Puerto Rican Chicken Noodle Soup (Sopa de Fideos con Pollo de Puerto Rico) {Recipe}

by Melanie Edwards on January 23, 2014 · 33 comments

in Puerto Rico, Recipes

Puerto Rican Chicken Noodle Soup Recipe (Sopa de Fideos con Pollo de Puerto Rico)

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Though cold winter weather isn’t something we experience in Puerto Rico, this doesn’t stop us from enjoying a nice warm bowl of sopa de fideos con pollo on any given day. Sopa de fideos con pollo de Puerto Rico (because you’ll find sopa de fideos in other Latin American countries as well) is Puerto Rican chicken noodle soup and it is nothing like the American version, but very delicious. I know much of the country is currently experiencing very cold weather – we are too here in Florida – and warm soup is definitely something we could all use more of at the moment! Why not try this recipe for Puerto Rican chicken noodle soup and let me know what you and your family think? It’s simple to make and uses ingredients you can easily find at your local Walmart. Ready to give it a go?

Puerto Rican Chicken Noodle Soup Recipe (Sopa de Fideos con Pollo de Puerto Rico)

Puerto Rican Chicken Noodle Soup Recipe (Sopa de Fideos con Pollo de Puerto Rico)


  • 6 chicken drumsticks, or about 1/2 a chicken
  • Fideos (Fidelini noodles), 10 oz bag – you should be able to find these in the Latino/Hispanic food aisle at your local Walmart or can even purchase them on Walmart.com
  • Potatoes, about 3 medium, rinsed, peeled, and chopped into eighths
  • Carrots, about 10 baby carrots
  • Adobo
  • Meat tenderizer
  • 4 cups water
  • Sazón, 1/2 packet
  • 1 Tbsp sofrito
  • 1 Tbsp tomato paste
  • 2 Tbsp tomato sauce
  • 1/2 Tbsp cooking oil
  • Salt to taste

*To see pictures and links for many of these ingredients, read 5 Must-Have Ingredients for Cooking Puerto Rican Food*


  1. Season chicken with adobo and meat tenderizer.
  2. Add chicken to large pot with water, sazón, sofrito, tomato paste, tomato sauce, oil, and salt.
  3. Cook on medium heat until chicken is somewhat tender.
  4. Add carrots and continue cooking on medium heat until carrots are tender, about 30-35 minutes.
  5. Add potatoes and continue cooking on medium heat until potatoes are tender, about 15 minutes.
  6. Add noodles and raise heat to medium-high heat. Cook about 10 minutes until noodles are cooked and broth thickens a bit. Keep an eye on the pot – if the broth thickens enough, but noodles aren’t cooked, lower heat again to medium and simmer longer.

You can enjoy your sopa de fideos con pollo with a side of white rice. Honestly, you can serve this a couple of ways. In my family, some of us like our sopa de fideos served in a bowl so we can mix in a bit of white rice (my personal preference), while others prefer to eat their sopa de fideos over white rice instead. No matter what your preference ends up being, your family is sure to love this recipe for Puerto Rican chicken noodle soup. The great thing too is that this recipe for Puerto Rican chicken noodle soup works great for cooking ahead and freezing so you can have it ready to go on a busy night!

Puerto Rican Chicken Noodle Soup Recipe (Sopa de Fideos con Pollo de Puerto Rico)

Have you ever eaten Puerto Rican chicken noodle soup? What’s your favorite soup to eat when it’s cold outside?

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{ 33 comments… read them below or add one }

Mocha Dad February 1, 2014 at 8:09 pm

I will be making some of this soup. It looks great.


Melanie Edwards February 2, 2014 at 7:59 pm

You’ll love it! Enjoy!


Yazmin Jazelle April 8, 2014 at 6:39 pm

This looks delicious! I haven’t made a chicken soup in forever. I will definitely be trying this. Its so simple but authentic. And I LOVE the fact that adobo was an ingredient lol… I always secretly feel weird about listing adobo or sason as an ingredient. But we are who we are right? We cant help it lol. Great recipe! Thank you!


Melanie Edwards April 9, 2014 at 2:06 pm

So glad you like the recipe. I always list my seasonings and I pretty much always season with adobo and/or sazón! 😉


Rebecca June 19, 2014 at 5:58 pm

THANK YOU! For making this Puertorrican able to cook “sopa” !

Are there any special precautions to take when cooking ahead so I can freeze it? The potatoes and carrots will not defrost well, right? Any tips are greatly appreciated. Thank you.


Melanie Edwards June 23, 2014 at 12:49 pm

Rebecca, I’ve never had an issue with the potatoes or carrots defrosting. The only tip I can recommend is that when you defrost the soup, you do so on the stove and that you add a little more water, since likely the noodles will absorb much of the liquid. You may have to add a little more salt too to account for the extra water you added. But, the potatoes and carrots should defrost just fine. Enjoy your sopa!!


