Chicken Sopas just hits different when it’s rainy, you’re fighting a cold, or you just plain need a warm bowl of comfort. Seriously, I can’t count how many times this creamy Filipino macaroni soup basically saved me from a crummy day. Ever tried to cheer up a picky eater? Sopas usually does the trick. And if you’ve never made this at home, stop right now and keep reading—you’ll thank yourself later. 
Ingredients
Okay, let’s talk ingredients. You don’t need anything fancy. In fact, you probably have a good chunk of this stuff in your kitchen already.
- Macaroni pasta (elbow is the classic choice! Let’s be honest, it’s non-negotiable for chicken sopas)
- Shredded cooked chicken (rotisserie works in a pinch but leftover roast chicken also rocks)
- Hot dogs, sliced—hey, trust me on this, it’s Filipino style
- Chopped carrots
- Cabbage, thinly sliced
- Garlic, minced
- Onion, chopped
- Evaporated milk (nope, regular milk won’t taste the same)
- Chicken broth
- Salt, pepper, and fish sauce (patis) to taste
The evaporated milk turns the soup creamy, almost nostalgic. Without it, I swear the whole thing feels off. But don’t stress too much if you have to make substitutions—this soup is forgiving. For a step-by-step with extra veggie ideas, see creamy chicken sopas with macaroni and vegetables. 
Cook macaroni
Now, listen up: pasta can make or break your whole pot. I cook my macaroni just to al dente—don’t overboil it till it’s mush. Boil water in a big pot, toss a pinch of salt, and then put in your macaroni. Stir every so often. For stubbornly sticking noodles, I just yell at them—a little kitchen drama.
Check the package for timing (usually 7-8 minutes). Once it’s done, drain and set aside, but keep a splash of that starchy pasta water. That secret splash can loosen up the soup later or save the day if it thickens too much. And don’t rinse your pasta! All that surface starch helps your creamy chicken sopas soak up flavor.
If you want to multitask, while pasta’s cooking, you can start chopping your veggies or shredding your chicken. Believe me, this little hack makes everything go smoother.
“Made this for Sunday lunch, and my family finished the whole pot! Nothing beats homemade chicken sopas on a rainy afternoon.” – Lea, from Quezon City
Add chicken and milk
Time for the flavor boost! Get a big pot, heat a bit of oil, and sauté onion and garlic until your kitchen smells like home. I throw in carrots next, then cook a couple minutes to soften.
Add your shredded chicken and those hot dog slices. Just toss ‘em in—don’t be shy. Trust me, the hot dogs are what make chicken sopas kinda addictive (well, at least in my house).
Now pour in chicken broth. Let it come to a light boil. Stir in the cooked macaroni, and here’s the moment of truth—add the evaporated milk. Keep stirring so it turns creamy, not clumpy.
This is also where I might drop a little fish sauce. Makes the flavor extra legit. If you wanna see a version in a slow cooker (lazy day lifesaver), here’s a crockpot chicken sopas filipino macaroni soup for cozy nights.
Simmer
Once you add the milk, you don’t want the soup boiling like crazy. If you do, weirdly, the milk might curdle (I learned the hard way). So just let it simmer gently.
Next goes the cabbage! Add it last so it stays crisp and green, not sad and soggy. Throw it in and let everything bubble gently for maybe five minutes. If your soup thickens too much, remember that splash of pasta water you saved? Perfect time to use it.
Taste for salt, pepper, and maybe a few drops more fish sauce. Hit it with some extra black pepper if you’re spice-happy like me. And FYI, the soup gets creamier the longer it sits, but it also soaks up liquid—so keep extra chicken broth handy if you want seconds later.
“There’s something about the creaminess. I never realized how simple chicken sopas was to make from scratch until I tried. My kids now ask for it every week!” — Toni, local reader
Serve warm
Here’s the best part. Chicken sopas isn’t exactly fancy but man, it feels like five-star restaurant comfort food if you do it right. Ladle that soup into big bowls—go big or go home. Top with crispy bits (crushed toasted garlic, if you have it) or a little sprinkle of cheese, Filipino style.
