Comfort in a Bowl

Nothing says comfort like a warm bowl of sopa de pollo con fideos (chicken soup with noodles).

Being of Cuban and Puerto Rican descent, I love blending the flavors of both cultures––and this cozy classic is no exception.

A Heritage-Rich Base with Latin Flavor

This isn’t your average chicken soup with noodles (sopa de pollo con fideos). I build my base using Domestic Gourmet Organic Annatto Oil (Aceite de Achiote) and authentic Puerto Rican sofrito—ingredients that bring bold, earthy flavor and deep cultural roots to every spoonful.

Bright Cuban Finishing Touches

To honor my Cuban side, I finish this chicken soup (sopa de pollo) with noodles with fresh chopped cilantro and a squeeze of lime. These final touches are optional, but they elevate the dish with a pop of freshness and citrus that cuts through the richness in the most beautiful way.

What Are Fideos? Let’s Talk Noodles

For this sopa de pollo, I use fideos—thin egg noodles similar to vermicelli, capellini, or angel hair. You can opt for the broken variety (1″–2″ pieces) or use full-length noodles depending on how rustic or refined you want your bowl to feel.

From My Kitchen to Yours

This sopa de pollo is more than a comfort food—it’s a blend of tradition, love, and identity. Whether you’re under the weather or just craving something soul-soothing, I hope this dish brings warmth to your table and a bit of my family’s story to your home.

iBuen provecho!

All products featured on Domestic Gourmet are independently selected. I may earn an affiliate commission when you buy through links on this site.

2 from 3 votes

Sopa de Pollo con Fideos (Latin American Chicken Soup With Noodles)

This version of Latin American chicken noodle soup is a Fusion of Cuban & Puerto Rican cuisine.

Servings people

Prep Time 30

Cook Time 2

Equipment

Ingredients

For The Chicken:

2 bone-in and skin-on chicken breasts
½ tsp salt
¼ tsp fresh cracked black pepper
1 tsp garlic powder
1 tsp onion powder
3 tbsp fresh oregano Can be substituted with 2 tsp dried oregano.

For The Sopa (Soup):

1 tbsp annatto oil Can be substituted with extra virgin olive oil
¼ cup Puerto Rican sofrito
½ cup celery sliced Approximately 2 stalks with the leaves removed
½ cup carrots cut into coins Approximately 2, peeled with ends removed
¾ cup Spanish onion diced Approximately ½ an onion. Can be substituted with white or sweet onions.
2 garlic cloves minced
1 bay leaf
8 cups low-sodium vegetable or chicken stock
¾ tsp salt If using salted stock, taste before adding any additional salt and then salt to taste.
½ tsp fresh cracked black pepper
½ cup cilantro chopped Set ¼ cup aside to use as garnish.
½ lb fideos Can be substituted with vermicelli, capellini, or angel hair.

Optional Garnish:

1 lime quartered

Instructions

Season chicken breasts with salt, pepper, garlic powder, onion powder, and oregano; sprinkling both sides evenly. Marinate and cover for at least an hour before cooking.
For best results, season the day before and let marinate for up to 24 hours.
If the chicken marinated overnight, remove the chicken from the refrigerator 1 hour before cooking and let it get to room temperature.
In a Dutch oven or stockpot, add in the achiote or olive oil over medium heat.
Once the oil starts to glisten or the heat reaches 375 degrees, use tongs to place the chicken breasts in the Dutch oven or stockpot, skin-side down to sear until golden brown. About 8-10 minutes.
Once the chicken breasts have seared to a golden brown, remove them with tongs and place them on a plate or platter.
Add the celery, carrots, onions, garlic, sofrito, and bay leaf into the pot. With a wooden spoon, scrape the browned bits off the bottom of the pot and cook down until slightly tender. About 5-7 minutes.
Add the chicken breasts back into the pot, this time skin-side up and cover with 8 cups of stock.
Raise the heat to high and bring to a boil.
When the soup is boiling, cover with the lid and lower the temperature to medium-low to low. The temperature will depend on your stove, you want the soup to be slightly simmering.
Cook on medium-low to low temperature for 2-4 hours. The longer, the better. The chicken should be "fall off the bone" tender.
Using tongs, remove the chicken breasts from the pot and place them onto a plate or platter. Remove the skin and bones with a fork and knife and return only the breast meat to the pot.
Add ¼ cup chopped cilantro and bring the soup back up to a rolling boil.
Add in the fideos. You can substitute with any fine egg pasta such as vermicelli, capellini, or angel hair.
Cook for 2-3 minutes until al dente.
*Pictured is homemade capellini.*
Serve soup using a soup ladle and garnish with a sprinkle of chopped cilantro and an optional squeeze of lime.

Notes

How to include your child(ren): There are many steps in which you can choose to include your little chef(s) depending on age.

Younger chef(s) can rip off the celery leaves, hand tear the cilantro, or use a fork and butter knife to remove the skin and bones from the cooked chicken (you can leave the chicken on the counter to cool beforehand); for a sensory activity.

Older chef(s) can prep the Mise en place for self-directed learning. If you do not have Puerto Rican sofrito on hand, depending on their skill level, allow your older chef(s) to make it for you. The recipe has been made available for them at the top of the page; click the “Puerto Rican sofrito” link.

Calories: 260kcal

Course: Appetizer, Main Course, Soup

Cuisine: Caribeño, Cuban, Latin, Puerto Rican, Spanish

Keyword: chicken noodle, chicken soup, fideo, sopa, sopa de pollo, soup

Nutrition

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

About the Author: Ciji Castro

Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.

Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil (Aceite de Achiote), brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.

Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.

Follow along at @domesticgourmet for recipes, cooking tips, and more.

Domestic Gourmet

See Full Bio

Join the Conversation