Chrissy September 25, 2014 at 4:05 pm

I am Italian and my fiancé is Puerto Rican. So happy to cook food from his heritage….. And he loved this recipe so thank you!


Melanie Edwards September 30, 2014 at 11:13 am

Chrissy, I’m so happy to hear your fiancé loved this recipe and that you were able to cook a bit of food to honor his heritage! :) How sweet!


maggie December 16, 2014 at 12:27 pm

Will this soup work with chicken breast? Not a dark meat person myself. Thank you!


Melanie Edwards December 16, 2014 at 2:08 pm

Yes, Maggie, it will! I suggest cutting the breast into chunks or even shredding it. Enjoy!


Clara January 10, 2015 at 6:24 pm

Sazon, adobo and flavor enhancers are NOT traditional puerto rican ingredients. I was born and raise
These ingredients are nothing but monosodium glutamate. MSG can adversely affect persons with high blood pressure. As a retired nurse ( with high blood pressure and sensitivity to MSG ) and a native puerto rican, I urge you to please reconsider using these ingredients in your recipes.

Everything else in this delicious recipe is true to tradition.


Melanie Edwards January 31, 2015 at 8:38 pm

Clara, using sazon and adobo has become very customary in Puerto Rican cooking, though sadly, yes, sazon does have MSG. However, for those that wish to make their own sazon, they can do so without the MSG!


Lori January 20, 2015 at 8:23 pm

I have the flu and made this soup… It is absolutely delicious. I added some calabaza 5 minutes before the noodles. I doubled the recipe and froze half. It’s better than what i take out outy local Spanish restaurant!!!!


Melanie Edwards January 31, 2015 at 8:33 pm

Love that you added calabaza! I enjoy that flavor very much, as well.


Suza February 9, 2015 at 1:01 pm

Deliciosa con pura sabor y aceite!


Melanie Edwards February 10, 2015 at 9:07 pm

Gracias! 😉


Dorie February 10, 2015 at 6:13 pm

Do you use the entire bag of noodles? It sounds delish can’t wait to make it!


Melanie Edwards February 10, 2015 at 9:09 pm

Dorie, you can use 1/2 the bag if you don’t want many noodles, but I did use the entire bag.


jhylarymar February 23, 2015 at 5:43 pm

Did the recepi it’s great love it?????


Melanie Edwards February 24, 2015 at 2:24 pm

That’s wonderful!


Hope March 4, 2015 at 7:44 pm

I’m craving Puerto Rican chicken noodle soup. It’s freezing up here in Lancaster PA! I have all the ingredients but not fideos. I do have thin spaghetti, can I use that? I’d like to make this tomorrow. Thank you.


Melanie Edwards March 10, 2015 at 3:40 pm

Yes, using thin spaghetti or other thin noodle would work!


Tony April 7, 2015 at 4:57 pm

Just made this recipe and it came out great. Thank you


Melanie Edwards April 9, 2015 at 2:36 pm

So glad to hear it!


Lisa Claudio August 15, 2015 at 3:09 pm

I am making this for my husband who is Puerto Rican I amnotand this is my first shot at making something authentic for him hope he likes it


Melanie Edwards August 17, 2015 at 9:11 pm

I love that, Lisa! Hope you both enjoy!


Maribel Herrera October 13, 2015 at 1:23 pm

I am making this tonight!! so simple!


Melanie Edwards October 15, 2015 at 7:42 pm

It really is a simple, but very delicious recipe!


Maria October 25, 2015 at 1:38 pm

Do you have to add oil to the soup?..I’m trying to remember how my mom made hers, she recently passed. These ingredients sound familiar but I don’t remember adding oil. Is it vegetable, corn or olive oil?


Melanie Edwards October 28, 2015 at 7:06 pm

I believe the oil is to avoid ingredients sticking, especially the noodles. I use vegetable cooking oil, but I think olive oil could work too.


Rosa Pérez November 12, 2015 at 11:35 pm

FYI.. the sazón and adobo can be found with NO MSG in the brand Badia. Everyone at home cannot tell the difference so it’s a winner. As for this sopa de pollo receta, riquísimo. Of course, I tweeked it because that is what all native puertoriqueños do. Nonetheless, I give it a WEEEPAAAA! Muchísima gracias :)


Melanie Edwards November 16, 2015 at 11:41 am

Muchas gracias, Rosa! Of course, we tweak it. 😉 And thanks for that info about the sazón!


Christina November 19, 2015 at 3:08 pm

Hi! this sounds so good, I have to ask though- can this be made in a crock-pot/slow cooker? Obviously leaving the noodles added in last.


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