Puerto Rican Chicken Noodle Soup Sopas De Pollo Y Fideos
Warm, comforting, and brimming with rich flavors, Puerto Rican Chicken Noodle Soup (Sopas de Pollo y Fideos) is the ultimate bowl of soulful goodness. This traditional recipe features tender bone-in chicken thighs simmered with vibrant sofrito, aromatic garlic, and a medley of hearty vegetables like carrots, celery, and potatoes. Infused with the iconic flavors of adobo and sazon seasoning, the soup is completed with delicate fideo noodles that soak up the broth's savory essence. Perfect for chilly days or when you need a nourishing meal, this one-pot marvel is easy to make and packed with flavor. Garnished with fresh cilantro, it’s an authentic taste of Puerto Rican comfort food that will keep you coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 2 tablespoons Olive oil
- 4 Garlic cloves (minced)
- 0.333 cup Sofrito (store-bought or homemade)
- 1 medium Onion (chopped)
- 2 pieces Carrots (peeled and diced)
- 2 pieces Celery stalks (chopped)
- 1 large Potato (peeled and diced)
- 8 cups Chicken broth
- 2 cups Water
- 4 ounces Fideo noodles (or thin spaghetti, broken into 2-inch pieces)
- 1 teaspoon Adobo seasoning
- 1 packet Sazon seasoning (with annatto)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic, sofrito, and chopped onion to the pot. Sauté for 2-3 minutes until aromatic.
Season the chicken thighs with adobo seasoning. Add them to the pot and brown on all sides, about 5 minutes.
Stir in the carrots, celery, and diced potato. Cook for another 2-3 minutes to lightly soften the vegetables.
Pour in the chicken broth and water. Stir in the sazon seasoning, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the chicken is tender and cooked through.
Remove the chicken thighs from the pot. Let them cool slightly, then shred the meat and discard the bones. Return the shredded chicken to the pot.
Add the broken fideo noodles to the soup. Simmer for an additional 8-10 minutes, or until the noodles are tender.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 8248 mg | 359% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 21.0 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 425 mg | 33% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4620 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
