It’s the ultimate comfort food—warm, creamy, and soul-satisfying.
Budget-friendly and made with pantry staples.
Great for using up leftover chicken or vegetables.
Kids love the creamy texture and pasta combo.
It’s easy to prepare and scales well for a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
elbow macaroni boneless chicken breast or thigh water or chicken broth evaporated milk carrots, diced celery, chopped cabbage, shredded onion, chopped garlic, minced butter or oil salt and pepper fish sauce (optional, to taste) cheese (optional, for topping)
Directions
Boil the chicken in water or broth until fully cooked (about 15–20 minutes). Remove, shred, and set aside. Reserve the broth.
In a large pot, heat butter or oil over medium heat. Sauté garlic and onions until fragrant and translucent.
Add the carrots and celery. Cook for 3–4 minutes until slightly tender.
Stir in the shredded chicken . Season with salt, pepper, and fish sauce if using.
Pour in the reserved broth and bring to a boil.
Add the elbow macaroni. Cook until pasta is al dente, stirring occasionally to prevent sticking.
Lower the heat and pour in the evaporated milk. Stir gently to combine and heat through—do not boil.
Add the shredded cabbage and cook for 2–3 minutes or until wilted.
Adjust seasoning if needed. Serve hot, optionally topped with grated cheese.
Swap elbow macaroni with other pasta like shell or penne.
Add sweet corn or green peas for more color and texture.
Use fresh milk or all-purpose cream instead of evaporated milk for a richer soup.
Make it vegetarian by using tofu and vegetable broth, skipping the meat and hotdogs.
Storage/Reheating
Store leftover sopas in an airtight container in the fridge for up to 3 days. To reheat, warm on the stovetop over low heat. Add a splash of milk or water to loosen the consistency. Avoid boiling during reheating to keep the milk from curdling. Sopas does not freeze well due to the dairy content and pasta texture changes.
FAQs
Can I use fresh milk instead of evaporated milk?
Yes, you can substitute fresh milk, though the soup may be slightly less rich. Add cream if you want more creaminess.
What’s the best pasta for sopas?
Elbow macaroni is traditional, but other small pasta types like shells or ditalini also work well.
Can I make this without chicken?
Yes, you can use tofu or just increase the vegetables for a vegetarian version.
Can I add cheese?
Absolutely. A sprinkle of grated cheese on top adds extra richness and flavor.
What kind of vegetables can I use?
Carrots, celery, and cabbage are most common, but you can also add corn, green beans, or spinach.
How do I prevent the pasta from getting soggy?
Cook pasta just until al dente and avoid overcooking after adding the milk. Don’t let the soup boil once milk is added.
Is fish sauce necessary?
No, it’s optional. It adds umami, but you can use salt or soy sauce instead.
Can I freeze chicken sopas?
It’s not recommended due to the milk and pasta, which may separate and turn mushy after thawing.
Can I prepare this ahead?
Yes. Make the soup base and cook pasta separately. Combine and reheat when ready to serve.
What protein alternatives can I use?
Try canned tuna, ground beef, or hotdogs as alternative protein sources.
Conclusion
Chicken Sopas is the perfect bowl of warmth and comfort. Whether you’re feeling under the weather or just craving something creamy and filling, this Filipino classic delivers both nourishment and nostalgia. Simple to make and endlessly customizable, it’s sure to become a family favorite at your table.
Chicken Sopas is a creamy Filipino macaroni soup made with shredded chicken, vegetables, pasta, and milk. It’s hearty, comforting, and perfect for cold days or anytime you need a warm, satisfying meal.
Ingredients
2 cups elbow macaroni
1 lb boneless chicken breast or thigh
6 cups water or chicken broth
1 can (12 oz) evaporated milk
1 medium carrot, diced
2 stalks celery, chopped
2 cups cabbage, shredded
1 small onion, chopped
3 cloves garlic, minced
2 tablespoons butter or cooking oil
Salt and pepper, to taste
1 tablespoon fish sauce (optional)
Grated cheese (optional, for topping)
Instructions
In a pot, boil chicken in water or broth until fully cooked (15–20 minutes). Remove chicken, shred, and set aside. Reserve the broth.
In a large pot, heat butter or oil over medium heat. Sauté garlic and onions until fragrant and translucent.
Add diced carrots and chopped celery. Cook for 3–4 minutes until slightly tender.
Add shredded chicken. Season with salt, pepper, and fish sauce (if using).
Pour in reserved broth and bring to a boil.
Add elbow macaroni and cook until al dente, stirring occasionally to prevent sticking.
Lower heat and pour in evaporated milk. Stir gently to combine and heat through (do not boil).
Add shredded cabbage and cook for 2–3 minutes until wilted.
Adjust seasoning if needed. Serve hot with optional grated cheese on top.
Notes
Use rotisserie chicken to save time.Stir in corn or peas for more texture and color.Do not boil after adding milk to avoid curdling.Add cheese for a richer, creamier flavor.Store in the fridge up to 3 days; reheat gently with extra milk or water as needed.
