San Marino Fideo Soup is a delicious, hearty soup that is perfect for any night. The soup is made with fideo pasta, which is a short, thin noodle, and it is typically served with chicken or beef broth. The soup is also usually topped with shredded cheese, diced tomatoes, and chopped onions.
San Marino Fideo Soup is a traditional
San Marino Fideo Soup is a traditional dish in many Spanish-speaking countries, and it is often served during the Christmas holiday season. The soup is relatively easy to make, and it can be made in advance and reheated when needed. San Marino Fideo Soup is a comforting and satisfying dish that will warm you up on a cold night.
Popular in Spanish-speaking countries
Fideo is a type of pasta that is popular in Spanish-speaking countries. It is made from durum wheat flour and is typically cut into short, thin pieces. Fideo can be used in a variety of dishes, including soups, stews, and casseroles. It is also a common ingredient in Latin American-style rice dishes. While fideo may be new to some people, it is quickly becoming a staple in many kitchens. Thanks to its versatility and flavor, fideo is a pasta that everyone can enjoy.
- 3 tablespoon extra virgin olive oil, divided
- 1 medium sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (leaves reserved)
- 1 tablespoon fresh thyme, crushed
- 1 lb. boneless skinless chicken breasts 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 fresh lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground or freshly grated nutmeg
- Freshly grated Parmesan cheese, to taste
- Optional Garnish: Fresh parsley and thyme
- Put 2 tablespoons of olive oil in a large pot on medium heat. Then add the onion. Cook for 2 minutes until it starts to soften. Add the carrots, celery, and thyme. Cook for 4 minutes.
- Put the chicken, salt, pepper and 4 cups of chicken stock in a pot. Bring to a boil, then simmer for 20 minutes or until the chicken is cooked through and the vegetables are tender.
- The soup will simmer while you cook the Fideo pasta. Cook the pasta according to package directions in the remaining broth until it is al dente. Reserve 2 cups of cooking liquid before draining the pasta. Drain the pasta and transfer it to a medium bowl. Toss it with the remaining olive oil. Cover and set aside.
- Before you serve it, add Fideo to the Dutch oven. Stir it and take it off of the heat.
- To make the soup, add lemon zest, lemon juice, and nutmeg. If the soup is too thick, add some of the reserved cooking liquid to make it the desired consistency.
- Serve Fideo by dividing it into individual serving bowls. Top each bowl with hot soup. Sprinkle freshly grated Parmesan cheese over the top.
- If desired, garnish with additional fresh cracked pepper, fresh parsley, and thyme. Serve with hot crusty bread and/or a crisp garden salad for a light and delicious meal.