This post is sponsored by Barilla

Sopa de Fideos con Pollo, a Mexican version of chicken noodle soup, is a classic family favorite. Served warm and packed with bright springtime flavors, this is the perfect meal for the transition to warmer weather.

Sopa de Fideos con Pollo, a Mexican version of chicken noodle soup in a Mexican blue bowl with a side of lemons

This one-pot recipe is made extra easy with the help of Barilla Protein+ pasta and Fire Roasted Marinara Sauce. With Barilla’s commitment to uncompromising quality, you can have a nutritious, homemade meal on the table on any weeknight.

Why I Love This Recipe

Sopa de fideo (Mexican vermicelli soup) is one of those pure comfort foods that transports me back to childhood with one bite. This version tastes similar to caldo de pollo – it is loaded with chicken and chock full of spring vegetables. It’s a soup that tastes equal parts Italian minestrone and classic American chicken noodle soup – how can you go wrong with that?

For this recipe, I’ve opted to use inexpensive chicken drumsticks. Not only are they budget friendly, they’re also made of dark meat. In my opinion, dark meat is not only more flavorful, but is also unlikely to get overcooked and dry. I call that a win-win-win!

Finally, this yummy soup gets made in just one pot, making clean up a real snap. On those nights when I’m frayed at the edges and running on fumes, I’m all about making dinnertime as easy as possible. Less dishes equals a happy mama, and I’m pretty sure you’ll agree.

Why Barilla is Bueno

Being the mom to two kids while working from home is no easy task, which is something I’m sure many of you can relate to. I’ve taken some much-needed help from my friends at Barilla to make my life just a little bit easier.

With no GMO ingredients in Barilla pastas and experts who source the highest quality ingredients, I turned to their Protein+ pasta and Fire Roasted Marinara to get this nutritious meal on the table.

carrots, onion, garlic, potato, and Barilla pasta and sauce in a wooden bowl on a brown surface

Fideos are sometimes hard to find, but Barilla pastas are thankfully not. Spaghetti or angel hair pasta are a great substitute. And if you’re already making an easy substitution, why not get a little more nutrition out of it? The plant-based formula of Protein+ is made without the addition of eggs – only delicious golden wheat and protein from lentils, chickpeas and peas.

Protein+ pasta adds an extra 10 grams of protein per serving plus nearly 15% of your daily recommended fiber. Plus, all Barilla pastas are expertly made to cook al dente every time!

Since tomatoes aren’t yet in season, the Fire Roasted Marinara is an excellent substitute. I also love that it has bits of charred tomatoes and peppers for a real, homestyle feel for the soup. And I love that I don’t need to get out my blender!

This is also a shortcut you can feel good about, as Barilla premium pasta sauces don’t include any added sugar, preservatives or weird ingredients. This yummy, bold, and slightly spicy marinara is delightfully delicious and made with integrity.

How to Make Sopa de Fideos con Pollo

Heat two tablespoons oil in a large stock pot over medium heat. Generously season chicken with salt, pepper, and lemon pepper. Brown skins of drumsticks on both sides until golden, about 5 to 7 minutes. Set aside.

NOTE: Chicken will not be fully cooked at this point.

Brown skins of drumsticks on both sides until golden in a stockpot

Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2 to 3 minutes. Add potatoes, onion, and zucchini. Cook and stir for about 5 minutes. Set aside.

carrots, potatoes, onion, and zucchini chopped and cooking in white stock pot

Add cut pasta to pot and stir for 1 to 2 minutes until pasta is slightly toasted, but not burned. Set aside.

toasting pasta in a white pot to make Fideo

Add the sauce and garlic to the pot and stir. Lower heat and simmer for 5 minutes.

Place chicken, chicken broth, sautéed veggies, and bring to a boil, lower heat to low and simmer for 15 minutes.

Add pasta and a couple of stalks of green onions and simmer for 3 to 5 more minutes.

tight shot of fideos con pollo in a pot with green onions on top

Check the salt and adjust to taste before serving.

