Fideo Con Pollo

Here’s a comforting, home-style recipe for Fideo con Pollo — a Mexican noodle and chicken dish that’s savory, simple, and full of warm, tomato-rich flavor. Think of it as a cousin to chicken noodle soup but with a rich, spiced tomato base and toasty noodles.

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🍲 Fideo con Pollo (Mexican Chicken & Vermicelli Noodles)

Ingredients:

• 1½ cups fideo noodles (or broken vermicelli or thin spaghetti)

• 2 tbsp oil (vegetable or olive oil)

• 1 lb boneless, skinless chicken thighs or breasts, diced

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (8 oz) tomato sauce

• 3 cups chicken broth

• 1 tsp ground cumin

• ½ tsp chili powder (optional)

• Salt & pepper, to taste

• Fresh cilantro and lime wedges, for garnish

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🔪 Instructions:

1. Toast the noodles:

   • In a large skillet or Dutch oven, heat oil over medium heat.

   • Add fideo noodles and stir frequently until golden brown (about 3–5 minutes).

   • Be careful not to burn them. Remove and set aside.

2. Sear the chicken:

   • In the same pan, add a little more oil if needed.

   • Cook diced chicken with salt and pepper until browned and mostly cooked through. Remove and set aside.

3. Sauté aromatics:

   • Add chopped onion and sauté for 2–3 minutes.

   • Stir in garlic and cook for another 30 seconds.

4. Add sauce & broth:

   • Stir in tomato sauce, chicken broth, cumin, and chili powder.

   • Bring to a gentle simmer.

5. Combine everything:

   • Return toasted noodles and chicken to the pan.

   • Stir, cover, and simmer on low for 10–12 minutes, or until noodles are tender and chicken is fully cooked.

6. Adjust seasoning:

   • Taste and adjust salt, pepper, or spice level if needed.

7. Serve hot, garnished with chopped cilantro and lime wedges.

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🔄 Variations:

• Add diced carrots, zucchini, or bell pepper for extra veg.

• Use rotisserie chicken for a shortcut.

• Want it soupier? Just add extra broth.

Let me know if you’d like a spicy version, vegetarian twist, or how to make it in a slow cooker!