Description
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.
Ingredients
Scale
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- 3 tablespoon extra virgin olive oil, divided
- 1 medium sweet onion, diced
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- 2 medium carrots, peeled and diced
- 2 celery stalks, diced (leaves reserved)
- 1 tablespoon fresh thyme, crushed
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- 1 lb. boneless skinless chicken breasts cut into 1” cubes
- salt and black pepper, to taste
- 8 cups low-sodium chicken stock, divided
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- 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
Instructions
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- 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.
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- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
