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You are here: Home » Recipes » Mexican Soups

Sopa de Fideos con Pollo

Published: Apr 6, 2011 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

Who doesn’t have a favorite soup? A soup that takes you back to a special place or time. A soup that makes you think about that particular person that prepares it especially for you. Or a soup that makes you feel well and even happy!

Mexican Vermicelli Soup with Chicken and Vegetables

Sopa de Fideos con Pollo Receta / Mexican Vermicelli Soup with Chicken and Vegetables


This soup takes me back to my childhood when coming back from school my mom was waiting for us with a” Sopa de Fideo”. I know, it is some of the most humble dishes of our everyday Mexican cuisine but it is one that will show up in so many homes across the country. Like the “Chicken Noodle Soup” in America.

I haven’t cooked this soup for a long time until I saw my friend Nora posting it on her blog. I even made it twice in a week! Just using the veggies I had on hand like carrots, zucchini, chayote, spinach, or whatever is deep down in your refrigerator’s vegetables drawer.

How to make Sopa de Fideos con Pollo

JUMP TO FULL INSTRUCTIONS

INSTRUCTIONS:

Mexican Vermicelli Soup with Chicken and VegetablesVermicelli Soup with Chicken and Vegetables

1. Prepare all your ingredients dicing the vegetables. (Please check the ingredients list below)

2. Add 1 tablespoon of the oil in your soup pot over medium heat.

Vermicelli Soup

3. Add the Vermicelli and lightly stir fry it. This will take a couple of minutes. Remove and place in a separate plate.

Mexican Vermicelli Soup with Chicken and Vegetables, quick and easy

4. Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2-3 minutes. Add potatoes, onion, chayote, and zucchini. Cook and stir for about 5 minutes. While the vegetables are cooking place the tomato and the garlic cloves in the blender with the cup of water and blend until smooth.

Vermicelli Soup, step by step instructions with photos of the process.

5. Add the tomato-garlic mixture to the pot and stir. Lower heat and simmer for 5 minutes.

Vermicelli Soup, step by step instructions

6. Add the Vermicelli and simmer for 3 more minutes. Vermicelli cooks very fast.

Vermicelli Soup

7. Stir in the chicken, the chicken borth, and simmer until the Vermicelli is tender. Season with salt and pepper.

Vermicelli Soup, Easier Than You Think

8. Serve in bowls and garnish with chopped cilantro an a squeeze of lemon juice if desired.

¡Buen provecho!

Mely,

And now, tell me: What is your favorite soup?

More recipes:
Sopa Seca de Fideos, Mexican Noodles
Authentic Mexican Recipes and Dishes

📖 Recipe

Mexican Vermicelli Soup with Chicken and Vegetables

Mely Martínez
Mexican Vermicelli Soup with Chicken and Vegetables | It is some of the most humble dishes of our everyday Mexican cuisine but it is one that will show up in so many homes across the country. Like the “Chicken Noodle Soup” in America.
4.85 from 13 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soups
Cuisine Mexican
Servings 8
Calories 382 kcal

Ingredients
  

  • 3 Cups of cooked shredded chicken or cut in cubes
  • 8 cups of chicken stock
  • 8 ounces of Vermicelli
  • 2 small diced carrots About 1 ¼ cup
  • 1 diced zucchini About 1 cup
  • 1 diced Chayote about 1 ½ cup
  • 1 Small diced potato 6 ½ ounces
  • 2 Tomatoes chopped /10 ounces/3cups
  • 2 Garlic cloves
  • ¼ of an Onion finely diced/2 ounces/About ½ cup
  • 2 Tablespoon of olive oil or vegetable oil
  • 1 cup of water
  • Salt to taste and freshly ground black pepper
  • Some finely Chopped Cilantro to garnish or just the springs
  • Lemon Wedges for serving

Instructions
 

  • Prepare all your ingredients dicing the vegetables.
  • Add 1 tablespoon of the oil in your soup pot at medium heat.
  • Add the Vermicelli and lightly stir fry it. This will take a couple of minutes. Remove and place in a separate plate.
  • Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2-3 minutes. Add potatoes, onion, chayote and zucchini. Cook and stir for about 5 minutes. While the vegetables are cooking place the tomato and the garlic cloves in the blender with the cup of water and blend until smooth.
  • Add the tomato-garlic mixture to the pot and stir. Lower heat and simmer for 5 minutes.
  • Add the Vermicelli and simmer for 3 more minutes. Vermicelli cooks very fast.
  • Stir in the chicken, the chicken broth,  and simmer until the Vermicelli is tender. Season with salt and pepper.
  • Serve in bowls and garnish with chopped cilantro an a squeeze of lemon juice if desire.

