Noodle Soup
A comforting tomato-based noodle soup with thin vermicelli-style noodles, simmered in a rich, savory broth. Quick to make and perfect for a cozy weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 8g
Ingredients
- 2 tbsp olive oil
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 3 tbsp tomato paste
- 6 cups chicken broth
- 8 oz fideo noodles
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 1 chopped onion and cook until soft and translucent, about 5 minutes.
- 2
Stir in the 2 minced garlic cloves and 3 tbsp tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
- 3
Pour in the 6 cups chicken broth and bring to a boil. Add the 8 oz fideo noodles and 1 tsp salt.
- 4
Reduce heat to medium-low and simmer until noodles are tender, about 10-12 minutes. Stir occasionally to prevent sticking.
- 5
Season with 0.5 tsp black pepper. Taste and adjust salt if needed. Serve hot, garnished with fresh cilantro or lime if desired.
Tools you’ll need
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
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