Sopa de Pollo con Fideos

Sopa de Pollo con Fideos – a bowl of this comforting soup will bring you back to life. 

My son and I were sick for over a month this year. One day I felt well enough to cook, and I made this soup.

To my surprise, my son liked it! 

When Sopa de Fideo meets Caldo de Pollo, you get this amazing recipe.

There’s something about the mixture of the delicate vermicelli pasta and yummy broth that makes your taste buds sing. 

Ingredients

Soup Base or Chicken Broth

• Chicken drumsticks, thighs, skin on, bone in
• Plenty of water to cook chicken
• White onion
• Garlic cloves (peeled) 
• Bay leaves
• Salt and pepper

To make this soup, first gather the ingredients. We are making a basic chicken soup. 

Feel free to use leftover chicken and boxed chicken broth and skip this step. 

You can also add some aromatics like epazote, celery leaves, or cilantro leaves to add more flavor. 

Soup Ingredients

• Fideo pasta
• Olive oil 
• Medium onion diced
• Large carrot (peeled and diced)
• Celery sticks diced
• Potatoes (peeled and diced)
• Cloves of garlic minced

If you dice the potatoes ahead of time, place them in water so they won’t turn brown. 

Optional ingredients include ½ cup corn kernels, 1 zucchini (to be added at the last 10 minutes of cooking), 1 green or red bell peppers, and chopped fresh cilantro for garnish.

For the Sauce

• Tomatoes
• Onion
• Garlic clove
• Chipotle pepper in adobo sauce
• Salt

Swap out for a 15-ounce can of tomato sauce, finely mince the chipotle in adobo sauce, and add 1 cup more of water. 

Instructions

To Make the Soup Base

• In a large stock pot, add the chicken, onion, garlic, bay leaves, salt, and pepper. 
• Cover with water and bring to a simmer. 
• Cook for 40-45 minutes. Skim off the foam. 
• Remove the bay leaf, onion, and garlic from the pot. 
• Reserve the cooked chicken and the broth.

Feel free to use any cut of chicken. Bone-in or boneless. It all works in this recipe. 

Remove any gunky foam from the soup that collects at the top of the pot.

We’re making this in a large pot on the stove. Although, I really like doing this in the instant pot too.

Instant Pot Instructions:

Add all the ingredients to the instant pot, place the lid, move the valve to venting. Press the poultry button. Release the valve once the cycle is done. 

To Make the Sauce

• Add the tomatoes, onion, garlic, chipotle, and salt to a blender. 
• Pour in 1 cup of chicken broth. Blend until smooth. 
• Set aside. 

When there are several steps, make cooking easier on you and do what you can in advance. 

Like this step, for example, can be made days in advance. 

Freeze it. Then take it out within 6 months. Defrost and use as normal. 

• Heat olive oil in a large pot over medium heat.
• Add the uncooked fideo pasta to a skillet. 
• Stir constantly for 3-4 minutes to toast. Be careful not to burn. 
• Add the carrots, potato, celery, and onion. Sauté for 3–4 minutes. 
• Mix in the minced garlic and sauté for 1 more minute.
• Pour in the chipotle tomato sauce and the rest of the chicken broth. 
• Place chicken in the pot and cook. 

Serve Immediately

Once cooked, serve into large bowls immediately. The longer it sits, the more the pasta will absorb the liquid. 

If you’re not serving immediately, reserve some of the chicken broth and pour into the pot before serving. 

More Mexican Chicken Recipes:

• Chicken Enchiladas Verdes
• Pollo a la Mostaza
• Chicken Fajitas
• Enchiladas Suizas

Serve the Sopa de Pollo con Fideos in individual bowls and top with lime wedges and chopped cilantro. 

Sour cream, queso fresco, and diced avocado are always good topping ideas. Buen provecho!

Hungry for More

Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.