Sopa de Fideo
This soup is big bowl of comfort in all the right ways.
By Emma Betancourt | @emmas.agenda
Sopa de Fideo is a big bowl of comfort in all the right ways. Feeling sick? Sopa de Fideo! Cold outside? Sopa de Fideo! Lots of people to feed? Sopa de Fideo! And the best thing about it is that this noodle soup can be customizable to whatever you have on hand. For example, sometimes, if I don't have enough carrots, I’ll add potatoes. I always make a big pot so I can have leftovers– it’s even better the next day! If you worry about your noodles being too soggy, you can easily cook them in a separate pot and drain them. When you are ready to serve, just add the noodles to each bowl!
This Sopa de Fideo is an homage to my Puerto Rican roots, and I’m proud to be cooking it with Loisa’s Sazones. I hope it comforts you as much as it comforts me! Enjoy!
I grew up half-Mexican and half-Puerto Rican in California. Since it was easier to find Mexican ingredients in Cali than it was to find Puerto Rican ingredients, my mother would cook mostly Mexican dishes. As much as I loved the Mexican classics, I craved more classic Puerto Rican dishes in my life as well. As an adult, I made it a goal to cook more of the traditional recipes I’d eat with my Nana when I visited her in Puerto Rico. This journey sparked my interest in growing my own vegetables and even attempting to make my own seasonings to honor the way my Puerto Rican grandmother would cook. When I found Loisa a few years ago, as I was looking for an Organic Sazón that didn’t contain any artificial dyes, my classic Puerto Rican dishes started to get even better. Now, I even get Loisa’s refill bags on subscription because they've become so essential in my kitchen. These seasonings have helped my food taste as good as my Nana’s (well, almost, because let’s be honest…nothing is ever as good as our abuelitas!)
Sopa de Fideo
- 1.5lbs of boneless chicken thighs
- 3 tsp of Loisa Sazón
- 2 tsp of Loisa Adobo
- 1 tsp of salt
- 1 white onion - diced
- 3 carrots - cut into ¼ inch slices
- 2 ribs of celery - cut into ¼ inch slices
- 3 bell peppers - diced (I used 1 green and 2 red)
- 2 bay leaves
¼ cup Sofrito
- Pinch of oregano
½ cup tomato sauce
- 6 cups of water or broth
- 8 oz noodles of choice (I used Quinoa Spaghetti)
- 2 tbsp of avocado oil
- A few sprigs of cilantro
Cut your chicken into bite-size pieces and season with 2 tsp of Sazón, 2 tsp of Adobo, and 1 tsp of salt.
In a large pot over medium flame, heat up the avocado oil. Then, add your seasoned chicken. Brown for about 5 minutes.
Add your chopped vegetables and cilantro to the pot along with the remaining tsp of Sazón. Give everything a good mix and sauté for 3-5 more minutes.
Now, add in your sofrito and cook for another 2-4 minutes.
Add in the bay leaves and tomato sauce. Stir everything around and add your water or broth. Add in a pinch of oregano and mix once more. Cover and let cook for about 15 minutes, or until vegetables are slightly softened and the chicken is cooked through.
- Add in your noodles of choice. I used quinoa spaghetti, which I broke into smaller fideo-sized pieces, so they fit into the spoon when eating.
- Cover the pot and cook for an additional 10 minutes.
- Uncover and taste, and add more seasonings to your preference.
- Serve in bowls and enjoy!
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