Enjoy a light and satisfying bowl of San Marino Chicken Fideo Soup that brings comfort to busy weeknights or cozy weekends. This Mediterranean-inspired dish combines tender chicken, spring vegetables, and delicate fideo noodles in a vibrant broth that's ready in under an hour.
You'll love how the soup’s lemony notes and subtle herbs brighten every spoonful, making it easy to pair with salads or a chunk of warm bread. For anyone craving tips on the perfect noodle texture or ways to boost flavor, you’re in for a treat—helpful pointers are peppered throughout so each bowl comes out just right.
We are sharing tips to help you get the best results when making this recipe. If you don't need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You'll Love this Recipe ⭐
Gentle, Comforting Flavors
This soup takes familiar ingredients and gives them a subtle upgrade. Think savory chicken, tender fideo noodles, and a gentle pop of lemon zest.
- Mild chicken and aromatic broth make this perfect for all ages, from picky kids to adults who want something fuss-free yet flavorful.
- The fresh lemon juice and zest brighten each spoonful without overpowering the other ingredients.
- It’s a reliable choice whether you’re feeling under the weather or simply need a little comfort after a long day.
Light Enough for Any Occasion
San Marino Chicken Fideo Soup is a lighter alternative to many classic chicken soups. This recipe skips the heavy cream and relies on vegetables and high-quality stock for richness.
- Perfect for lunch or a light dinner, especially when paired with a crunchy garden salad or a slice of crusty bread.
- The short fideo noodles and diced chicken ensure each bite is satisfying but never too filling.
- Since it’s not overloaded with fat, it leaves you feeling energized, not sluggish.
Customization Is a Breeze
With its approachable ingredients and flexible method, this soup is easy to adapt to your tastes or what you have at home.
- Swap chicken breasts for boneless, skinless thighs if you want a richer flavor. Just trim extra fat for a lighter finish.
- Missed out on fideo at the store? No worries! Break up vermicelli or thin spaghetti into one-inch pieces.
- Prefer extra veggies? Toss in spinach, peas, or diced tomatoes for a colorful twist.
Practical for Busy Lifestyles
One of San Marino Chicken Fideo Soup’s best features is how well it fits into a busy schedule. Prepping this nourishing meal never feels stressful, even after a chaotic day.
The trick of cooking noodles separately and using chicken stock for extra flavor means leftovers or make-ahead batches taste great.
Ready in under an hour, with only about 15 minutes of hands-on prep.
The noodles stay perfectly al dente and don’t turn mushy, even when kept for leftovers.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Extra virgin olive oil
- Sweet onion
- Carrots
- Celery stalks
- Fresh thyme
- Boneless skinless chicken breasts
- Salt and black pepper
- Low-sodium chicken stock
- Fideo noodles (or broken vermicelli noodles)
- Lemon
- Ground or freshly grated nutmeg
- Freshly grated Parmesan cheese
- Garnish: Fresh parsley and thyme
🔪 How to Make San Marino Fideo Soup
Warm the olive oil in a large stockpot or Dutch oven on medium heat. Add the onion and cook for about 2 minutes, just until it starts to soften. Stir in the carrots, celery (with leaves), and thyme. Cook for another 4 minutes.
Add the chicken, salt, pepper, and 4 cups of chicken stock. Partially cover the pot and let it simmer for 20 minutes, or until the chicken is cooked through and the veggies are soft.
While the soup cooks, prepare the Fideo pasta in the rest of the broth according to the package directions. Cook until al dente. Save 2 cups of the cooking water before draining the pasta. Place the drained pasta in a bowl.
Right before serving, stir the cooked Fideo into the pot with the soup. Remove from heat. Add the lemon zest, lemon juice, and nutmeg. If the soup seems too thick, mix in some of the reserved pasta water until it reaches the thickness you like.
To serve, spoon some Fideo into each bowl and ladle the hot soup on top. Finish with freshly grated Parmesan. Sprinkle with extra black pepper, parsley, or thyme if you like. Serve with warm, crusty bread or a crisp salad for a simple, tasty meal.
