chicken sopas filipino macaroni soup cravings hit hardest when the sky looks gray and you just need a bowl of something warm and familiar. I have those days a lot. When that mood hits, I reach for my pot, a carton of milk, and some elbow macaroni. This simple soup has rescued so many weeknights at my house. It’s budget friendly, flexible, and kid approved. And when you do it right, every spoonful tastes soothing and comforting, like a hug in a bowl. 
Ingredients
Before we get into the cooking, let’s make sure everything is ready to go. You can tweak the vegetables based on what’s in your fridge. The heart of the soup is the broth, the chicken, the pasta, and the creamy finish. The rest is personality.
What you will need
- Chicken: 1 pound of bone-in chicken pieces or 2 cups diced chicken breast or thigh
- Elbow macaroni: 2 cups, uncooked
- Milk: 1 to 1.5 cups evaporated milk, or whole milk for a lighter taste
- Broth base: 6 cups water or low sodium chicken stock
- Aromatics: 1 onion, 4 cloves garlic, 2 stalks celery, 1 bay leaf
- Vegetables: 1 cup carrot slices, 1 cup cabbage shreds, optional peas or corn
- Butter and oil: 2 tablespoons butter plus a splash of oil
- Seasoning: 1 to 1.5 teaspoons salt, 1 teaspoon pepper, pinch of fish sauce if you like
- Optional comforts: hot dog coins or ham bits, scallions, and a squeeze of calamansi or lemon
Swap ideas
No evaporated milk at home. Use half and half or a mix of whole milk and a splash of cream. Gluten free option. Use gluten free pasta and watch the cooking time. Want more veggies. Add spinach at the end, it wilts beautifully. For extra richness, stir in a spoon of butter right before serving.
If you love variations, check out this cozy twist for weeknights: creamy chicken sopas with macaroni and vegetables. It’s the same comforting base with an extra creamy vibe.
Cooking chicken broth
Good soup starts with good broth. If you’re using raw chicken, you’ll build flavor right in the pot. If you already have cooked chicken, no problem. You can still make a flavorful base with aromatics and stock, then add the chicken later.
Broth tips
Start by warming a little oil and butter in a large pot. Add onion and celery with a pinch of salt. Cook until the onions turn soft and sweet. Stir in garlic and let it smell amazing. Drop in a bay leaf. If using raw chicken, add it now and pour in water or stock. Bring to a gentle simmer.
Skim off any foam that floats up. This keeps the soup clean tasting. Let the chicken simmer until tender. Breast usually takes 15 to 20 minutes, bone-in thighs a bit longer. Pull the chicken out, cool slightly, and shred or dice it. Taste the broth. Add salt in small pinches. Pepper too. If you enjoy that classic Filipino edge, add a tiny splash of fish sauce. It should taste good before the pasta ever goes in.
Building broth is a life skill in the kitchen. I actually learned a lot from making ginger soups like tinola, which taught me patience with simmering and seasoning. If you want a fragrant chicken soup with ginger, you might enjoy this Filipino chicken tinola on chilly nights.
“I used to think sopas was just milk and pasta, until I tried simmering my own broth with onion, celery, and bay leaf. Now my kids ask for seconds. It’s our weeknight favorite.”
By the way, if you’re following along because you’re obsessed like I am, this classic comfort bowl also goes by its full name, Chicken Sopas – Filipino Creamy Macaroni Soup. When the broth is tasting solid, you’re ready for noodles.
Adding pasta
Time for the macaroni. This is where texture matters. Nobody loves bloated, mushy pasta. Keep it bouncy and the soup feels lively.
- Bring the broth to a steady simmer. Not a full rolling boil.
- Add the macaroni and stir so it doesn’t stick to the bottom.
- Cook 1 to 2 minutes less than package directions for al dente.
- Add carrot slices halfway so they stay a little crisp.
- Stir in shredded chicken once the pasta is almost done.
- Taste and adjust salt and pepper before adding the milk.
A quick note on portions. Macaroni swells and continues to drink up liquid. If you like a brothy soup, consider holding back a bit of pasta or add more stock as it sits. If your family eats slowly, keep a little extra hot broth on the side to thin the soup later. Those tiny choices keep the bowl perfect till the last spoonful.
If you’re a fan of step by step guides, this deep dive breaks it down with helpful tips: Chicken Sopas Creamy Filipino Macaroni Soup. It’s a nice companion to this recipe if you like visual cues and variations.
I also want to emphasize how much I adore the texture contrast in Chicken Sopas – Filipino Creamy Macaroni Soup. The soft pasta, the tender chicken, the snap of carrots, and the final creaminess make it so satisfying. When the pasta tastes just right, it’s time for the creamy finish.