Nutrition

Serving: 1.5cupCalories: 382kcalCarbohydrates: 41gProtein: 21gFat: 13gSaturated Fat: 3gCholesterol: 47mgSodium: 453mgPotassium: 747mgFiber: 2gSugar: 6gVitamin A: 2905IUVitamin C: 16.3mgCalcium: 47mgIron: 2.9mg
Tried this recipe?Let us know how it was!

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    Mexican Pasta Soup with Spinach
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    Squash Vine and Shoots Soup
  • Potato soup recipe
    Mexican Potato Soup

Reader Interactions

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  1. Randye D

    January 22, 2022 at 1:50 pm

    5 stars
    This is so good. It is my new favorite soup. I have made it twice so far and have shared it with friends and family. My husband calls it Mexican Pho. My 14 year old granddaughter, who lives in Acapulco, loves it too. Thank you so much for the recipe!

    Reply
  2. Teresa B

    October 10, 2021 at 4:41 pm

    Hi Mely - can this be made with tomato sauce instead of fresh tomatoes?

    Reply
    • Mely Martínez

      October 14, 2021 at 1:00 pm

      Hello, Teresa,
      If you do not have fresh tomatoes, that will be an alternative. I have never made it like that, so I'm not sure about the measurements.

      Reply
  3. Gaby

    August 24, 2019 at 10:20 am

    Hi . I was wondering if i don't have chicken stock can i add water instead?

    Reply
    • mmartinez

      August 24, 2019 at 3:06 pm

      Hello Gaby,
      Yes, you can use water instead of the chicken stock.

      Reply
  4. Martina Melendez

    December 04, 2018 at 4:04 pm

    Hi! You have chicken stock in the ingredients list, but it is not in the instructions. When/how do I add the chicken stock?

    Reply
    • mmartinez

      December 05, 2018 at 4:41 pm

      Hello Martina, add in step 7, with the chicken. Enjoy!

      Reply
  5. Corrina Perez

    July 23, 2018 at 4:28 pm

    Love!! How would I incorporate this into a pot of boiling chicken legs? Would I fry the fideos before adding into the pot, and add the tomato sauce in the pot as well? How do you recommend I do this? Thank you in advance?

    Reply
    • mmartinez

      July 24, 2018 at 6:59 am

      Hello Carolina,
      You can skip the frying part, but I highly recommend it since it also adds flavor and the fideos won't stick together this way. And yes, add the tomato sauce to the pot.

      Reply
  6. Jorge Reyes

    December 27, 2017 at 6:10 pm

    5 stars
    Gracias por la receta tratare de hacerla en cuanto pueda y mi sopa favorita es clam chowder.

    Reply
  7. Anonymous

    September 30, 2016 at 1:54 am

    Mely, you should post a Mexican alphabet soup (Sopa de letra). My husband wants me to make him some, but I usually use Mexicoinmykitchen to make all my Mexican dishes.. Besos Leslie Rodriguez

    Reply
    • mmartinez

      September 30, 2016 at 11:36 am

      Hello Leslie,
      I will have to post that recipe pretty soon. Happy cooking!

      Reply
  8. Ernesto

    March 07, 2014 at 4:44 am

    Ran across your blog and I found it very impressive , especially this Sopa de fideos, I do a very close recipe, as a Illinois raised Mexican, we had this often I did a version and submitted it to a cookbook and got big favorable responses , my great aunt from Corpus Christy Texas was a big inspiration in my life. I am a chef been one for 42 years did my study in Long Beach California, you have a great list of recipes.
    Chili Colorado is my favorite.
    Chef Ernesto`

    Reply
    • Mely

      March 08, 2014 at 1:39 am

      Thank you! Ernesto for taking the time to write about your cooking experience. I must have a great repertory of recipes yourself.

      Happy cooking!

      Mely

      Reply
  9. Mely

    July 02, 2013 at 4:00 pm

    Hello Shell,

    And thank you for your kind comments, it is good to know this recipe is working for the many readers that stop by this blog. Your comments also helps readers to decide on trying a recipe.

    Please follow us in facebook where I post pictures of my cooking during the week.

    Saludos!

    Mely

    PS. My mom is from Veracruz too.

    Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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