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    Home » Recipes » Soups » Sopa de Pollo con Fideos

    Sopa de Pollo con Fideos

    Last Updated February 13, 2023. Originally Posted February 13, 2023 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    For a flavorful and authentically Mexican meal, give this Sopa de Pollo con Fideos a try! This hearty chicken soup with pasta is as delicious as it gets.
    Jump to Recipe Print Recipe
    A spoonful of chicken soup with noodles over a bowl.
    Sopa de pollo con fideos served on a deep bowl with a spoon.
    Sopa de pollo con fideos served on a deep bowl with a spoon.

    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

    The ingredients needed to make Sopa de pollo con fideos labeled and sitting on a marble surface.

    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. 

    The ingredients needed to make chicken noodle soup sitting on a marble surface.

    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.

    The ingredients needed to make Sopa de pollo con fideos and sitting on a marble surface.

    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

    Cooking chicken drumsticks, garlic, onion, and bay leaves in a stock pot.

    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. 

    Blending tomatoes and chipotle in a food processor.

    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. 

    Cooking Mexican chicken noodle soup in a large stock pot.
    • 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. 

    A spoonful of chicken soup with noodles over a bowl.

    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!

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    Sopa de pollo con fideos served on a deep bowl with a spoon.

    Sopa de Pollo con Fideos

    For a flavorful and authentically Mexican meal, give this Sopa de Pollo con Fideos a try! This hearty chicken soup with pasta is as delicious as it gets.
    5 from 32 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 20 minutes
    Servings: 4 people
    Calories: 350kcal
    Author: Maggie Unzueta

    Ingredients

    For Soup Base

    • 6 chicken drumsticks or chicken thighs skin on, bone-in
    • 10 cups water
    • 1/2 onion
    • 3 garlic cloves peeled
    • 2 bay leaves
    • 1 tbsp salt
    • 1 tsp ground pepper

    To Make the Sauce:

    • 2 tomatoes (Roma or Beefsteak)
    • 1/2 onion
    • 1 garlic clove
    • 1 chipotle pepper in adobo sauce
    • 1 tsp salt

    You'll Also Need:

    • 1 7-oz fideo package
    • 4 tbsp olive oil
    • 1/2 onion diced
    • 1 large carrot peeled and diced
    • 2 celery sticks diced
    • 2 potatoes peeled and diced
    • 2 garlic cloves finely minced

    Instructions

    For the Soup Base

    • In a large stock pot, add the chicken, onion, garlic, bay leaves, salt, and pepper.
    • Cover with 10 cups of water and bring to a simmer.
    • Cook for 40-45 minutes.
    • Skim off the foam on top.
    • Discard the bay leaf, onion, and garlic.
    • Reserve the chicken and broth.

    To Make the Sauce:

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

    To Make the Soup:

    • Heat the olive oil in a large stock pot.
    • Add the fideo pasta and toast for 3 minutes.
    • Do not let the fideo burn, or you'll need to start all over again.
    • Add the carrot, potato, celery, and onion.
    • Stir constantly for 3-4 more minutes.
    • Add the garlic. Saute for 1 minute.
    • Pour in the chipotle tomato sauce and the rest of the chicken broth.
    • Add the chicken pieces and mix to combine.
    • Bring to a boil.
    • Cook for 8-10 minutes.
    • Serve with lime and top with cilantro.

    Video

    Notes

    The longer it sits, the more the fideo will soak up the liquid. If you’re not serving right away, add one cup of chicken broth to the pot before serving. 
    If you dice the potatoes ahead of time, place them in water so they won’t turn brown.
    Feel free to use leftover chicken and boxed chicken broth instead of making it from scratch.
    To Use Canned Tomato Sauce:
    Instead of making your own tomato sauce, swap out for a 15-ounce can of tomato sauce, finely mince the chipotle in adobo sauce, and add 1 cup more of water. 
     

    Nutrition

    Calories: 350kcal | Carbohydrates: 11g | Protein: 21g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 2492mg | Potassium: 539mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3128IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican, Recipes, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Cecy

      February 16, 2023 at 3:54 pm

      I am all out of fideo. Can I use spaghetti if i break in thirds?

      Reply
      • Maggie Unzueta

        February 17, 2023 at 10:04 am

        Yes. Use spaghetti and break it up.

        Reply
    2. Jamie

      February 19, 2023 at 5:36 am

      5 stars
      This is such a great Mexican meal, looks incredibly delicious and is very yummy. Chicken plus pasta is such a great combination that everyone will definitely love and enjoy!

      Reply
      • Maggie Unzueta

        March 28, 2023 at 11:13 am

        I agree, chicken and pasta is a winning combination. Hope you enjoy it!

        Reply
    3. Elizabeth

      February 19, 2023 at 6:18 am

      5 stars
      This dish was very delicious! This was a first time make for me, and I will definitely make this again! Thanks for the recipe share!

      Reply
      • Maggie Unzueta

        February 21, 2023 at 7:34 am

        Glad you enjoyed it. Sopa de Pollo con Fideos is always a big hit with my family.

        Reply

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