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Sopa de Pollo

A soothing Spanish chicken soup featuring seared chicken thighs, delicate fideos noodles, and tender aromatic vegetables simmered in broth.

50 minEasyServes 4340 cal/serving

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Ingredients

  • 2 tbsp olive oil
  • 1.5 lbs bone-in chicken thighs, trimmed
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 carrots carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups chicken broth
  • 4 oz fideos noodles
  • 1/4 cup fresh parsley, chopped

Instructions

  1. 1

    Heat 2 tbsp olive oil in a large soup pot over medium heat.

  2. 2

    Add 1.5 lbs trimmed bone-in chicken thighs and sear until browned on both sides, about 8 minutes total.

  3. 3

    Transfer chicken to a plate, leaving the fat in the pot.

  4. 4

    Add 1 medium diced yellow onion, 4 minced garlic cloves, 2 carrots sliced carrots, and 2 sliced celery stalks to the pot and cook for 5 minutes until softened.

  5. 5

    Return chicken to the pot and pour in 6 cups chicken broth.

  6. 6

    Simmer over medium-low heat for 20 minutes until chicken reaches an internal temperature of 165°F.

  7. 7

    Remove chicken, shred the meat off the bone, and return shredded meat to the broth.

  8. 8

    Stir in 4 oz fideos noodles and simmer for 6 minutes until the noodles are tender.

  9. 9

    Garnish with 1/4 cup chopped fresh parsley before serving.

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Questions

How much time should I plan for Sopa de Pollo?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Simmer over medium-low heat for 20 minutes until chicken reaches an internal temperature of 165°F."

What internal temperature should Sopa de Pollo reach?

For Sopa de Pollo, the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Sopa de Pollo?

Step 2 reads: "Add 1.5 lbs trimmed bone-in chicken thighs and sear until browned on both sides, about 8 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Sopa de Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Sopa de Pollo uses 1.5 lbs bone-in chicken thighs, trimmed.

Can I make Sopa de Pollo gluten-free?

Yes. The gluten in Sopa de Pollo is 4 oz fideos noodles. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How many calories are in Sopa de Pollo?

One serving (the recipe makes 4) is about 340 calories, with 28 g protein, 22 g carbohydrate and 14 g fat, plus 3 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

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