Sopa de Pollo con Fideos

5 from 36 votes

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.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Dinner

Cuisine: Mexican

Servings: people

Calories: 350kcal

Author: Maggie Unzueta

Ingredients

For Soup Base

6 chicken drumsticks or chicken thighs skin on, bone-in
10 cups water
½ onion
3 garlic cloves peeled
2 bay leaves
1 tablespoon salt
1 teaspoon ground pepper

To Make the Sauce:

2 tomatoes (Roma or Beefsteak)
½ onion
1 garlic clove
1 chipotle pepper in adobo sauce
1 teaspoon salt

You'll Also Need:

1 7-oz fideo package
4 tablespoon olive oil
½ 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