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Sopa de Pollo con Fideos Recipe

Mexican · Soup · 60 min total

A comforting Mexican chicken noodle soup made with a flavorful broth, tender chicken, and small pasta. This home-style recipe is perfect for cold days or when you need a nourishing meal.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1 onion, quartered
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, smashed
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 cups water
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup fideo pasta (or broken angel hair pasta)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges for serving

Instructions

1. In a large pot, combine chicken pieces, onion, carrots, celery, garlic, oregano, salt, pepper, and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until chicken is cooked through.
2. Remove chicken pieces from the pot and set aside until cool enough to handle. Shred the chicken meat, discarding skin and bones.
3. Strain the broth through a fine-mesh sieve into a clean pot; discard solids. Bring broth to a boil.
4. Add diced tomatoes and fideo pasta to the boiling broth. Cook for 8-10 minutes, or until pasta is tender.
5. Return shredded chicken to the pot and stir in cilantro. Cook for 2 minutes to heat through.
6. Ladle soup into bowls and serve with lime wedges.

Tips

• For a richer flavor, use chicken thighs instead of a whole chicken.
• Add a diced jalapeño or serrano pepper for heat.
• Soup can be stored in the refrigerator for up to 3 days; pasta may absorb liquid, so add water when reheating.
• Garnish with avocado slices or a dollop of crema.

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