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Chicken Fideo Soup with Avocado, Queso Fresco, and Cilantro Recipe

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4.3 from 14 reviews

Chicken Fideo Soup is a comforting Mexican-inspired noodle soup featuring tender baked chicken breast, lightly toasted fideo noodles, and a flavorful broth enhanced with tomato paste, chipotle chile, and aromatic herbs. Garnished with creamy avocado, crumbly queso fresco, fresh cilantro, and lime wedges, this hearty soup delivers a perfect balance of smoky, savory, and fresh flavors.

Ingredients

Chicken

  • 1 pound chicken breast
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Olive oil spray (for baking)

Soup

  • 2 tablespoons vegetable oil
  • 5 ounces fideo noodles
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried Mexican oregano
  • 2 tablespoons tomato paste
  • ½ chipotle chile in adobo, minced
  • 6 cups chicken broth
  • 2 tablespoons chopped cilantro, plus more for garnish
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Garnish

  • 1 avocado, seeded, sliced and peeled
  • 4 ounces queso fresco cheese, crumbled
  • 1 lime, cut into wedges

Instructions

  1. Prepare the chicken: Adjust a rack to the center position in the oven and preheat to 375°F (190°C). Line a rimmed baking sheet with foil and spray the foil with olive oil spray to prevent sticking. Place the chicken breasts on the prepared baking sheet and season both sides with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Bake until the chicken is cooked through, approximately 20 minutes. Remove from the oven and shred the chicken using two forks. Set aside.
  2. Toast the noodles: In a Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the fideo noodles and cook while stirring occasionally for about 3 minutes, until they become lightly browned and fragrant. Be careful not to burn the noodles.
  3. Sauté aromatics: Add the chopped onion and garlic to the toasted noodles and continue cooking until the onions become translucent, about 5 minutes.
  4. Add seasonings: Stir in 1 teaspoon dried Mexican oregano, 2 tablespoons tomato paste, and ½ minced chipotle chile in adobo until everything is well combined and fragrant.
  5. Simmer the soup: Pour in 6 cups of chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 8 minutes, stirring occasionally to prevent the noodles from sticking.
  6. Combine shredded chicken and final seasoning: Add the shredded chicken and 2 tablespoons chopped cilantro to the soup. Season with 1 teaspoon kosher salt and ¼ teaspoon black pepper. Stir well to combine and heat through.
  7. Serve and garnish: Ladle the soup into bowls and garnish each serving with sliced avocado, crumbled queso fresco, additional cilantro, and a wedge of lime for squeezing. Serve immediately.

Notes

  • Baking the chicken breast ensures juicy, tender meat that can easily be shredded for the soup.
  • Be careful when toasting the fideo noodles; they should turn golden but not burnt as this adds a nutty depth to the soup.
  • The chipotle chile in adobo adds smoky heat; adjust the amount according to your spice preference.
  • For a richer flavor, homemade chicken broth can be used instead of store-bought.
  • This soup is best served fresh but can be stored in the refrigerator for up to 3 days.
  • Leftover soup can be reheated on the stovetop; add a little extra broth if it thickens too much.

Find it online: https://marthatasty.com/chicken-fideo-soup-with-avocado-queso-fresco-and-cilantro-recipe/