Description
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.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
