Sopa de Fideo (also known as Sopa de Fideo Aguada) is a classic Mexican noodle soup made by toasting fideo pasta and simmering it in a smooth tomato, onion, and garlic broth.
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It's quick, budget-friendly, kid-friendly, and one of the most traditional everyday soups in Mexican cooking.
This Sopa de Fideo recipe is an easy, authentic Mexican noodle soup made with toasted fideo simmered in a smooth tomato, onion, and garlic broth.
It keeps the traditional flavor but is quick to make, budget-friendly, kid-friendly, and perfect for busy weeknights.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Short Fideo noodles: Mexican short noodles such as Goya Fidelini or La Moderna Vermicelli.You can also use La Moderna Vermicelli Coiled (simply break it up by hand), or substitute with angel hair or thin spaghetti broken into 1-inch pieces.
- Chicken broth: Use homemade or store-bought broth (such as Swanson), or prepare it by dissolving 1½ tablespoons of Knorr Chicken Bouillon in 6 cups of boiling hot water.
- Roma tomatoes & onion: Form the fresh tomato base that gives the soup its traditional flavor and color.
- Garlic: Enhances the savory flavor and adds richness to the broth.
- Knorr chicken bouillon or salt: Used to season the soup and adjust the saltiness to taste.
- Cilantro sprigs: Add freshness; can be replaced with parsley if preferred.
How to Make Sopa de Fideo
Note: Full instructions are provided in the recipe card below.
- In a blender, add the tomatoes, garlic, and onion along with 3 cups of the chicken broth and blend until puréed; set aside.
- Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the noodles and toast, stirring constantly and moving them around, until golden brown, 3 to 4 minutes. Be careful not to let them burn.
- Place a mesh strainer over the pot and pour in the tomato mixture; discard the pulp and seeds. Cook until the tomato mixture begins to simmer, about 3 minutes.
- Add the chicken bouillon or salt, cilantro sprigs, and the remaining 3 cups of chicken broth. Bring to a boil, stirring occasionally to prevent the noodles from sticking. Reduce the heat and simmer until the noodles are cooked through, 15 to 20 minutes. Remove the cilantro sprigs and serve hot.
Hint: Straining the blended tomato mixture removes extra solids and gives the broth a smoother finish, but you can leave it unstrained if you prefer a more rustic texture.
Storage & Freezing
Storage: This soup is best eaten the day it's made, since the noodles absorb the broth as it sits. If you have leftovers, reheat with a splash of chicken broth or water to thin it out.
Freezing: Not recommended.
Camila's Tips & Variations
- Toast the fideo well: Fry the pasta until golden brown for the best flavor and texture.
- Strain or don't strain: Straining the tomato mixture gives a smoother broth, but leaving it unstrained creates a rustic finish.
- Adjust thickness: Add a little extra broth or water if the soup becomes too thick.
- Bouillon option: Dissolve Knorr Chicken Bouillon in hot water if you don't have chicken broth.
- Add-ins: Stir in cooked shredded chicken, vegetables, or a squeeze of lime for extra flavor.
Frequently Asked Questions
Can I use another type of pasta?
Yes. If you don't have fideo, use vermicelli, angel hair, or thin spaghetti broken into 1-inch pieces.
Can I use water instead of broth?
You can, but the flavor will be lighter. If using water, add Knorr Chicken Bouillon to boost the taste.
Why did my soup get too thick?
The pasta continues absorbing liquid as it sits. Add a little water or broth to loosen it.
❤️ Love this Sopa de Fideo Mexicano?
Make sure to check out our easy Potato and Pasta soup recipe-it's comforting, budget-friendly, and just as quick to make, perfect for busy weeknights.
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Recipe
Sopa de Fideo
Equipment
- Large Pot or Dutch Oven
- Wooden spoon or silicone spatula
- Strainer (if you choose to strain the tomato mixture)
Ingredients
- 800 g (6 to 8) plum tomatoes , roughly chopped
- 3 large cloves garlic
- 1 medium yellow onion , roughly chopped
- 6 cups low-sodium chicken broth
- ¼ cup vegetable oil
- 198 g short fideo noodles
- 2 teaspoons Knorr chicken bouillon or kosher salt , adjust to taste
- 3 fresh cilantro or parsley sprigs
Instructions
- In a blender, add the tomatoes, garlic, and onion along with 3 cups of the chicken broth and blend until puréed; set aside.
- Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the noodles and toast, stirring constantly and moving them around, until golden brown, 3 to 4 minutes. Be careful not to let them burn.
- Place a mesh strainer over the pot and pour in the tomato mixture; discard the pulp and seeds. Cook until the tomato mixture begins to simmer, about 3 minutes.
- Add the chicken bouillon or salt, cilantro sprigs, and the remaining 3 cups of chicken broth.
- Bring to a boil, stirring occasionally to prevent the noodles from sticking. Reduce the heat and simmer until the noodles are cooked through, 15 to 20 minutes. Remove the cilantro sprigs and serve hot.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
