Dinner · 45 min · mexican

Sopa de Fideo con Pollo

A Mexican dinner built around fideo noodles and chicken thighs — on the table in 45 minutes.

Ingredients

• 8 oz Fideo noodles
• 1.5 lb Chicken thighs
• 1 lb Tomatoes
• 1/2 White onion
• 3 cloves Garlic
• 7 cups Chicken broth
• 1/2 cup Queso fresco
• 1/4 cup Crema
• 1/4 cup Vegetable oil
• 1/4 cup Cilantro

Steps

1. Brown the dry fideo in hot oil, stirring constantly, until deeply golden all over. Toasted noodles are the flavor — pale fideo makes a pale soup.
2. Blend the tomatoes, onion, and garlic, then pour over the toasted noodles and fry 2 minutes more.
3. Add the broth and the chicken thighs and simmer 20 minutes until the chicken is tender and the noodles are soft.
4. Shred the chicken right in the pot and season the soup boldly.
5. Ladle into bowls and top with queso fresco, crema, and cilantro.
6. Serve steaming. Every Mexican grandmother has a version; this one earns its place.

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