VenezuelanMedium · Hot
Pollo y Fideos Soup with Avocado
A comforting Venezuelan-inspired chicken noodle soup built on a fragrant sofrito, with tender chicken, thin fideos, and creamy avocado stirred in at the end.
Prep
15 min
Cook
30 min
Total
45 min
Method
Build the Sofrito
1
Dice the yellow onion, mince the garlic, and slice the bell pepper into thin strips. Core and dice the tomato.
2
Warm a drizzle of olive oil in your Dutch oven over medium heat. Add the onion and cook gently for 5 minutes until softened and translucent.
3
Add the garlic and bell pepper, stirring for another 3 minutes until fragrant.
4
Stir in the diced tomato and cook for 4 minutes, pressing lightly, until the tomato breaks down into the aromatic base.
Braise the Chicken
5
Season the chicken thighs with salt and black pepper. Nestle them into the sofrito and let them sear undisturbed for 2 minutes per side.
6
Finish with Fideos and Serve
8
Remove the chicken thighs and shred the meat with two forks, discarding bones and skin. Return the shredded chicken to the pot.
9
Break the spaghetti into small pieces and drop them into the simmering broth. Cook for 5 to 6 minutes, stirring occasionally, until the fideos are al dente and tender.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
331
per serving
High in protein · 22gLow sugar · 7gLow saturated fat · 2g
Protein
22g
Carbs
38g
Fat
11g
Sat. fat
2g
Fiber
6g
Sugar
7g
Sodium
667mg
RegularDairy FreeHeart HealthyDiabetes FriendlyHigh ProteinWeight ManagementLow Saturated Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.6m³
Land
31Pt
Runoff
0.1g P
Chicken Thigh drives 71% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
4
Salty
3
Sour
2
Bitter
3
Spicy
Textures
TenderSilkyCreamySaucy
Aromas
SavoryEarthyCitrusyFragrant
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cooking Temperature
Ensure chicken reaches 165°F internal temperature throughout before consumption. Fideos should be cooked to al dente within 5-6 minutes in simmering broth.
Cross Contamination
Use separate cutting boards and utensils for raw chicken and fresh vegetables. Never place cooked ingredients on surfaces that touched raw poultry.
Handling
Handle raw chicken thighs with gloves or washed hands. Discard marinade or brine that has contacted raw poultry. Wash all surfaces, utensils, and hands thoroughly after handling raw chicken.
Allergen Warning
This recipe contains wheat gluten from spaghetti pasta. Not suitable for individuals with celiac disease or wheat allergies. Cross-contact with other allergens may occur if pasta is cooked in shared equipment.
Storage
Refrigerate leftover soup within 2 hours of cooking. Store avocado separately or add fresh to individual servings. Consume within 3-4 days or freeze for up to 3 months.
High Risk Population
Children, elderly, pregnant individuals, and immunocompromised persons should ensure chicken is cooked to proper temperature and soup is reheated to steaming hot before consumption.
Equipment Safety
Use caution when shredding hot chicken with forks. Allow soup to cool slightly before serving to prevent burns from hot liquid and avocado slices.
Pro Tips
Technique
Never rush your sofrito — those first five minutes with the onion are where the soul of the soup lives. Let it go soft and golden before you add anything else, and your patience will be rewarded with a depth of flavor that no spice can replicate.
Substitution
If you can't find thin fideos, break regular spaghetti into small pieces — about the length of a finger works perfectly. The smaller they are, the more they absorb the broth and become silky.
Flavor Boost
A squeeze of lemon at the end is not optional, mi amor. The acid wakes up all the earthy cumin and makes the avocado sing. My abuela used to say the lemon was the secret handshake between the soup and the eater.
From the chef
In Caracas, my grandmother would make a pot of this soup every Sunday when the family gathered. The sofrito would fill the kitchen with that golden smell of slowly cooked onion and pepper, and she would always save the creamiest avocado for the last moment, slicing it right over each bowl. Now, in my small Poblenou kitchen, I make this same soup for the Venezuelan families who come looking for a taste of home — and every time, I hear Abuela's voice telling me: 'La sopa está lista cuando el corazón se siente lleno.'
TagsComfort FoodSofritoAvocadoOne PotWeeknight DinnerChicken
AllergensWheatGluten
Source: generated · June 10, 2026