Serve in bowls and garnish with chopped cilantro and lime or lemon wedges if desired. Enjoy!

serving of fideos con pollo with barilla products on the side

Frequently Asked Questions

Can I make sopa de fideos con pollo ahead of time?

Sure! Just note that the pasta will tend to absorb a lot of the liquid. You may want to add more water or some chicken broth while reheating to get it to the proper soup-y consistency.

What can I substitute for the chicken drumsticks?

As long as the chicken is cooked and cut, shredded or chopped, you can swap in any kind that you’d like! To make this meal even easier, there’s no shame in grabbing a pre-cooked rotisserie chicken and using that instead.

What do I do with leftover sauce?

Leftover marinara sauce makes a great pizza sauce or a great dipping sauce for crunchy mozzarella sticks.

More fast and easy meals:

If you made this yummy recipe for Sopa de Fideos con Pollo, please do me the honor of rating and reviewing the recipe below! I always love hearing from my hungry readers. If you want to try this recipe you can also order your ingredients here!

For more delicious dinner inspiration delivered straight to your inbox, be sure to sign up for my email newsletter. You’ll get first access to all of my new posts! You can also follow my kitchen adventures on Pinterest, Facebook, Instagram, or YouTube if you prefer. Don’t forget to tag me in your yummy creations!

large pot of Fideo con pollo on a white and blue runner
Sopa de Fideos con Pollo, a Mexican version of chicken noodle soup

Sopa de Fideos con Pollo

No ratings yet
Sopa de Fideos con Pollo, a Mexican version of chicken noodle soup, is a classic family favorite. Served warm and packed with bright springtime flavors, this is the perfect meal for the transition to warmer weather. 

Ingredients

  • 1 (14.5 ounce) box Barilla Protein+™ Spaghetti, cut into 1-inch pieces
  • 1 1/2 cups Barilla Fire Roasted Marinara Sauce
  • 3 tablespoons olive oil, divided
  • 3 pounds chicken drumsticks
  • lemon pepper
  • salt
  • pepper
  • 2 carrots, chopped
  • 1 potato, peeled and chopped 
  • 1 cup onion, chopped
  • 1 zucchini, chopped
  • 2 garlic cloves, minced
  • 8 cups chicken broth
  • 2 green onions
  • cilantro to garnish (optional)
  • lime of lemon wedges for serving (optional)

Instructions 

  • Heat 2 tablespoons oil in a large stock pot over medium heat. Season chicken with salt, pepper, and lemon pepper and brown skins of drumsticks on both sides 5 to 7 minutes. Set aside (Chicken will not be fully cooked at this point.)
  • Add the other tablespoon of oil to the pot and add the carrots. Cook for about 2 to 3 minutes. Add potatoes, onion, and zucchini. Cook and stir for about 5 minutes. Set aside.
  • Add cut pasta to pot and stir for 1 to 2 minutes until pasta is slightly toasted, but not burned. Set aside.
  • Add the sauce and garlic to the pot and stir. Lower heat and simmer for 5 minutes.
  • Place chicken, chicken broth, sautéed veggies, and bring to a boil, lower heat to low and simmer for 15 minutes.
  • Add pasta and a couple of stalks of green onions and simmer for 3 to 5 more minutes. 
  • Check the salt and adjust to taste before serving. 
  • Serve in bowls and garnish with chopped cilantro and lime or lemon wedges if desired.

Notes

  • Pasta will absorb a lot of the liquid. To reheat leftovers, you may want to add additional broth.
  • This dish can be made adding cooked shredded or chopped chicken.
  • Leftover marinara sauce makes a great pizza sauce or a great dipping sauce for crunchy mozzarella sticks.
Calories: 380kcal, Carbohydrates: 36g, Protein: 26g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 1010mg, Potassium: 967mg, Fiber: 6g, Sugar: 4g, Vitamin A: 2307IU, Vitamin C: 26mg, Calcium: 74mg, Iron: 4mg

Photography: Jenna Sparks