Vegetarian Sopa de Pollo y Fideos


Vegetarian Sopa de Pollo y Fideos

Hearty Vegetable Noodle Soup

In the realm of vegetarian cuisine, this adaptation of the classic Mexican dish, Sopa de Pollo y Fideos, brings together the comforting flavors of a hearty vegetable broth and tender noodles. Packed with nutritious ingredients, this soup is a delightful and satisfying option for vegetarians seeking a warm and nourishing meal.

Jan Dec

15 minutes

25 minutes

40 minutes

4 servings


Vegetarian, Vegan, Dairy-free, Gluten-free (if using gluten-free noodles), Low calorie

Wheat (if using regular noodles)

Meat-based diets, Paleo, Keto, High-protein diets, Low-carb diets


This vegetarian version replaces the traditional chicken with a medley of vegetables, creating a lighter yet equally flavorful broth. The absence of meat allows the natural flavors of the vegetables to shine through, resulting in a wholesome and satisfying soup suitable for vegetarian diets. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.


  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat (total, saturated): 8g, 1g
  • Carbohydrates (total, sugars): 32g, 8g
  • Protein: 6g
  • Fiber: 5g
  • Salt: 1.5g


  1. 1.
    In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are tender, about 5 minutes.
  2. 2.
    Add the minced garlic, diced zucchini, and diced bell pepper to the pot. Cook for an additional 3 minutes.
  3. 3.
    Pour in the vegetable broth and water. Add the bay leaf, dried thyme, dried oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
  4. 4.
    Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
  5. 5.
    Once the soup has simmered, remove the bay leaf. Add the cooked egg noodles to the pot and stir to combine.
  6. 6.
    Taste and adjust the seasoning if needed. Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

  • Egg noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

  • Feel free to customize the vegetable selection based on seasonal availability.
  • For added protein, you can include tofu or tempeh cubes in the soup.
  • If you prefer a spicier soup, add a pinch of chili flakes or a dash of hot sauce.
  • To make the soup heartier, you can add cooked chickpeas or white beans.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Vegetarian Sopa de Pollo y Fideos hot in bowls, garnished with fresh cilantro. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

For an appealing presentation, ladle the soup into individual bowls and sprinkle some chopped fresh cilantro on top. Serve with a slice of crusty bread on the side.