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–+ servings
Small bowl full of sopa de fideo, a noodle soup with a rich tomato based broth and vegetables.
Author: Neyssa
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4.52 from 82 votes

Sopa de Fideo : Noodle Soup Recipe

This traditional Puerto Rican sopa de fideo features tender chunks of chicken, vibrant carrots, and the rich aroma of homemade sofrito. The short noodles add a delicate texture, while fresh cilantro and a squeeze of lime elevate the taste to perfection.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Equipment

  • stove

Ingredients
 

  • 1 tablespoon olive oil
  • 1 chicken breast (cut into 1-inch pieces)
  • 1 teaspoon garlic powder
  • 1 tablespoon dried oregano (divided)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 packet of sazon or 1 teaspoon of turmeric for color
  • 1 teaspoon ground cumin
  • ¼ cup sofrito
  • 4 ounces tomato sauce
  • 2 bay leaves
  • 1 whole red pepper (chopped)
  • 2 carrots (peeled and chopped)
  • 2 celery stalks (peeled and chopped)
  • 64 oz chicken broth (or water and chicken bullion)
  • 2 tablespoon fresh chopped cilantro
  • 5 oz fideo (short cut noodles, like angel hair)
  • fresh lime juice for serving

Instructions

  • In a large bowl season chicken with garlic powder, salt, pepper, and 2 teaspoons of oregano.
  • Heat oil in a large pot over medium-high heat. Add the seasoned chicken and cook for two minutes before adding the onions, celery, and peppers. Cook for 2-3 minutes or until vegetables begin to soften stirring often to keep from browning. Reduce the heat if needed. (You want to sweat the onions, but not brown the chicken.)
  • Stir in sofrito and remaining seasonings, and allow the sofrito to cook for about a minute before adding in the tomato sauce. Mix and let ingredients infuse for about 30 seconds (again, adjusting the heat as needed) before pouring in the chicken broth.
  • Raise the heat to high and stir everything together until the broth comes to a boil. Lower the heat to medium-high so it cooks at a steady yet gentle simmer. Add in the carrots and cook your soup uncovered until carrots are fork tender.
    This can take anywhere between 20-40 minutes, depending on how thick the carrots are. Stir occasionally and adjust the heat as needed.
  • Taste the broth and adjust the seasoning to add more salt and/or pepper, if desired. Lower your heat to medium-low and add in the fideos. Cook for 8-10 minutes, stirring occasionally.
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