Go Back
–+ servings
Bowl of chicken fideo soup topped with shredded cheese and parsley, served with bread and salad.

San Marino Chicken Fideo Soup

San Marino chicken fideo soup is a comforting, broth-based soup made with tender chicken, soft fideo noodles, and a simple vegetable base. The flavors stay light and balanced, with lemon adding a fresh finish and Parmesan bringing a subtle savory touch. It is easy to prepare, holds up well for leftovers, and works as a satisfying meal any day of the week.
No ratings yet
Print Pin Save Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course, Soup
Cuisine: Mediterranean
Servings: 4
Author: Shilpa

Equipment

  • Large stockpot or Dutch oven
  • Medium saucepan
  • Cutting board and knife
  • Wooden spoon or ladle
  • Measuring cups and spoons
  • Citrus zester or grater

Ingredients

  • 3 tablespoons olive oil extra virgin, 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 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 fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon nutmeg ground or freshly grated
  • Parmesan cheese freshly grated, to taste
  • Fresh parsley and thyme for garnish

Instructions

  • Heat 2 tablespoons of olive oil over medium heat in a large stockpot or Dutch oven. Add the onion and sauté for 2 minutes until just beginning to soften. Add carrots, celery (including leaves), and thyme. Sauté 4-5 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. Serve with crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!

Notes

  • Fideo is a short-cut spaghetti noodle commonly used in soups. If you cannot find it, break vermicelli into 1-inch pieces for a similar result.
  • Cook the fideo in a separate pot instead of the main soup for better control over texture.
  • Keeping the noodles separate prevents excess starch from releasing into the broth, which helps maintain a clearer soup.
  • Cooking the fideo separately also helps it hold its shape, so leftovers stay more appetizing and freeze better. 

Nutrition

Calories: 396kcal | Carbohydrates: 27g | Protein: 37g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 304mg | Potassium: 1078mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5223IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 2mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!