⭐ Tips and Tricks for the Best Chicken Fideo Soup⭐
Start With Sautéed Aromatics
- Sautéing onions, carrots, and celery at the start sets the stage for depth and gentle sweetness. Use a touch of olive oil over medium heat, and let your veggies soften before adding anything else. This quick step creates a subtle flavor base you can taste in every bite.
- Let the onions go until slightly golden before adding carrots and celery.
- Toss in the celery leaves for extra herbal notes—they pack a lot of flavor!
Cook the Fideo Noodles Separately
- A soggy noodle never makes a happy bowl. For best results, always cook your fideo (or vermicelli substitute) separately in chicken stock instead of water. This little trick stops extra starch from clouding your soup and means every noodle stays firm, even if you reheat leftovers.
- Toss cooked noodles with a few drops of olive oil to keep them from sticking.
- Reserve a splash of the pasta-cooking stock—use it later if your soup needs just a bit more broth.
Amp Up Chicken Flavor
- Don't settle for bland chicken. Using boneless, skinless chicken thighs creates a richer broth and keeps each bite juicy. If you're sticking with chicken breast, make sure to season well and let it simmer just until cooked through.
- Season chicken cubes with salt and pepper before adding them to the pot.
- Add a pinch of fresh thyme for even more fragrance.
The Magic of Lemon and Nutmeg
- Add lemon juice and zest right at the end to keep flavors bright.
- A tiny sprinkle of nutmeg rounds out the broth and ties in the Mediterranean feel.
Finishing Touches Make a Difference
- Serving is where you put your stamp on the soup. Fresh herbs, a grating of Parmesan, and a swirl of black pepper make each bowl personal and mouthwatering.
- Fresh parsley or thyme makes everything look and taste fresh.
- Pair with crusty bread or crisp salad to round out the meal.
For more ideas to keep soups vibrant and lower in calories, check out the tips used in the Weight Watchers Minestrone Soup recipe—many of those pointers help any homemade bowl shine.
📖 Popular Variations: Make It Your Own
Customizing to Your Diet
Swapping out a few ingredients turns this already-light soup into a bowl that fits your needs, without losing what makes it so tasty.
- Gluten-free: Just trade the traditional fideo noodles for your favorite gluten-free spaghetti or vermicelli. Break them into short pieces so they mimic the classic texture. Always check your broth for hidden gluten too, especially if you pick store-bought brands.
- Low point/low calorie: Want to keep things even lighter? Use lean chicken breast, a low-sodium or homemade broth, and bulk up the veggies. Carrots, zucchini, and spinach help fill your bowl with color and nutrients, not calories. Cooking your noodles separately, as the recipe suggests, helps keep the soup from feeling too starchy.
- Vegetarian: Skip the chicken and start with a base of extra carrots, celery, and onion. Add chickpeas or white beans for heartiness and use a rich vegetable stock instead of chicken broth. Stir in greens like spinach or kale at the end for vibrant color and extra nutrition. A sprinkle of Parmesan gives a nice finish—just remember to use a vegetarian-friendly cheese, or leave it off for dairy-free eaters.
For more inspiration on healthy and convenient swaps that keep meals light, browse through these healthy canned chicken lunch ideas.
How Many WW Points in Chicken Fideo Soup
This is such a delicious and light soup. It comes in at 3 points per serving. It is perfect for a lite dinner or lunch. Pack it with more veggies and then it becomes 6 servings, stretching this meal even further.
More Delicious Recipes To Try
San Marino Chicken Fideo Soup
Ingredients
- 1 Tbsp extra virgin olive oil divided
- 1 medium sweet onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced (leaves reserved)
- 1 Tbsp fresh thyme crushed
- 1 lb. boneless skinless chicken breasts cut into 1” cubes
- salt and black pepper to taste
- 8 cup low-sodium chicken stock divided
- 1 cup Fideo noodles cooked and drained
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1/4 tsp ground or freshly grated nutmeg
- Freshly grated Parmesan cheese to taste
- Fresh parsley and thyme Optional Garnish
Instructions
- Heat the olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.
- Add chicken, salt, pepper and 4 cups chicken stock. Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.
- While soup is simmering, cook Fideo according to package directions in remaining broth until al dente. Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl. Cover and set aside.
- Just before serving, add Fideo to Dutch oven. Stir and remove from heat.
- Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.
- To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese.
- Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired. Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!
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