Sopa de Fideo con Pollo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A light, aromatic soup featuring delicate egg noodles in a savory chicken broth, packed with fresh vegetables and herbs for a comforting Puerto Rican classic. This puerto rican-inspired soups ready in about 35 minutes pairs thinly sliced Chicken breast, Olive oil, medium, finely chopped Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced Chicken breast
• 1 tbsp Olive oil
• 1/2 medium, finely chopped Yellow onion
• 2 cloves, minced Garlic
• 1 medium, finely diced Carrot
• 1 stalk, finely diced Celery
• 4 cups Chicken broth
• 2 oz Egg noodles
• 1, juiced Lime
• 2 tbsp, chopped Cilantro
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add sliced chicken breast and cook for 5 minutes until golden and cooked through, then remove and set aside.
2. Step 2: Add chopped onion, minced garlic, diced carrot, and diced celery to the pot. Cook for 5 minutes until vegetables are softened and onion is translucent.
3. Step 3: Pour in 4 cups chicken broth, bring to a simmer, and add 2 oz egg noodles. Cook for 8 minutes until noodles are tender. Return cooked chicken to the pot, stir in 1/2 tsp salt, 1/4 tsp black pepper, and juice of 1 lime.
4. Step 4: Simmer for 2 more minutes, remove from heat, stir in 2 tbsp chopped cilantro, and serve hot.