Sopa de Fideos con Pollo
Sopa de fideos con pollo or caldo de fideo con pollo, is a Mexican version of chicken noodle soup. Served warm and packed with bright flavors, this is the perfect comfort meal and a classic family favorite.
This one-pot recipe is made extra easy with the help of pasta and marinara sauce. With these pantry staples, you can have a nutritious, homemade meal on the table on any weeknight.
Why I Love This Recipe
Sopa de fideo (Mexican vermicelli soup) is one of those pure comfort foods that transports me back to childhood with one bite. This version tastes similar to caldo de pollo – it is loaded with chicken and chock full of spring vegetables. It’s a soup that tastes equal parts Italian minestrone and classic American chicken noodle soup – how can you go wrong with that?
For this recipe, I’ve opted to use inexpensive chicken drumsticks. Not only are they budget friendly, they’re also made of dark meat. In my opinion, dark meat is not only more flavorful, but is also unlikely to get overcooked and dry. I call that a win-win-win!
Finally, this yummy soup gets made in just one pot, making clean up a real snap. On those nights when I’m frayed at the edges and running on fumes, I’m all about making dinnertime as easy as possible. Less dishes equals a happy mama, and I’m pretty sure you’ll agree.
Being the mom to two kids while working from home is no easy task, which is something I’m sure many of you can relate to.
What is Sopa de Fideo con Pollo
“Sopa de fideos con pollo” or “caldo de fideo con pollo” is a traditional Mexican dish that translates to “Chicken Noodle Soup” in English. It’s a comforting and flavorful soup made with chicken, thin noodles (often referred to as “fideos” in Spanish), and a variety of vegetables and seasonings.
The dish typically involves simmering chicken in a broth until tender, then adding the noodles and vegetables to cook until they’re softened and infused with the rich flavors of the broth.
It’s a beloved dish that’s both hearty and soothing, perfect for warming up on a chilly day or when seeking some comforting, homemade goodness.
Fideos are sometimes challenging to find, but spaghetti or angel hair pasta are thankfully not. Spaghetti or angel hair pasta are a great substitute.
If tomatoes aren’t in season, a fire roasted marinara is an excellent substitute. I also love that it has bits of charred tomatoes and peppers for a real, homestyle feel for the soup. And I love that I don’t need to get out my blender!
How to Make Sopa de Fideos con Pollo
Heat two tablespoons oil in a large stock pot over medium heat. Generously season chicken with salt, pepper, and lemon pepper. Brown skins of drumsticks on both sides until golden, about 5 to 7 minutes. Set aside.
NOTE: Chicken will not be fully cooked at this point.
Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2 to 3 minutes. Add potatoes, onion, and zucchini. Cook and stir for about 5 minutes. Set aside.
Add cut pasta to pot and stir for 1 to 2 minutes until pasta is slightly toasted, but not burned. Set aside.
Add the sauce and garlic to the pot and stir. Lower heat and simmer for 5 minutes.
Place chicken, chicken broth, sautéed veggies, and bring to a boil, lower heat to low and simmer for 15 minutes.
Add pasta and a couple of stalks of green onions and simmer for 3 to 5 more minutes.
Check the salt and adjust to taste before serving.
Serve in bowls and garnish with chopped cilantro and lime or lemon wedges if desired. Enjoy!
Frequently Asked Questions
Sopa de fideo is a noodle soup where the noodles are cooked in a broth, while fideo seco is a dish where toasted noodles are cooked with various ingredients but not in a soupy broth. The key difference lies in the preparation and texture of the noodles in each dish.
Sure! Just note that the pasta will tend to absorb a lot of the liquid. You may want to add more water or some chicken broth while reheating to get it to the proper soup-y consistency.
As long as the chicken is cooked and cut, shredded or chopped, you can swap in any kind that you’d like! To make this meal even easier, there’s no shame in grabbing a pre-cooked rotisserie chicken and using that instead.
Leftover marinara sauce makes a great pizza sauce or a great dipping sauce for crunchy mozzarella sticks.
More fast and easy meals:
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Sopa de Fideos con Pollo
- 14 ounces vermicelli noodles, or spaghetti or angel hair pasta cut into 1-inch pieces
- 1 1/2 cups fire roasted marinara sauce
- 3 tablespoons olive oil, divided
- 3 pounds chicken drumsticks
- lemon pepper
- 2 carrots, chopped
- 1 potato, peeled and chopped
- 1 cup onion, chopped
- 1 zucchini, chopped
- 2 garlic cloves, minced
- 8 cups chicken broth
- 2 green onions
- cilantro to garnish (optional)
- lime of lemon wedges for serving (optional)
- Heat 2 tablespoons oil in a large stock pot over medium heat. Season chicken with salt, pepper, and lemon pepper and brown skins of drumsticks on both sides 5 to 7 minutes. Set aside (Chicken will not be fully cooked at this point.)
- Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2 to 3 minutes. Add potatoes, onion, and zucchini. Cook and stir for about 5 minutes. Set aside.
- Add pasta to pot and stir for 1 to 2 minutes until pasta is slightly toasted, but not burned. Set aside.
- Add the sauce and garlic to the pot and stir. Lower heat and simmer for 5 minutes.
- Place chicken, chicken broth, sautéed veggies, and bring to a boil, lower heat to low and simmer for 15 minutes.
- Add pasta and a couple of stalks of green onions and simmer for 3 to 5 more minutes.
- Check the salt and adjust to taste before serving.
- Serve in bowls and garnish with chopped cilantro and lime or lemon wedges if desired.
- Pasta will absorb a lot of the liquid. To reheat leftovers, you may want to add additional broth.
- This dish can be made adding cooked shredded or chopped chicken.
Photography: Jenna Sparks
Originally published: June 2021.