How to Make Hearty Sopa de Pollo with Chicken Noodle Soup

Simple Summary

Sopa de Pollo with Chicken Noodle Soup is a comforting fusion dish that combines the rich flavors of traditional Mexican sopa de pollo with the familiar comfort of American-style chicken noodle soup.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8
• Difficulty: Intermediate

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and finely chopped (optional)
• 2 tomatoes, diced
• 8 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 8 oz egg noodles
• 1/4 cup chopped fresh cilantro
• 2 limes, cut into wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken pieces and brown on all sides, about 8-10 minutes. Remove chicken and set aside.

2. In the same pot, add onion, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.

3. Add garlic and jalapeño (if using) and cook for another minute until fragrant.

4. Return the chicken to the pot and add diced tomatoes, chicken broth, bay leaves, oregano, cumin, and coriander. Bring to a boil, then reduce heat and simmer for 30-35 minutes until chicken is cooked through.

5. Remove chicken pieces and let cool slightly. Shred the meat, discarding bones and skin.

6. Return shredded chicken to the pot and add egg noodles. Simmer for an additional 6-8 minutes until noodles are tender.

7. Season with salt and pepper to taste.

8. Stir in chopped cilantro just before serving.

9. Ladle soup into bowls and serve with lime wedges on the side for squeezing over the top.

Chef's Notes

• For a spicier soup, leave the seeds in the jalapeño or add a dash of hot sauce.
• You can use boneless, skinless chicken breasts or thighs instead of a whole chicken to save time.
• To make this soup gluten-free, substitute the egg noodles with rice or corn-based noodles.
• The soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutritional Info

Per serving (based on 8 servings): Approximately 320 calories, 25g protein, 12g fat (3g saturated), 30g carbohydrates, 3g fiber. This soup is rich in vitamins A and C from the vegetables, and provides a good source of lean protein from the chicken.

Serving Suggestions

Serve this hearty soup as a main course with warm corn tortillas or crusty bread on the side. Garnish with additional fresh cilantro, sliced avocado, or a dollop of sour cream. For a complete meal, pair with a light green salad dressed with lime vinaigrette. This soup is perfect for chilly evenings, when fighting a cold, or as a comforting weekend lunch.