Sopa de pollo con fideos or Puerto Rican chicken noodle soup is made with chicken, vegetables, and noodles that are slow simmered in a flavorful, sofrito broth. Sopa de pollo con fideos is just what the doctor ordered whenever you or a loved one is feeling under the weather. This hearty soup is like food for the soul. 

Whenever my kids get sick, I make a big pot of sopa de pollo con fideos or sancocho and it always makes them feel better. I honestly believe these soups have healing powers!

What type of noodles are fideos?

Fideos is how you say noodles in Spanish. Typically thin noodles are used for this soup. You can use angel hair pasta or thin spaghetti. Goya also sells packages of fideos which come in small bundles.

Ingredients for making sopa de pollo con fideos:

• Chicken drumsticks and thighs
• Annatto oil
• Lime
• Adobo
• Sazon
• Chicken bouillon
• Tomato sauce
• Onion
• Cilantro
• Carrots
• Celery
• Potato
• Calabaza
• Corn

How to make Puerto Rican chicken noodle soup?

Clean the chicken, remove the skin and place in a large bowl. Give it a good rinse with cold water and lime juice or vinegar. Rinse again and set aside.

To a large bowl add annatto oil, lime juice, adobo, sazon, onion powder, garlic powder, oregano. Add the chicken to the bowl and mix until evenly coated. Allow chicken to marinate in the refrigerator for at least 1 hour, but the longer the better.

Place a very large pot or caldero over medium heat and add sofrito and tomato sauce. Add the chicken with the marinade, cover and cook for 20 minutes. Add chicken broth along with the carrots, celery, potatoes, onion, and cilantro. Cover and cook for 20 minutes.

Add calabaza, corn, and noodles. Cover and cook 20 more minutes or until vegetables are fully cooked. Taste and adjust seasoning, as needed. Remove and discard any excess oil from the top of the soup. TIP: Remove the onion, cilantro and some of the calabaza and potatoes. Blend and add the puree to the broth to help thicken it.

Serve the soup with white rice, tostones (fried plantains) and avocado. ¡Buen provecho!

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Sopa de Pollo con Fideos (Puerto Rican Chicken Noodle Soup)

Sopa de pollo con fideos or Puerto Rican chicken noodle soup is made with chicken, vegetables, and noodles that are slow simmered in a flavorful, sofrito broth. Sopa de pollo con fideos is just what the doctor ordered whenever you or a loved one is feeling under the weather. This hearty soup is like food for the soul!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings 6 people

Ingredients

  

Chicken

• 1 lb chicken drumsticks skinless
• 1 lb chicken thighs skinless

Marinade

• 3 tbsp annatto oil see notes
• 1 lime juiced
• 1 tbsp adobo
• 1 tbsp sazon
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground oregano
• 1/4 tsp ground black pepper

Soup

• 24 oz water
• 3 tbsp chicken bouillon
• 1/4 cup tomato sauce
• 1 onion
• 4-5 sprigs cilantro
• 2 carrots sliced
• 3 ribs celery sliced
• 1 potato diced
• 1 cup calabaza (kabocha squash) cut into chunks
• 2 ears corn each cut into 4
• lime wedges for garnish
• cilantro for garnish

Instructions

 

• Clean the chicken, remove the skin and place in a large bowl. Give it a good rinse with cold water and lime juice or vinegar. Rinse again and set aside.
• Make the marinade: To a large bowl add annatto oil, lime juice, adobo, sazon, onion powder, garlic powder, oregano. Add the chicken to the bowl and mix until evenly coated. Allow chicken to marinate in the refrigerator for at least 1 hour, but the longer the better.
• Place a very large pot or caldero over medium heat and add sofrito and tomato sauce. Add the chicken with the marinade, cover and cook for 20 minutes.
• Add chicken broth along with the carrots, celery, potatoes, onion, and cilantro. Cover and cook for 20 minutes.
• Add calabaza, corn, and noodles. Cover and cook 20 more minutes or until vegetables are fully cooked. Taste and adjust seasoning, as needed.
• Remove and discard any excess oil from the top of the soup.
• TIP: Remove the onion, cilantro and some of the calabaza and potatoes. Blend and add the puree to the broth to help thicken it.
• Serve the soup with white rice, tostones (fried plantains) and avocado. ¡Buen provecho!

Notes

How to make annatto oil (aceite de achiote)?

To make annatto oil simply warm annatto seeds in your oil of choice. Allow the oil to warm over low heat for about 5 minutes. You could also add aromatics like garlic, cilantro, culantro and black peppercorns. Allow the oil to cool and strain into a glass bottle. Store at room temperature for up to 3 months.

See the full recipe here:      Aceite de Achiote (Annatto Oil)   

 

TIP: To make the soup’s broth thicker, you can blend some calabaza, potatoes, the onions and cilantro. Add the puree to the broth to thicken it.

 

Keyword sopa de pollo, sopa de pollo con fideos

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