Lisa Lynns Fideo Soup Recipes
LISA LYNN'S FIDEO SOUP
My husband and I love the appetizer portion of fideo soup offered at many Mexican restaurants as the first course to your lunch or dinner order. So let's have it as the main course! Serve in bowls with a side of limes for a squeeze on top of the soup. We like ours as-is but you can garnish with diced avocado, tortilla strips, crumbled pork rinds, or cilantro. Save in one- or two-serving containers for easy reheating.
Provided by 1010lisalynn
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
- Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
- Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
- Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.
Nutrition Facts : Calories 149 calories, Carbohydrate 25.3 g, Cholesterol 1.7 mg, Fat 2.8 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 906.6 mg, Sugar 4.7 g
FIDEO SOUP
Steps:
- In large saucepan or stockpot heat the oil or butter. Add pasta and saute until golden, stirring frequently and being careful not to burn. Stir in chiles and cook for 2 minutes longer. Meanwhile, combine tomatoes, garlic, onion, water and salt in a blender. Puree until smooth. Add tomato puree and stock to browned pasta. Cook over medium-low heat until the noodles soften and the flavors meld, about 15 minutes. Serve hot with the sliced avocado and cilantro as garnish.
VERMICELLI SOUP (SOPA DE FIDEOS)
Make and share this Vermicelli Soup (Sopa De Fideos) recipe from Food.com.
Provided by kolibri
Categories Clear Soup
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large saucepan over medium heat, add pasta. Cook stirring constantly for 3-4 minutes or until it begins to brown.
- Stir in broth, water and salsa, bring to boil. Reduce heat to medium and cook for 10-15 minutes or until pasta is tender.
- Add chicken, cook for 2-3 minutes or until heated through.
Nutrition Facts : Calories 174.5, Fat 4.3, SaturatedFat 1, Cholesterol 19.1, Sodium 692.4, Carbohydrate 20.4, Fiber 1.5, Sugar 2.4, Protein 13.1
FIDEO SOUP
I like this recipe because the pasta and other ingredients all cook in the same pan, so there is only one pan to wash. This is mildly spiced so the kids can enjoy it too. You can kick it up if you want.
Provided by Ginny Sue
Categories Poultry
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook ground turkey and fideo together until turkey is no longer pink.
- Add remaining ingredients except cheese.
- Heat to boiling, reduce heat and simmer covered until vegetables are crisp-tender, about 15 minutes.
- Stir occasionally while cooking.
- This makes a thick type soup.
- If you want it more"soupy", you can add another can of chicken broth.
- Serve in soup bowls with a garnish of cheese.
Nutrition Facts : Calories 365.7, Fat 14, SaturatedFat 5.8, Cholesterol 72, Sodium 792.5, Carbohydrate 35.2, Fiber 4.1, Sugar 7.3, Protein 27.2
LISA LYNN'S FIDEO SOUP
My husband and I love the appetizer portion of fideo soup offered at many Mexican restaurants as the first course to your lunch or dinner order. So let's have it as the main course! Serve in bowls with a side of limes for a squeeze on top of the soup. We like ours as-is but you can garnish with diced avocado, tortilla strips, crumbled pork rinds, or cilantro. Save in one- or two-serving containers for easy reheating.
Provided by 1010lisalynn
Categories Noodle Soup
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
- Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
- Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
- Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.
Nutrition Facts : Calories 149 calories, Carbohydrate 25.3 g, Cholesterol 1.7 mg, Fat 2.8 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 0.4 g, Sodium 906.6 mg, Sugar 4.7 g
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