Sopa de Fideos with Lemon and Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A light, refreshing noodle soup with tender vegetables and a bright lemon finish, perfect for a quick and healthy meal. This Puerto Rican-inspired soup recipe, ready in about 25 minutes, pairs egg noodles, chicken broth, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup egg noodles
• 4 cups chicken broth
• 1 medium, thinly sliced carrots
• 1/2 cup, thinly sliced celery
• 2 cloves, minced garlic
• 1, zested and juiced lemon
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: In a medium pot, bring 4 cups chicken broth to a gentle simmer over medium heat; add thinly sliced carrots and celery, simmering for 5 minutes until vegetables begin to soften.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant, then add 1/2 cup egg noodles and simmer for 5-6 minutes until noodles are tender.
3. Step 3: Remove from heat, stir in lemon zest, lemon juice, 2 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper; taste and adjust seasoning if needed.
4. Step 4: Serve hot in bowls, garnished with extra cilantro and a lemon wedge on the side.