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Sopa de Fideo

Toasted noodles simmer in a tomato broth with shredded chicken in this Mexican soup. The noodles cook right in the broth, so there is no separate pot to drain.

Total
40 min
10 prep · 30 cook
Serves
4
Scale it below
Calories
449
kcal per serving
Protein
41g
per serving
Tomato noodle soup with shredded chicken and cilantro in a bowl. 40 min

Ingredients

10 ingredients
4 servings

Contains gluten. Always check labels.

Nutrition per serving

Estimated

449 kcal

Protein
41 g
Carbs
49 g
Fat
9 g
Fiber
3 g
By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 30 min cook

Prep

  1. Step 1. Blend the Canned Tomatoes, Onion, and Garlic until smooth.

Cook

  1. Step 2. Heat the Olive Oil in a large pot over medium heat. Add the Vermicelli and stir often until golden brown, about 4 minutes. Transfer to a bowl.

  2. Step 3. Pour the tomato mixture into the pot and cook over medium heat, stirring, until slightly thickened and darker, about 5 minutes.

  3. Step 4. Add the Chicken Broth, Chicken Breast, and Salt. Bring to a boil, then simmer over medium-low heat until the chicken is cooked through with no pink inside, about 15 minutes.

  4. Step 5. Transfer the chicken to a plate. Return the toasted noodles to the pot and simmer until tender, about 7 minutes. Meanwhile, shred the chicken with forks.

Finish & serve

  1. Step 6. Return the chicken to the soup and season to taste. Ladle into bowls and serve with Lime and Cilantro, if using.

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Tips

Good to know

Stir the noodles constantly as they toast; their color can go from golden to burnt quickly.

Leftovers

Refrigerate leftovers for up to 3 days and add a splash of stock when reheating, since the noodles absorb broth.

Good to know

Check the thickest piece of chicken with an instant-read thermometer; it should reach 165°F.

In Eatpace

Plan it, and the grocery list follows.

Add this dinner to the plan or to Up next, and 6 of its 10 ingredients join one grocery list with your other dinners, the same ingredients added up and sorted by aisle.

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This plan 3 dinners to go
  1. TONIGHT Lean Beef Chili 40 min
  2. TOMORROW Romesco Tofu and Broccolini 45 min
  3. DINNER 3 Sausage and Apple Stuffed Squash 105 min
Grocery listWhat this dinner adds 6 items
Produce
  • Garlic2 cloves
  • Onion1
Meat & fish
  • Chicken Breast1¼ lb
Bread & grains
  • Vermicelli7 oz
Cans & jars
  • Canned Tomatoes14 oz
  • Chicken Broth7⅔ cups

Olive oil and salt count as in stock. Amounts follow your servings.

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