![Sopa de Pollo y Fideos (Mexican Chicken Noodle Soup)](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/sopa-de-pollo-y-fideos--mexican-cuisine--f91bf79d-54c1-42ec-8a7f-c7f9c4b6956e.png)
Recipe
Sopa de Pollo y Fideos (Mexican Chicken Noodle Soup)
Caldo de Pollo con Fideos (Hearty Mexican Chicken Soup with Noodles)
4.6 out of 5
In Mexican cuisine, Sopa de Pollo y Fideos is a comforting and nourishing dish that warms the soul. This traditional soup is made with tender chicken, aromatic vegetables, and flavorful spices, all simmered together to create a delicious broth. The addition of fideos, thin noodles, adds a delightful texture to the soup. Get ready to enjoy a bowl of heartwarming goodness!
Metadata
Preparation time
15 minutes
Cooking time
1 hour
Total time
1 hour and 15 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-fat, Low-carb, High-protein
Allergens
Wheat (if using fideos or thin egg noodles)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg) 1 whole chicken, cut into pieces (about 3 lbs / 1.4 kg)
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8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
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1 onion, chopped 1 onion, chopped
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2 carrots, sliced 2 carrots, sliced
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2 celery stalks, sliced 2 celery stalks, sliced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 bay leaf 1 bay leaf
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1 cup (150 g) fideos or thin egg noodles 1 cup (150 g) fideos or thin egg noodles
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Salt and pepper to taste Salt and pepper to taste
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Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
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Lime wedges (for serving) Lime wedges (for serving)
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 12g (Saturated Fat: 3g)
- Carbohydrates: 18g (Sugar: 4g)
- Protein: 35g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large pot, bring the chicken broth to a boil over medium heat.
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2.Add the chicken pieces, onion, carrots, celery, garlic, oregano, cumin, and bay leaf to the pot. Season with salt and pepper to taste.
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3.Reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is cooked through and tender.
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4.Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
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5.Add the fideos or thin egg noodles to the pot and cook for an additional 8-10 minutes, or until the noodles are tender.
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6.Taste the soup and adjust the seasoning if needed.
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7.Serve the Sopa de Pollo y Fideos hot, garnished with fresh cilantro and lime wedges on the side.
Treat your ingredients with care...
- Chicken — For a richer flavor, you can use bone-in chicken pieces. Remove the skin before adding them to the soup.
- Fideos or thin egg noodles — If you can't find fideos, you can substitute with vermicelli or angel hair pasta broken into small pieces.
Tips & Tricks
- To add a spicy kick to the soup, you can include a chopped jalapeno or serrano pepper.
- For a heartier version, you can add diced potatoes or corn kernels to the soup.
- If you prefer a clearer broth, you can strain the soup before adding the shredded chicken and noodles.
- Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Serving advice
Serve the Sopa de Pollo y Fideos as a complete meal on its own. It pairs well with warm tortillas or crusty bread on the side.
Presentation advice
Garnish each bowl of soup with a sprinkle of fresh cilantro and a squeeze of lime juice. The vibrant green color of the cilantro and the tanginess of the lime will enhance the visual appeal and flavor of the dish.
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