, I told myself I just HAD to make it. And with the colder weather, I did.

It was a tad too spicy for my hubby, but he tempered it with some sour cream. Me and my daughter ate it “as is.” But the hubs went back for a second serving and the daughter swilled hers down, so it rates two thumbs up in this household.

I used the method to add the broth that Richard recommended, which makes this longer to make, but it is sure worth it. I adapted his recipe by de-seeding the Serrano peppers to give it less heat and used fairly small ones, and I also doubled the tomatoes. I wanted to use my homemade canned tomatoes for it, so I picked my least-filled jar of them and ended up with about a cup. (You could use a 14-ounce store-bought can if you don’t have homemade, just drain it first.) I also used Mexican Oregano instead of regular and added a pound of chicken breast meat because the boneless breast I had was that size.

This makes a big pot of soup, and it reheated well the next day for a delicious lunch. And if you are feeling really feisty the day you cook this, you can do like I did and poach the chicken and make the homemade chicken broth for the soup at the same time!

Fideo Soup Ingredients

Fideo Soup Ingredients

Chicken Fideo Soup (Mexican Chicken Noodle Soup)
Adapted from Fideo Soup with Chicken (Sopa de Fideo con Pollo) by REMCooks

4 tablespoons olive oil, divided
1 cup onion, chopped
2 Serrano chiles, stemmed and de-seeded (use 1 if you don’t like too spicy)
2 teaspoons minced garlic
1 cup of homemade canned tomatoes, diced
1 teaspoon dried Mexican Oregano, crushed
6 ounces Angel Hair Pasta, snapped into 1 to 2-inch pieces (or pre-cut Fideo)
6 cups homemade chicken broth, or low-sodium canned
1 pound cooked chicken, chopped
Cilantro for garnish

Add two tablespoons of the oil to a medium pot over medium heat and cook the onions and peppers for several minutes until starting to soften. Add the minced garlic, and cook for about another minute. Next add the oregano and the tomatoes, stir to combine, and cook for a few more minutes. Pour the mixture into a blender with 1/2 cup of water, and puree until smooth. Set aside.

Spicy Tomato Mixture

Spicy Tomato Mixture

In a large pot or dutch oven, add the other 2 tablespoons of oil over medium-low heat, add the noodles and stir. And stir, and stir, and stir! You want to stir them constantly to evenly brown them, and if you walk away for a minute you might burn them! This took me about 10 minutes to get them to a light brown color.

Browned Angel Hair Pasta

Browned Angel Hair Pasta

Next add the tomato mixture from the blender, increase the heat to medium, and add 2 cups of the chicken broth. Bring up to a simmer and boil for about 5 minutes. Stir occasionally to make sure the noodles don’t stick to the bottom of the pot. Now cover, and lower the heat and gently simmer for 15 minutes. After 15 minutes, add 2 more cups of chicken broth and bring back up to a simmer for another 15 minutes. Finally, add the last 2 cups of broth and simmer covered for yet another 15 minutes. Uncover, add the chicken, and simmer for a few more minutes until the chicken is heated through. Ladle into bowls and garnish with fresh chopped cilantro. Spicy goodness in a bowl!

Chicken Fideo Soup

Chicken Fideo Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

Asian Green Bean Chicken Noodle Soup

7 Sep
Asian Green Bean Chicken Noodle Soup

Asian Green Bean Chicken Noodle Soup

This is another great use for leftover rotisserie chicken. I had bought one the other day for the three of us, but then my daughter unexpectedly had dinner and a sleepover at a friend’s house. With a half a chicken to deal with, I decided to make some Asian soup with the leftovers and frozen Trader Joe’s Haricot Verts (skinny green beans) I had bought a few days before. You can use fresh green beans in place but those in the store didn’t look so fresh that day.

Chicken Green Bean Noodle Soup Ingredients

Some of the Many Chicken Green Bean Noodle Soup Ingredients

As with most Asian cooking, you will want to prep everything in advance. I finally found some rice noodles in town, and word to the wise: a 6.5 ounce package makes a TON of noodles! Next time I’ll use half the package. But since you assemble these bowls individually, you can bag up and refrigerate the leftovers for another use.

The other thing I did today was go on the hunt for canning supplies to make homemade canned salsa. I wanted pint jars, and the two stores I went to were all out of them. I asked the checker at one store if they had any in the back, and she said there has been quite a run on them lately. But my mom came to the rescue and found some for me on her way home at another store. (She took me clothes shopping today, what a nice mom!) Now, on to the recipe! Simple, satisfying, soothing.

Sauteing the Green Beans

Sauteing the Green Beans

Asian Green Bean Chicken Noodle Soup

1 1/2 cups fresh or frozen green beans, snapped in half
6.5 ounce package of dried rice noodles (can be halved)
1 tablespoon peeled and minced fresh ginger
2 teaspoons minced garlic
1 teaspoon minced Serrano pepper
2 green onions, chopped, white and green parts divided
2 teaspoons sesame oil
6 or 7 cups homemade or low sodium chicken broth
2 or 3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
2 cups cooked chicken, chopped or shredded
Fresh lime wedges
Fresh chopped cilantro
Fresh chopped basil

If using fresh green beans, blanch them in boiling water for about four minutes then dunk in a cold ice bath. Otherwise, set the frozen green beans aside to thaw out a bit. In a large bowl, add the rice noodles then pour boiling water over them. Let them soak for about 15 minutes, then drain and rinse with cold water and set aside.

Meanwhile, prep the ginger and veggies, etc. In a soup pot, saute the ginger, garlic, Serrano pepper, and white and light green parts of the onion in the sesame oil for a few minutes over medium heat. Toss in the green beans and heat them up for a few minutes more. Using tongs, remove the green beans and set aside. Now add the chicken broth, soy sauce, rice wine vinegar, and chicken to the pot. Simmer for about ten minutes to let the flavors meld. When ready to eat, add a serving of noodles to a soup bowl, top with some of the green beans, then ladle the chicken and chicken broth over all. Garnish with lime wedges to squeeze over, dark green onion parts, cilantro, and basil. Add additional soy sauce according to taste.

Download and Print this Recipe

Download and Print this Yummy Recipe!

Asian Green Bean Chicken Noodle Soup 2

Asian Green Bean Chicken Noodle Soup

%d bloggers like this: