Tender chicken, soft fideo noodles, and perfectly cooked vegetables make every bite of this San Marino chicken fideo soup incredibly comforting. We love to cozy up with steaming bowls of it. Combining fresh thyme, lemon zest, and nutmeg creates an aromatic soup we can’t stop making.
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Why You’ll Love this Recipe
- Perfect for any season: It’s light and hearty, making it equally delicious on a chilly evening or a summer day.
- Crowd-pleasing: The balanced flavors and creamy Parmesan topping make it a hit with kids and adults.
- Customizable: Add extra veggies, swap the noodles for gluten-free options, or tweak the seasonings to make it your own.
Ingredient and Substitution Notes
Round up these ingredients and check out which swaps work best in this recipe:
- Extra virgin olive oil: Use a high-quality olive oil for the best flavor. Avocado oil works well, too.
- Base veggies: Use sweet onion, carrots, and celery as the base for this soup. We like to add the celery leaves, too.
- Fresh thyme: You could also use dried thyme, but remember to reduce the amount.
- Chicken breasts: Lean and tender, they are the protein base of the soup. Cutting them into small cubes helps them to cook evenly.
- Low-sodium chicken stock: Use the best quality store-bought you can find. Homemade is great, too.
- Fideo noodles: Fideo is a short-cut spaghetti noodle. If you can’t find them at your local market, vermicelli broken into 1” pieces is a good substitute.
- Fresh lemon zest and juice: Brighten the soup and balance the richness of the chicken and olive oil.
- Nutmeg: Don’t skip it – it makes the soup special!
- Freshly grated Parmesan cheese: Adds a savory, umami boost when sprinkled over the soup just before serving.
See recipe card for quantities.
Variations of this Soup
Play around with this recipe to make it your own:
- Vegetarian version: Swap the chicken for white beans or chickpeas and use vegetable stock instead of chicken stock.
- Spicy: Stir in a pinch of red pepper flakes or diced jalapeños for a zesty, heat-filled version.
- Creamy: Add a some heavy cream or coconut.
- Whole-grain noodles: Replace traditional fideo noodles with whole-wheat spaghetti or quinoa pasta.
- Herby: Play around with fresh herbs like basil, parsley, or oregano.
- Extra veggies: Add diced zucchini, spinach, or kale for extra greens.
- Gluten-free option: Use gluten-free fideo or rice noodles to make this soup gluten-free.
- Citrus swap: Try orange zest and juice instead of lemon.
Top Tips
It’s an easy recipe, for sure. Having said that, here’s how to get the best results:
- Cook fideo in chicken stock: Cooking the fideo noodles in chicken stock instead of water brings out their flavor.
- Use chicken thighs for extra flavor: Boneless, skinless chicken thighs are a great alternative to chicken breasts. They’re more flavorful and economical, but remember to trim excess fat.
- Cook fideo separately: Preparing the noodles in a separate pot prevents excess starch from thickening the soup and keeps them from becoming mushy. This is especially helpful for leftovers or if you plan to freeze the soup.
- Don’t skip the lemon zest: The zest is packed with essential oils that brighten the soup’s flavor. Grate it fresh just before adding it.
- Season slowly: Add salt and pepper at different stages—when cooking the chicken, sautéing vegetables, and simmering the soup. This layers the flavors more effectively than seasoning all at once.
- Grate parmesan fresh: Use freshly grated Parmesan for the best taste and creamy texture. It melts beautifully into the hot soup and brings out its savoryness.
- Keep nutmeg subtle: A little nutmeg goes a long way!
- Taste and adjust before serving: Let the soup simmer, then taste it to adjust the seasoning. Extra lemon juice or salt can make a big difference just before serving.
- Serve immediately: This soup is best enjoyed fresh and hot.
Storage Notes
Let the soup cool completely before transferring it to airtight containers. For best results, store the soup and noodles separately to avoid the noodles becoming too soft.
Freezing
To freeze, place the cooled soup (without the noodles) in freezer-safe containers.
Store the cooked fideo noodles in a separate airtight bag or container. The soup can be frozen for up to 3 months.
Reheating
Reheat the soup on the stovetop over medium heat, stirring occasionally until warmed through.
If frozen, thaw it overnight in the fridge before reheating. Add the noodles just before serving to keep their ideal texture. Adjust the seasoning if needed for a fresh, flavorful finish.
FAQ
If you prefer a thicker soup, reduce the stock or let the soup simmer uncovered for a few extra minutes. For a thinner soup, add more stock or water.
Absolutely! Shredded rotisserie chicken is an easy substitute for fresh chicken breasts. Add the cooked chicken during the last few minutes of simmering to warm it through.
Yes! You can prepare the soup a day or two in advance, but for best results, cook the noodles separately and add them just before serving. This prevents the noodles from soaking up too much liquid and turning mushy.
Try these Recipes Next
If you loved this San Marino chicken fideo soup, try our French onion soup, our slow cooker taco soup with chicken and beef or our Instant Pot vegan vegetable soup.
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Pairing
These are my favorite dishes to serve with San Marino chicken fideo soup:
San Marino Chicken Fideo Soup
Ingredients
- 3 T. extra virgin olive oil divided
- 1 medium sweet onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced (leaves reserved)
- 1 T fresh thyme crushed
- 1 lb. boneless skinless chicken breasts cut into 1” cubes
- salt and black pepper to taste
- 8 c. low-sodium chicken stock divided
- 1 cup Fideo noodles cooked and drained
- 1 T fresh lemon zest
- 1 T fresh lemon juice
- ¼ t. ground or freshly grated nutmeg
- Freshly grated Parmesan cheese to taste
- Optional Garnish: Fresh parsley and thyme
Instructions
- Heat 2 T. olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.
- 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.
- While soup is simmering, cook Fideo according to package directions in 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.
- Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
- Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.
- To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.
- 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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