Creamy finish
This is the moment everything comes together. Turn the heat down low before adding your milk. Gentle heat prevents curdling and also keeps the broth tasting clean. Pour in evaporated milk or whole milk. Start with one cup, then add more if you want it richer. Let it warm through for a minute or two, but don’t boil.
Stir in cabbage so it softens in the heat without turning lifeless. If you like peas or corn, add them now. For a classic, cozy bowl, I finish with a pat of butter and a pinch more pepper. Taste again. If the soup feels a little flat, a few drops of fish sauce or a tiny squeeze of calamansi or lemon wakes it right up.
Here are a few more practical pointers I’ve learned from many bowls of Chicken Sopas – Filipino Creamy Macaroni Soup:
Keep the pot gentle. Once the milk goes in, stay at low heat. Adjust the thickness. Add warm stock if the soup turns too thick. Reheating tip. Rewarm gently and add a splash of milk or stock to loosen. Storage. Fridge for up to 3 days. The pasta will continue to absorb liquid, so plan on adding more broth when reheating.
And because I know some of you like comparing versions, there’s another solid walkthrough that highlights creamy texture and veggie balance: Filipino macaroni soup with creamy chicken broth. It pairs nicely if you want a second opinion on pot size, simmer timing, and milk choices.
By now, your kitchen should smell like home. The kind of scent that makes people wander in and ask when dinner is ready. That’s the magic of Chicken Sopas – Filipino Creamy Macaroni Soup.
Common Questions
Can I use rotisserie chicken. Yes. Shred about 2 cups and add it after the pasta cooks, just to warm through.
What milk works best. Evaporated milk gives the classic taste and body. Whole milk is lighter, and a splash of cream makes it richer if you want that texture.
How do I prevent soggy pasta. Cook the macaroni slightly under, and keep the soup at a gentle simmer. If storing, cook pasta even more al dente so it stays firm when reheated.
Any veggie substitutes. Swap cabbage with baby spinach, and carrots with bell peppers or peas. It’s flexible. Just add soft vegetables toward the end.
How do I make it extra flavorful. Build your broth. Sauté aromatics, simmer with bay leaf, and season in layers. A small splash of fish sauce at the end can brighten everything.
Ready for a cozy bowl tonight
You’ve got everything you need to make a pot of comfort. Build a tasty broth, cook the pasta just right, and finish creamy and gentle. It’s simple, honest home cooking. If you want another reliable reference for this dish, this Macaroni Chicken Sopas Recipe (Filipino Chicken Noodle Soup) is a helpful resource too. Grab your pot and make your own batch of Chicken Sopas – Filipino Creamy Macaroni Soup tonight. 
Chicken Sopas – Filipino Creamy Macaroni Soup
Ingredients
Main Ingredients
- 1 pound bone-in chicken pieces or diced chicken breast or thigh
- 2 cups uncooked elbow macaroni
- 1-1.5 cups evaporated milk or whole milk Use whole milk for a lighter taste
- 6 cups water or low sodium chicken stock Broth base
Aromatics and Vegetables
- 1 onion
- 4 cloves garlic
- 2 stalks celery
- 1 bay leaf
- 1 cup carrot slices
- 1 cup cabbage shreds Optional addition
- 1 cup peas or corn Optional addition
Spices and Fats
- 2 tablespoons butter
- 1 splash oil
- 1-1.5 teaspoons salt
- 1 teaspoon pepper
- 1 pinch fish sauce Optional, for flavor
Optional Comforts
- 1 cup hot dog coins or ham bits Optional addition
- scallions Optional topping
- 1 calamansi or lemon For squeezing over soup
Instructions
Prepare the Broth
- In a large pot, warm a little oil and butter over medium heat.
- Add onion and celery with a pinch of salt, cooking until the onions are soft and sweet.
- Stir in garlic and cook until fragrant.
- Add the bay leaf and if using raw chicken, add it now along with water or stock.
- Bring to a gentle simmer and skim off any foam.
- Simmer until the chicken is tender (about 15-20 minutes for breasts). Shred or dice the chicken and return it to the pot.
- Taste the broth and adjust salt and pepper.
Add the Pasta and Vegetables
- Bring the broth to a steady simmer (not a full boil).
- Add the macaroni and stir to prevent sticking.
- Cook pasta for 1-2 minutes less than package instructions for al dente.
- Add carrot slices halfway through cooking.
- Stir in the shredded chicken once the pasta is almost done.
Finish with Cream
- Reduce heat to low and gently add the evaporated milk or whole milk.
- Let warm through without boiling for a minute or two.
- Stir in cabbage and optional peas or corn until everything is heated.
- Finish with a pat of butter and more pepper, adjusting seasoning as necessary.