Recipe by Kathy
"This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste."
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salt to taste
Fideo Durango...brown chopped onion and garlic with the fideo stiring constantly.Add water with 14+oz. can of diced tomatos..maybe a dash or two of comino (cumin)This a popular dish in my household.
I did not care for this. Initially after all the liquid evaporated the pasta was still a little hard and tasted very bland, so to save it I added some chicken broth, parsley,pepper and adobo seasoning to liven it up. i will not make this again.
After doctoring this recipe some, this soup came out okay. First off, I like the soupy kind that you get in Mex restaurants- so I added more liquid. The noodles were alot thicker than the restaurants and I had to add more garlic than the recipe called for. (I did cloves first like it said then added garlic salt) I also added beef flavored boullion cubes because of all the extra liquid I like. After all that it was good...
Nice for summer days ..used to cook it but little bit different .. more watery with chicken stalk
My family raved about this. I used a can of reduced sodium chicken broth instead of water and didn't strain it. Had it for a side dish to Chicken & Asparagus with Hollandaise.
I believe I had about half of the vermicelli called for. I cheated a little bit and used a partial can (aprox 1/3)of tomato sauce with Garlic and Onion powder already added, about 1/4 cup of finely chopped fresh onion, a pinch of salt, and aprox 1 and 1/2 C water. It turned out perfectly and the taste was a bit mild, but my friend that I made it for is 88 and she thought it was just like the style and flavor she remembered, so I gave it a 5! Easy and delicious!!
I can see why Kathy says this is a great side dish for any type of meat. The mild flavor of the dish would go well with any protein. I’ve never had “dried soup” before, but I thought this was a nice side dish. I did add some chicken broth and additional water so the vermicelli would be cooked. It may need a little more jazz for those who like a little more kick, but it still was very enjoyable.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 217
** Calories from Fat: 46
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