San Marino Chicken Fideo Soup
This light and flavorable soup is perfect for lunch or as a light dinner paired with a fresh garden salad and crusty bread.
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 medium sweet onion diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced (leaves reserved)
- 1 tablespoon thyme fresh, crushed
- 1 lb. chicken breasts boneless, skinless, cut into 1“ cubes
- salt and black pepper to taste
- 8 cups low sodium chicken stock divided
- 1 cup Fideo noodles cooked and drained
- 1 tablespoon lemon zest fresh
- 1 tablespoon lemon juice fresh
- 1/4 tablespoon ground nutmeg or freshly grated
- sprinkle Parmesan cheese freshly grated, to taste
Instructions
- Heat 2 tbsps 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!
Disclaimer
Some parts of recipe maybe AI-generated.
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.
Nutrition
Calories: 358kcal (18%)Carbohydrates: 18g (6%)Protein: 36g (72%)Fat: 17g (26%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 73mg (24%)Sodium: 275mg (12%)Potassium: 880mg (25%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 204IU (4%)Vitamin C: 8mg (10%)Calcium: 38mg (4%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
