Sopa de Pollo con Fideo (Chicken Noodle Soup) | When it’s cold outside and you feel a case of the sniffles coming on, nothing makes things better than chicken noodle soup. This sopa de pollo con fideo (or caldo de pollo in other Latin countries) is the go-to soup that I make for OB and me on chilly days. spanish
OB could live on soup. He loves it, maybe a little obsessed with it, and he had about three bowls of this soup.
But this isn’t your standard chicken noodle soup. This is Puerto Rican style chicken soup. It’s how my Mami makes soup. spanish chicken soup
First of all, I use bone-in meat, because it adds a rich flavor to the broth. None of that dried, shredded chicken breast here, and of course, the secret ingredient sofrito. Sofrito gives all Puerto Rican food its distinct flavor.
I may be a little biased, but I declare this the best homemade chicken noodle soup. Spanish chicken noodle soup is the best because it’s loaded with flavor, tender noodles, and chunks of chicken.
And, like every soup or stew, it’s even better the next day. So make a big batch and get to freezing, because you are going to want this all the time.
Ingredients for Sopa De Pollo Con Fideos Recipe
- 1 whole chicken
- salt and pepper
- olive oil
- chicken stock
- Sazon con Achiote seasoning
- bay leaf
- fideo noodles or broken angel hair pasta
What are fideos?
Fideos are very thin pasta noodles also known as vermicelli noodles. If you can’t find them, you can also use angel hair pasta, but it’s not as thin as vermicelli or fideo. You can find my favorite brand of fideo by clicking here.
Why bone-in chicken is best for Sopa de Pollo
It’s simple: Bone-in chicken releases more collagen into the broth, therefore resulting in a silkier, richer broth. Also it helps prevent the chicken from drying and getting chewy.
However, if you truly prefer boneless chicken breast, it can be used in place of the whole chicken. Bone-in chicken thighs would also make a fabulous substitution.
A clarification on Puerto Rican sofrito
If there was a building block of Puerto Rican cuisine, it would be sofrito. It’s the holy grail, and leaving it out when it’s called for would be blasphemy. That’s right. I said it.
I’ve been forever spoiled by the superior flavor of homemade sofrito opposed to store-bought. But I realize that, even if you’re like me and make a big batch to freeze, sometimes you open the freezer to get a cube and it’s all gone.
So, if you find yourself wandering the international aisle in search of sofrito, you’re going to want to buy the RECAITO in the green container. It’s closer to what we know and love than the red container actually labeled sofrito.
Why? I have no idea. But an easy way to remember this is “green go and red no.”
How to Make Puerto Rican Style Sopa de Pollo Con Fideos
Cut up your chicken into pieces, storing the chicken wings for a later recipe and reserving the back of the chicken. Oil each piece with a teaspoon of olive oil and season liberally with salt, pepper, and oregano. Let that sit for 30 minutes to let the flavors really sink in.
Next, brown each piece of chicken on all sides in a large, heavy-bottom pot over medium-high heat. When each side is a beautiful golden brown, transfer the chicken to a plate.
Now add your sofrito, onion, celery, and carrot to the hot pot with a little more olive oil. Cook these veggies until the onions are translucent, about 5 minutes. Then return the chicken to the party.
Add your sazon seasoning packet, the chicken stock, and a bay leaf and bring it to a boil. When it’s bubbling, reduce the heat to a simmer for 30 minutes with the lid on. Add the potatoes to the pot and simmer for another 15 minutes, uncovered this time, until your potatoes are fork-tender.
Take your chicken legs and other pieces out and cut the meat from the bones, being careful not to burn yourself. Add the chicken and your fideo to the pot and cook until the noodles are al dente, about 8 minutes.
And you’re ready to curl up with a hearty bowl of comforting, flavorful sopa de pollo con fideos, Puerto Rico’s version of chicken noodle soup!
A hug in a bowl
Homemade chicken noodle soup is a hug in a bowl. It hugs you on the inside and I am pretty sure that if you put it up to your ear, it would whisper, “I love you.”
Ok, it’s getting a little weird and creepy, but you know it’s true. If you want to take the comfort level up a notch, try this Lemon Chicken and Dumplings soup.
If you are craving something a little lighter, try this chunky roasted tomato soup. But of course, everyone loves a classic Sancocho (Puerto Rican Beef Stew). If you want something hearty and loaded with aromatics and spices you need to try this Moroccan Lamb Stew with Harissa and Garbanzos.
more soup love
- slow cooker pork & ramen
- toasted farro with acorn squash, kale and chicken sausage
- skinny chicken fajita soup
- minestrone soup
- 1 whole chicken, cut into 8 pieces, bone-in skin removed
- 3 teaspoons kosher salt
- 1 teaspoon pepper
- 3 tablespoons olive oil
- 2 quarts of chicken stock
- 1 tablespoon oregano
- 3 tablespoons sofrito
- 2 celery stalks, small diced
- 1 large onion, small diced
- 1 medium carrot, sliced
- 1 large potato, small diced
- 1 envelope Sazon con Achiote
- 1 large bay leaf
- 14 oz fideo noodles or broken angel hair pasta
- Store the chicken wings in a resealable bag and freeze for later use. Remove the skin from the remaining chicken pieces, reserve the back of the chicken.
- Rub the chicken pieces and back with salt, pepper and oregano and one teaspoon olive oil and set aside for 30 minutes.
- Heat a large heavy bottom pot over medium-high heat. Brown all the chicken on all sides, transfer to a plate.
- Add sofrito purée, onion, carrot, and celery with remaining olive oil to the pot. Cook for 5 minutes, or until onions are translucent. Return all the chicken to the pot.
- Add the chicken stock sazon, and bay leaf, bring to a boil. Reduce to a simmer and cover, simmer for 30 minutes.
- Uncover and add potatoes, simmer uncovered for 15 minutes, potatoes are tender, stirring occasionally.
- Remove chicken pieces from the pot and carefully cut the meat off the bones. Return the chicken to the pot.
- Add the noodles and cook until pasta for 8 minutes or until it is al dente.
Sazon is a blend of seasonings. You can make your own by combining equal parts salt, garlic powder, cumin, coriander and annatto. Other possible additions include onion powder, tomato powder, and saffron. 1 1/4 tsp equals 1 envelope of Sazon.
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Amount Per Serving: Calories: 474Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 73mgSodium: 1271mgCarbohydrates: 40gFiber: 3gSugar: 6gProtein: 32g