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Sopa de fideo is the Latino chicken soup you want your grandma to make you

When I was younger, the one dish my mom used to make whenever I had a stomachache or fever was sopa de fideo con pollo. It’s a Latin American-style version of chicken noodle soup. The recipe is loaded with veggies (onions, pepper, carrots, celery), chicken, ham and angel hair pasta. While there were those rare occasions when I wanted the boxed chicken noodle soup, there was always a smile on my face when I saw a bowl of sopa de fideo con pollo in my mom’s hand.

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As I got older, I started making this super-simple recipe myself, not only when I was sick, but on any night when I want to feel soothed and cozy.

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Sopa de fideo con pollo recipe

Serves 6

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 8 carrots, chopped
  • 2 ribs celery, chopped
  • 5 garlic cloves, minced
  • 1 pound cooked ham or chorizo, chopped
  • 3 cups cooked chicken, shredded
  • 4 potatoes, chopped
  • 8 ounces tomato sauce
  • 5 cups chicken stock
  • 1 packet Sazón con achiote
  • 4 tablespoons sofrito
  • 8 ounces fideo pasta (you can substitute with capellini or angel hair pasta)
  • Salt, to taste
  • Pepper, to taste


  1. To a large pot over medium-high heat, add the olive oil, chopped onion, green bell pepper, carrots, celery and garlic. Sauté until the vegetables are tender and translucent, about 5 minutes.
  2. Add the chopped ham, chicken and potatoes. Stir to combine, and sauté until the ham and chicken are browned through, about 3 minutes.
  3. Add the tomato sauce and chicken stock, and stir to combine. Season with the Sazón, sofrito, salt and pepper.
  4. Reduce the heat to low, add the pasta, and cover the pot with a lid. Let the soup simmer for 15 minutes.
  5. Serve.

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