Here are some not-so-optional ways to enjoy:
- Pair it with SkyFlakes crackers (trust me, classic Pinoy move)
- Serve with pan de sal if you want dunking action
- Squeeze a bit of calamansi or lemon if you want the tiniest zing
And oh—if you have leftovers? Just reheat gently with a splash of broth or milk. It’s kinda even better the next day (I swear, it’s true).
If soups are your thing, check out this arroz caldo filipino chicken and rice porridge for cozy mornings for another Filipino classic.
Common Questions
Can I use other types of pasta?
Sure, but elbow is traditional for chicken sopas. Shells or small penne work if you’re in a pinch.
What if I don’t eat hot dogs?
Skip them or use extra chicken. Sometimes sliced ham or even spam gets added for a twist.
Is there a dairy-free version?
You can use plant-based milks, but flavor and creaminess might change. Coconut milk works in a pinch, though it’ll taste a bit different (but still yummy).
How can I make it more filling?
Add potatoes or toss in more chicken. Some folks also love a hard-boiled egg sliced on top.
How long does chicken sopas last in the fridge?
Up to three days, easy. Just remember—the pasta will soak up more liquid as it sits, so add a splash of broth before reheating.
Why You Gotta Try It This Week
Maybe you’re looking for “that” cozy, nourishing soup. Or hunting for a happy childhood food that even your picky cousin will slurp down. Chicken sopas just never disappoints. You don’t need pro chef skills. You just need a bit of love, a stovetop, and a can of evaporated milk.
Want a step-by-step approach? The Macaroni Chicken Sopas Recipe (Filipino Chicken Noodle Soup) gives you another solid look at this dish. Or wander my blog for ideas: you might stumble across creamy chicken sopas with macaroni and vegetables or a twist with chicken afritada tomato based filipino chicken stew.
Don’t overthink it. Grab your pot and see what I mean. This soup’s ready to beat any bad weather, cold, or homesick mood you’ve got. 
Chicken Sopas
Ingredients
Pasta & Broth
- 2 cups Macaroni pasta (elbow) Cook until al dente.
- 4 cups Chicken broth Use for simmering the soup.
Main Ingredients
- 2 cups Shredded cooked chicken Rotisserie or leftover roast chicken works well.
- 1 cup Sliced hot dogs A traditional Filipino addition.
- 1 cup Chopped carrots Adds sweetness and color.
- 1 cup Cabbage, thinly sliced Add last to maintain crispness.
- 2 cloves Garlic, minced For flavor.
- 1 medium Onion, chopped Sauté until translucent.
Creamy Components
- 1 can Evaporated milk Essential for creaminess.
Seasonings
- to taste Salt
- to taste Pepper
- to taste Fish sauce (patis) Adds umami flavor.
Instructions
Cook the Pasta
- Boil water in a large pot, adding a pinch of salt. Cook the macaroni according to package instructions (about 7-8 minutes) until al dente. Drain and set aside, reserving a splash of pasta water.
Prepare the Base
- In a large pot, heat a bit of oil. Sauté the onion and garlic until fragrant.
- Add the chopped carrots and cook until softened.
- Stir in the shredded chicken and sliced hot dogs.
Simmer the Soup
- Pour in the chicken broth and bring to a light boil. Add the cooked macaroni and the evaporated milk, stirring to combine.
- Reduce to a simmer, then add the cabbage. Let everything simmer gently for about 5 minutes.
- Adjust seasoning with salt, pepper, and more fish sauce if necessary.
Serve
- Ladle the soup into bowls and top with crispy bits, crushed toasted garlic, or a sprinkle of cheese. Serve warm with SkyFlakes crackers or pan de sal for dipping.