Comforting Mexican pasta soup with shredded chicken and tomato
About this recipe
Classic Mexican macaroni (codito pasta) soup with shredded chicken in a tomato broth with coriander. The ultimate comfort dish in Mexican homes across the country.
History & Origin
Pasta soup holds a special and irreplaceable place in everyday Mexican cooking. Its history is a beautiful example of how Mexico adopted and transformed a European ingredient — Italian pasta — to create something completely its own and different. Pasta arrived in Mexico during the 19th century, but it was in the early decades of the 20th century that it became massively popular thanks to domestic industry and Italian immigrants who settled in the country. Elbow macaroni, that small curved tube-shaped pasta, quickly became a favourite for its texture and the way it traps the tomato broth inside its hollow centre. The technique of frying dry pasta in hot oil before adding stock — known in Mexico as sopa seca or sopa aguada — is purely Mexican and has no equivalent in Italian cooking. This toasting process gives the pasta a nutty flavour that perfectly complements the tomato broth with garlic and onion. In heartier versions like this one with shredded chicken, the soup becomes a complete meal that feeds the whole family. Macaroni soup with chicken is emotional medicine: the aroma of tomato frying with garlic and onion instantly brings back memories of grandmother's kitchen, rainy afternoons and the warmth of the Mexican home.
Estimated cost
£5.00
Total cost
£0.83
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
280
Calories
22g
Protein
32g
Carbohydrates
7g
Fat
2g
Fibre
610mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Place the chicken in a pot with water, half an onion, 2 garlic cloves and salt. Cook over medium heat for 30–40 minutes until cooked through. Shred the chicken and reserve the stock.
💡 The cooking stock is the base of the soup — do not discard it or replace it entirely with shop-bought stock.
- 2
Blend the tomatoes with the remaining garlic and onion. Strain and set aside.
💡 Roasting the tomatoes before blending adds a deeper, smokier flavour.
- 3
Heat the oil in a pot over medium-high heat. Add the dry macaroni and fry, stirring constantly, until lightly golden and smelling toasted, about 3–4 minutes.
💡 This step is essential: toasted pasta has a completely different flavour to untoasted pasta.
- 4
Pour the strained tomato sauce over the hot pasta. Careful of the steam. Fry for 1–2 minutes, stirring well.
- 5
Add the hot chicken stock and the shredded chicken. Bring to the boil then reduce to medium heat. Cook for 12–15 minutes until the pasta is al dente.
💡 Taste the seasoning before serving; add salt if needed.
- 6
Serve immediately in deep bowls, piping hot. Garnish with fresh chopped coriander. Serve with lime wedges and chilli to taste.
💡 This soup thickens as it sits; if there are leftovers, add more stock when reheating.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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