Spanish Fideo Soup (Noodle Soup)

Sopa de fideo or “noodle soup” is a traditional recipe in both Spain and Mexico, but many credit it to the Catalonian culture in Spain as far back as the 1600s. The base of the soup is tomato and vegetable broth, and the addition of fried broken noodles gives it a rich and toasty flavor. For this recipe I’ve added shredded chicken, but it’s not necessary. I’ve often made the vegetarian version with vegetable broth and plenty of sauteed veggies and chickpeas. I use spaghetti for the noodles, breaking them into little pieces and frying them in olive oil.

An important ingredient is smoked paprika (preferably the Spanish variety), which elevates the flavor of the soup to a notch that will make you return for seconds. I’ve discovered that this soup freezes beautifully so I have it on hand for a quick lunch or warm-up on a wintry day. 

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Ingredients

Serves 6-8

• 2 tablespoon olive oil

• 1 small onion, finely chopped

• 2 carrots, finely chopped

• 2 stalks celery, finely chopped

• 3 cloves garlic, minced

• 1 ½ cups cooked chickpeas

• 2 cups cooked chicken, shredded (optional)

• 1 teaspoon fresh thyme leaves

• 1 teaspoon fresh rosemary leaves, chopped

• 2 teaspoons smoked paprika

• 2 teaspoons kosher salt

• 1 teaspoon black pepper

• 6 cups vegetable broth (or chicken broth)

• 1 ½ cups Spanish fideos (recipe follows)

Spanish Fideos:

• 6 ounces spaghetti, broken into 1-2” pieces

• 1/3 cup olive oil

Process

Spanish Fideos:
In a frying pan, heat the olive oil over medium high heat. When oil is hot, add the spaghetti and fry until golden brown. Remove with a slotted spoon onto a plate lined with a paper towel. Set aside until needed.

Soup:
In a 6-quart pot, heat 2 tablespoons olive oil over medium high heat. Add the onion, carrots, and celery. Cook until carrots are just tender, about 10 minutes, stirring occasionally. Add garlic and cook another minute.

Stir in chickpeas, cooked chicken (if using), thyme, rosemary, paprika, salt, and pepper. Add broth and bring to a simmer. Stir in fideos and reduce heat to low and cover pot.

Cook on low for 20 minutes. Taste for more salt and serve warm.