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Fideo Soup

  • Prep 15 min
  • Total 35 min
  • Ingredients 11
  • Servings 8

Ingredients

1/3
cup vegetable oil
1
package (7 oz) uncooked fideo pasta or 7 oz vermicelli pasta, broken into 1 1/2 inch pieces
1
can (14.5 oz) Muir Glen™ Organic peeled whole tomatoes, undrained
1/2
cup Muir Glen™ Organic tomato sauce
4 1/2
to 5 1/2 cups chicken broth
1/4
cup coarsely chopped white onion
1
teaspoon minced garlic or 2 whole peeled garlic cloves
1
teaspoon tomato bouillon granules with chicken flavor
1/2
teaspoon salt
2
fresh parsley sprigs
Fresh parsley, if desired for garnish

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
40
% Daily Value
Total Fat
4g
7%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
870mg
36%
Potassium
300mg
8%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
9%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Store any remaining soup in the refrigerator. If served the day after cooking, it might be necessary to add additional chicken broth or water because the pasta will absorb liquid. The amount of chicken broth added depends on the thickness of the pasta as well as desired consistency.

Directions

  • 1 Heat oil in 6-quart Dutch oven over medium-high heat. Cook pasta in oil, stirring constantly, until golden. Remove from heat; drain and discard excess oil. Return pasta to Dutch oven.
  • 2 In blender, place tomatoes, tomato sauce, 1/2 cup of the chicken broth, the onion and garlic; cover and blend until smooth. Add mixture to pasta in Dutch oven; stir in bouillon and salt. Cook uncovered over medium heat 2 to 3 minutes or until mixture is bubbly and slightly thickened, stirring occasionally. Stir in enough remaining chicken broth for desired consistency; stir in 2 parsley sprigs.
  • 3 Cover and cook 12 to 16 minutes or until pasta is tender, stirring occasionally. Remove parsley sprigs. Garnish with parsley.

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