Spanish Chicken Noodle Soup (Sopa de Pollo con Fideos)

Spanish Chicken Noodle Soup (Sopa de Pollo con Fideos) in a bowl with a spoon next to bread

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
141 Calories
9g Fat
11g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 141
% Daily Value*
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 13mg 4%
Sodium 103mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 5g
Vitamin C 3mg 14%
Calcium 33mg 3%
Iron 1mg 4%
Potassium 189mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Spanish chicken soup (Sopa de Pollo con Fideos) is a typical first course in Spanish households, regardless of the region, and you are sure to be served a chicken soup with either noodles or rice if you visit a Spanish family for any length of time. This soup is perfect for those cold winter evenings when you need something to warm you from the inside out.

What makes this recipe so delicious and good for you is that instead of using store-bought chicken broth that is laden with too much fat or sodium, a ​whole chicken is used with the skin on and the bones in. Using the chicken skin and bones offers much more flavor and added nutrients, making this soup especially good for you when you have a cold coming on.

Ladle up a bowl of this delicious soup and grab a chunk of homemade Pan Basico bread for dipping.

Ingredients

  • 3 stalks celery, coarsely chopped

  • 2 carrots, peeled and coarsely chopped

  • 1/2 cup coarsely chopped yellow onion

  • 3 tablespoons olive oil

  • 1 to 2 cloves garlic, minced

  • 2 chicken backs (skin on and bone-in)

  • 6 cups water

  • 2 bay leaves

  • 1/4 teaspoon oregano

  • 1/4 pound angel hair pasta

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Spanish Chicken Noodle Soup (Sopa de Pollo con Fideos) ingredients

    The Spruce / Diana Chistruga

  2. Heat a large skillet over medium heat. Add olive oil, garlic, and vegetables, and sauté them for 2 minutes, stirring constantly.

    Olive oil, garlic, and vegetables in a pot on a burner

    The Spruce / Diana Chistruga

  3. Add chicken backs to pan. Brown chicken for 2 to 3 minutes.

    Chicken and vegetables cooking in a pot on the burner

    The Spruce / Diana Chistruga

  4. Add water and bay leaves. Simmer for 1 to 1 1/2 hours. Salt to taste. Chicken will be soft and practically falling off the bones.

    Chicken, vegetables, water and bay leaves in a pot on the burner

    The Spruce / Diana Chistruga

  5. Remove chicken from pot, and separate skin and bones.

    Chicken in a bowl and on a platter

    The Spruce / Diana Chistruga

  6. Return pieces of chicken meat back into soup pot. Add oregano and give a good stir.

    Chicken soup and a wooden spoon in a pot on the burner

    The Spruce / Diana Chistruga

  7. Bring soup to a fast boil. Break dry noodles in half and add noodles to soup.

    Noodles added to the Spanish chicken soup cooking in the pot on a burner

    The Spruce / Diana Chistruga

  8. Cook until noodles are done. Serve while hot.

    Spanish Chicken Noodle Soup (Sopa de Pollo con Fideos) in a pot with a wooden spoon

    The Spruce / Diana Chistruga

Tip

  • The Spanish often use pressure cookers to speed up the cooking time of soups, stews, and bean casseroles. Used according to simple directions, they are safe and can save you lots of time.

Recipe Variations

  • Some Sopa de Pollo con Fideos recipes include potatoes, so don't be afraid to throw some in. You can use white or sweet potatoes.
  • Add other vegetables, if you desire, such as corn, green beans, etc.

How to Store and Freeze

  • This chicken noodle soup can be stored in the fridge in an airtight container for three to four days. 
  • Go ahead and freeze it for up to six months. Just let it cool down, and put in a freezer-safe container. When ready to eat, put it in the refrigerator the night before to defrost.