Edit Recipe

---

Title

Source Link

Course -- Select -- Main Side Dessert Sauce Appetizer Drink Other

Prep Time (minutes)

Image URL

Ingredients (one per line) 6 to 8 plum tomatoes (about 1 3/4 pounds), roughly chopped 3 large cloves garlic 1/2 large white onion, roughly chopped 6 cups low-sodium chicken broth 1/4 cup vegetable oil 7 ounces short fideo noodles (see Cook's Note) 2 teaspoons kosher salt Queso fresco and crema, for serving, optional

Instructions Blend the tomatoes, garlic and onion with 3 cups of the chicken broth in a blender until pureed; set aside. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the noodles and toast, constantly stirring 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 is simmering, 2 to 3 minutes. Add the salt and remaining 3 cups chicken broth. Bring to a boil, stirring occasionally so the noodles don't stick. Reduce the heat and simmer until the noodles are cooked through, 15 to 20 minutes. Enjoy the soup by itself or top with queso fresco and crema.

My Rating (1-5)

My Comments Mexican fideo noodles are short and thin. If you can only find long fideo noodles, just break them up into 1-inch pieces. Or substitute a different short noodle, such as shells, elbows or alphabet noodles. Short noodles are recommended because they toast more evenly. It's best to eat the soup the day it's made, because the noodles will absorb the broth and thicken the soup. If you have leftovers, heat them up with some leftover chicken broth or water to thin the soup back down.

Attempt GPT Parse Save Cancel