🍜 Fideo Con Pollo — Mexican Chicken & Toasted Noodle Soup
A warm, comforting classic that fills the home with rich tomato‑aromas and satisfies like nothing else—a bowl of Fideo Con Pollo is the perfect choice for family dinners, chilly evenings, or anytime you want soul‑food with Mexican flair. Tender chicken drumsticks simmered alongside fideo noodles, in a lightly tomato’d, garlicky broth—it’s homespun deliciousness in every slurp.
Whether you grew up eating dishes like this or are discovering them anew, this recipe delivers comfort, flavor, and simplicity. Best of all? It uses humble pantry staples and comes together quickly, with the kind of warmth that turns dinner into memory.
❤️ Why You’ll Love This Recipe
- 🍗 Tender, juicy chicken with crisped skin and deep flavor from browning.
- 🍜 Toasted fideo noodles — their toasty, golden flavor transforms the broth.
- 🍅 Rich tomato‑based broth enhanced with garlic and bouillon—not heavy, but deeply satisfying.
- ⏲️ Quick prep, long flavor payoff — resting brings out richness without extra fuss.
- 👨‍👩‍👧‍👦 Comfort cooking — ideal for family meals or when you’re craving something soothing.
đź›’ Ingredients
Here’s what you’ll need to make Fideo Con Pollo:
| Ingredient | Quantity / Note |
|---|---|
| Cooking oil | 4 tablespoons, divided |
| Chicken drumsticks | 6 (skin‑on), thawed |
| Salt | to season the chicken |
| Dry fideo noodles | 1 (7 oz) package |
| Warm water | 6 cups |
| Tomato paste | 3 tablespoons |
| Garlic salt | 2 teaspoons |
| Chicken bouillon powder (Knorr or similar) | 1 teaspoon |
👩‍🍳 Step‑by‑Step Instructions
1. Cook the Chicken
- Heat 2 tablespoons of vegetable oil in a 3‑quart or 10‑inch pan over medium‑low heat.
- Season the chicken drumsticks with salt. When the oil is hot, add the drumsticks.
- Cook, turning occasionally, until the skin is browned and crispy—about 7–8 minutes. Don’t worry, the chicken won’t be fully cooked yet at this stage. Set it aside.
2. Toast the Fideo
- In the same pan (don’t clean it—leave the fond/flavor!), add the remaining 2 tablespoons oil.
- Add the dry fideo noodles. Toast over medium‑low heat, stirring constantly so they brown evenly without burning. You want a light golden brown color — about 6–8 minutes.
3. Build the Broth
- Stir in warm water, tomato paste, garlic salt, and chicken bouillon powder. Mix well so the tomato paste dissolves completely.
- Bring the mixture to a gentle simmer, stirring occasionally, watching for lumps of paste or bouillon that need breaking up.
4. Combine Chicken and Broth
- Return the browned chicken drumsticks into the pan with the broth and toasted noodles.
- Once together, reduce heat to low, cover, and let it simmer for 10 minutes.
5. Rest and Serve
- After simmering, turn off the heat and let the soup rest uncovered for 10‑15 minutes. This allows the noodles to finish soaking up flavor and the broth to mellow out.
- Serve hot. If you like, garnish with chopped cilantro, a squeeze of lime, or a side of warm tortillas for dipping.
đź’ˇ Expert Tips & Variations
- Even browning: Be patient when browning the chicken. Medium‑low heat lets skin crisp without burning, and those browned bits (fond) build flavor in the broth.
- Don’t burn the noodles: Keep the heat moderate for toasting fideo. They go from golden to burnt fast. Stir constantly and remove them from heat just when golden.
- Adjusting flavor: If the broth tastes too flat, a splash of lime juice or a pinch of smoked paprika can add depth. If too strong, dilute a bit with extra water.
- Make it heartier: Add diced vegetables (like carrots, peas) in the last 5 minutes of simmering. You could also remove the drumsticks after cooking, shred the meat, and return it—makes it easier to eat.
- Light version: Use skinless chicken or reduce oil. The flavor from the browned skin is nice, but it’s possible to make this leaner.
⚠️ Important Notes
- The resting step (after simmering) is important; it lets flavors develop and noodles finish absorbing flavor. Skipping it may leave noodles under‑seasoned.
- Use warm water for the broth; cold water can shock the tomato paste and cause uneven flavor or lumps.
- Taste and adjust salt after simmering. Bouillon and garlic salt both contribute saltiness; you don’t want it overly salty.
- Be careful with heat when toasting the noodles—they brown faster than you think.
🔢 Nutritional Information (Approximate per serving, serves 6)
- Calories: ~ 320 kcal
- Protein: 25‑30 g (from chicken)
- Fat: 14‑16 g (from oil and chicken skin)
- Carbohydrates: 28‑30 g (mostly from noodles)
- Fiber: 1‑2 g
- Sodium: 700‑900 mg (varies depending on bouillon, brand of garlic salt)
âť“ Frequently Asked Questions (FAQ)
Q1: Can I use a different pasta instead of fideo?
Yes. You can substitute vermicelli broken into small pieces or other thin noodles. But fideo adds its own toasted flavor and texture. Toast the substitute pasta similarly for best results.
Q2: What if I only have raw pasta and want to speed things up?
Still toast it first — it adds flavor. Then add it with the broth and cover well so it cooks through. It might take a little longer or need a bit more liquid.
Q3: Can I use other cuts of chicken?
Absolutely. You can use thighs, bone‑in or boneless. Cooking time may change slightly depending on size and whether bone is present. Bone‑in drumsticks/thighs give more flavor.
Q4: Can I make this vegetarian?
Yes, swap the chicken for firm tofu or chickpeas, and use vegetable bouillon instead of chicken bouillon powder. Use vegetable broth in place of water for added body.
Q5: How do I store leftovers and reheat?
Refrigerate in an airtight container. It keeps well for 3‑4 days. Reheat gently on the stovetop, adding a splash of water if the noodles have soaked up much of the broth.
🌟 Time to Make This Comfort Dish!
Fideo Con Pollo is one of those recipes that feels like home in a bowl. With its golden toasted noodles, savory chicken, and comforting broth—you won’t just eat it, you’ll savor it. It’s simple, satisfying, and kind of magical in that nostalgic way.