Fideo Con Pollo (Chicken with Vermicelli Noodles)
Ingredients (Serves 4)
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1 lb boneless, skinless chicken breasts or thighs
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1 tablespoon olive oil
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1 small onion, chopped
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2–3 garlic cloves, minced
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1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
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4 cups chicken broth
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2 cups fideo or thin vermicelli noodles
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1 teaspoon ground cumin
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1 teaspoon chili powder (optional)
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Salt and pepper, to taste
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Fresh cilantro, chopped, for garnish
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Lime wedges, for serving
Instructions
1. Cook the Chicken
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Heat olive oil in a large pot over medium heat.
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Season chicken with salt and pepper and brown on both sides for 2–3 minutes per side (it will finish cooking in the soup).
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Remove chicken and set aside.
2. Sauté Aromatics
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In the same pot, add onions and garlic; sauté 2–3 minutes until fragrant.
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Add diced tomatoes, cumin, and chili powder; cook 2–3 minutes to develop flavor.
3. Add Broth & Chicken
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Pour in chicken broth and return chicken to the pot.
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Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, until chicken is cooked through.
4. Add Fideo Noodles
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Remove chicken briefly and shred it with forks.
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Add fideo noodles to the pot and stir.
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Cook 5–7 minutes until noodles are tender, stirring occasionally.
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Return shredded chicken to the pot and mix well.
5. Serve
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Taste and adjust seasoning with salt and pepper.
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Garnish with chopped cilantro and serve with lime wedges.
Tips
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For extra flavor, toast the fideo noodles in a dry skillet for 2–3 minutes until golden before adding to the soup.
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Add vegetables like zucchini or peas for more nutrition.
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Can be made in a slow cooker: brown chicken and sauté onions first, then cook all ingredients on LOW for 4–6 hours.
I can also make a quick 30-minute version that’s perfect for busy weeknights if you want.
Do you want me to do that?
