Chicken Fideo (Sopa de Pollo con Fideos)

This recipe for Chicken fideo or Sopa de pollo con fideos is an easy and delicious Spanish inspired light soup you can enjoy year round!

Soup is one of those dishes that is perfect for any time of year. You can make a big pot and enjoy it throughout the week, or make a smaller batch to warm you up on a cold day.

This Spanish chicken noodle soup (sopa de pollo con fideos), also known as chicken fideo, is a light and flavorful soup that is perfect for any season. Fideo pasta are noodles that are popular in Spanish cuisine, like a short and thin spaghetti or angel hair pasta, and they pair perfectly with the chicken and vegetables in this delicious soup.

The noodles really turn this simple soup into total comfort food, especially when served with crusty bread and fresh garden salad.

The flavors are simple but delicious, sopa de pollo con fideo is perfect for a quick, easy dinner. Plus, it reheats well so you can enjoy it again later in the week.

How to Store Left Over Chicken Fideo Soup

Chicken fideo can be refrigerated for three to four days in an airtight container.

To reheat the left over soup, place it in a saucepan and simmer. Stir the soup throughout the reheating process to evenly distribute heat.

Can I Freeze Chicken Fideo Soup?

Chicken Fideo may be frozen in airtight containers or heavy-duty freezer bags. Before freezing, cool the soup to room temperature, then place it in airtight containers or freezer bags and label it with the date. The soup may be frozen for two to three months before quality begins to diminish.

To reheat rom frozen, remove it from the freezer and allow it to thaw in the refrigerator for 24 hours. Place the soup in a saucepan, cover it, and simmer until heated throughout. You can also place the frozen soup directly in a saucepan, cover it, and simmer until heated throughout.

About the Ingredients for Chicken Fideo

Oil – For sauteing the vegetables you will want to use a neutral flavoured oil or even butter.

Veggies – We are using a basic mirepoix of onion, carrots and celery for the base of the soup. You can also include diced leek if you like. Consider throwing in some diced hot chiles for a spicy kick too!

Herbs & Seasonings – Fresh thyme, salt, pepper, and a small amount of nutmeg season this light soup. You could also throw in some fresh minced garlic cloves for added flavour.

Chicken Stock – It is best to use low-sodium chicken broth or stock and then season with salt to taste. You can use regular chicken broth as well and just be sure to significantly reduce any additional salt. If you like a thicker broth, feel free to add in a tablespoon or two of tomato paste.

Chicken – We poach the boneless skinless chicken breast in this recipe, but to cut down on cooking time you could use shredded rotisserie chicken instead. This is a great chicken recipe for using up leftover chicken!

Fideos – Fideo noodles are short, thin, vermicelli-like noodles. If you are unable to find them at your local market, vermicelli broken into 1” pieces is a good substitute. For best results, cook the Fideo separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use. Cooking the Fideo in chicken stock instead of water adds an extra layer of flavor.  

Lemon – Fresh lemon will give the best brightness to the soup, but you can use bottled lemon juice if that is all you have on hand.

Looking for More Delicious Chicken Soup Recipes?

Check out more of my favourite Chicken Soups!

This low carb chicken enchilada soup is a comforting dinner recipe that can be made in the Instant Pot, slow cooker or on the stove top.

Make this hearty chicken and white bean stew that’s perfect for a cold evening. It’s a recipe for a nourishing, satisfying weekday meal.

How to Make Sopa de Pollo con Fideos

Yields: 4 Servings | Prep time: 15 minutes | Cook time: 40 minutes

Ingredients:

• 3 Tablespoons extra virgin olive oil, divided
• 1 medium sweet onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced (leaves reserved)
• 1 Tablespoon fresh thyme, crushed
• 1 lb. boneless skinless chicken breasts, cut into 1” cubes
• salt and black pepper, to taste
• 8 cups low-sodium chicken stock, divided
• 1 cup Fideo noodles
• 1 Tablespoon fresh lemon zest
• 1 Tablespoon fresh lemon juice
• 1/4 teaspoon ground or freshly grated nutmeg
• Fresh Parmesan cheese or queso fresco, to taste

Optional Garnish: Fresh parsley and thyme

Directions:

Heat 2 T. olive oil over medium heat in a large stockpot or Dutch oven. Add onion and sauté 2 minutes until just beginning to soften. Add carrots, celery (including leaves) and thyme and sauté 4 minutes.

Add chicken, salt, pepper and 4 cups chicken stock.  Partially cover and simmer for 20 minutes or until chicken is cooked through and vegetables are tender.

While soup is simmering, cook Fideo according to package directions in remaining broth until al dente.  Reserve 2 cups of cooking liquid before draining pasta. Drain pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

Just before serving, add Fideo to Dutch oven. Stir and remove from heat.

Add lemon zest, lemon juice, nutmeg. If soup is too thick, add a little bit of the reserved cooking liquid to desired consistency.

To serve, divide Fideo among individual serving bowls and top with hot soup. Add freshly grated Parmesan cheese or crumbled queso fresco.

Garnish with additional fresh cracked pepper and fresh parsley and thyme if desired.   Serve with hot crusty bread and/or a crisp, garden salad for a light and delicious meal. Enjoy!