Chicken noodle soup is a great tonic if you’re feeling under the weather or you simply want something warm and comforting. This sopa de pollo con fideos, or chicken noodle soup, is easy to make and boasts plenty of fresh ingredients for a superior flavor.
You can use chicken thighs or drumsticks for a juicy result or, if you prefer, chicken breasts. Fideos are tiny noodles which are perfect for soups. You can find them in Latin markets or, alternatively, use any kind of mini pasta shapes.
It’s made with a tomato and chili sauce which you add near the end of cooking. You can either make your own or you can use a 15-ounce can of tomato sauce and add a cup of water and finely minced chipotle in adobo sauce.
Why You’ll Love the Recipe:
This delicious chicken noodle soup is really tasty. It’s so flavorful and offers plenty of cozy appeal in every spoonful. It’s well worth making if you want to enjoy the tastiest, freshest chicken noodle soup you ever tried.
How to Serve It:
Enjoy the soup hot with lime wedges and cilantro for garnish.
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Can You Make It Ahead?
Yes, you can prepare it in advance and warm it up later if you want. The noodles soak up the liquid as the soup sits, so you might need to add another cup of broth to the pot before serving if you’ve made it ahead.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use leftover cooked chicken or rotisserie chicken if you have it.
Sopa De Pollo Con Fideos
Ingredients
FOR THE SOUP BASE:
- 6 chicken drumsticks or bone-in chicken thighs
- 3 peeled garlic cloves
- 10 cups water
- ½ onion
- 2 bay leaves
- 1 teaspoon black pepper
- 1 tablespoon salt
FOR THE SAUCE:
- 2 tomatoes
- 1 garlic clove
- ½ onion
- 1 teaspoon salt
- 1 chipotle pepper in adobo sauce
YOU ALSO NEED:
- 7 ounces dried fideo noodles
- 1 peeled diced carrot
- 2 diced celery stalks
- 4 tablespoons olive oil
- 2 peeled diced potatoes
- ½ diced onion
- 2 minced garlic cloves
- Lime wedges and cilantro to serve
Instructions
- Put the chicken, garlic, onion, salt, pepper, and bay leaves in a large pot to make the soup base.
- Add 10 cups of water and simmer for 40 to 45 minutes, discarding any foam off the top.
- Discard the onion, garlic and bay leaves.
- Now make the sauce. Put the tomatoes, garlic, onion, chipotle, and salt in a blender with 1 cup of chicken broth from the pot.
- Blend until smooth and then set aside.
- Heat the oil in a large stock pot and add the fideo noodles.
- Toast them for 3 minutes and don’t let them burn.
- Add the potato, carrot, celery, and onion and cook for 3 or 4 minutes.
- Add the garlic and saute for 1 minute.
- Add the reserved tomato sauce mixture and the remaining chicken broth.
- Add the chicken and bring to a boil.
- Cook for 8 to 10 minutes and then serve with cilantro and lime wedges.
- Enjoy!