Chicken sopas – just saying it instantly makes me think of cozy nights in, rain tapping on the window, and basically the Filipino answer to “I’m cold, I need comfort food stat.” Ever crash through the door after a rough day and wish a bowl of something creamy, hot, but not complicated, could magically appear? Yeah, me too. Chicken sopas is THAT soup. It’s got chicken, macaroni, loads of veggies, and a creamy broth. Plus, it disappears quickly—like, one minute it’s in the pot, the next, everyone’s back for seconds. And if you love creamy soups or classic Pinoy comfort food, you might want to peek at my top tips for this recipe or even check out my favorite creamy chicken sopas with macaroni and vegetables or a solid bowl of arroz caldo Filipino chicken rice porridge for when you wanna mix things up.
What is Sopas?
So, let’s talk basics. Sopas is basically a Filipino-style chicken macaroni soup. But that description doesn’t really do it justice, huh? The broth is extra creamy because you throw in some evaporated milk at the end—trust me, don’t skip that part. My lola (grandma, for the non-Filipinos out there) made it when I was little and would insist it makes you “strong like a superhero.” Not sure about the superhero part, but the soup is real nice when you’ve got the sniffles or just miss home.
It’s popular during rainy season or, honestly, any family gathering. Everyone’s got their own twist, but the basics never change too much: chicken, pasta (usually elbows), carrots, cabbage, and sometimes hotdogs if you’re feeling it. Yup, hotdogs. (I know, I know, but it’s a very Pinoy thing. Give it a shot before you judge!) Sopas basically means “soup” in Spanish, but in the Philippines, it’s got its own special soul.
Ingredient Notes
Getting the right stuff makes a difference, but honestly? Don’t overthink it. Use what you got.
Let’s start with the chicken. I like boneless thighs (moist and forgiving), but if you’re cleaning out your fridge, any part works. Some folks go full rotisserie for that super chicken-y flavor. Pasta is next, and elbow macaroni is classic—though I’ve seen shell pasta and even spaghetti make a surprise appearance. Up to you.
Veggies? Carrot and cabbage, must-haves. Add celery if you like that extra bite. Hotdogs, as mentioned, are optional but weirdly nostalgic—especially for Filipino kids. Evaporated milk goes in at the end and makes everything dreamy. Quick tip: don’t use regular milk, it just doesn’t do it. And, of course, don’t skip the garlic and onion. They’re the backbone of flavor.
Oh, and seasoning: salt, pepper, sometimes a little fish sauce if you’re feeling adventurous (really lifts the flavor). Use chicken bouillon cubes if the broth tastes flat—no shame, super common!
Cooking Tips
Here’s the thing about making chicken sopas: the more relaxed you are, the better it turns out. Seriously, don’t stress.
Simmer the chicken first, shred it up, then use that broth to start your soup. If you want your macaroni soft but not mushy, don’t add it too early—toss it in once the broth’s simmering. Stand back, though, because sopas likes to foam up a bit if you’re using a smaller pot (ask me how I know).
A lot of folks swear by adding the evaporated milk off the heat, so it doesn’t curdle. I dump it in right near the end and watch for that beautiful creamy color. If you like your soup extra thick, reduce it down a little, or add a splash more milk. Oh, and use a ladle you actually like using, because you’ll be dipping in for “taste tests” a lot.
Don’t rush the garlic and onion! Take a moment to really let them sweat and become fragrant before you throw the rest in. That’s flavor, my friend. For more about comforting Filipino soups, peek at chicken sotanghon soup comforting glass noodle soup for another family fave.
I used to think sopas was just another bowl of soup, but after trying this recipe, my kids actually begged for more. It’s now a rainy day request in our house!
Serving Suggestions
You know how some soups just want to be left alone? Chicken sopas is a social butterfly. Here’s how I love to serve it:
- Set out extra slices of hotdogs or shredded chicken on the side—kids (and honestly, me) pile them on.
- A side of pandesal or plain bread for dipping? Absolutely. That creamy broth soaks right in.
- Squeeze a little calamansi or lemon for brightness if you like.
- For big gatherings or fiestas, have a toppings bar. Fried garlic bits, grated cheese, whatever you fancy.
Let’s be real though, sometimes a steaming mug of sopas in front of Netflix is pure, unmatched joy.
How to Store
I’m a firm believer in making extra sopas, ‘cause day-two chicken sopas really hits differently. First, let it cool down a bit before popping it in an airtight container. If you leave the pasta swimming in the broth for days, it’ll swell up and get too soggy—so maybe keep extra pasta on the side, add it when reheating if you’re picky.
Fridge? Good for two or three days. Freezer? Not bad, but the texture might get wonky, so I honestly don’t love it. Heat gently on the stove, not the microwave, for best results—evaporated milk likes to separate if nuked too long. Give it a good stir, splash more milk if it’s too thick.
Common Questions
Q: Can I use other pasta shapes?
A: Yes, elbow is classic, but shells and even fettuccine work in a pinch. The soup police aren’t coming, promise.
Q: Is it okay to skip the hotdogs?
A: Totally. Not everyone grew up with them, but if you did, it’s a nostalgic must. Or swap in ham, or nothing at all.
Q: Do I really need evaporated milk?
A: Yes. For me, anyway. It’s what gives chicken sopas its signature creamy taste.
Q: My soup’s too thick! Help?
A: Add a little water or more stock, and don’t worry—it happens to everybody.
Q: What if I want it spicy?
A: Easy, just toss in some red pepper flakes or a little hot sauce. One of my cousins swears by it.
Conclusion
If you’re searching for a dish that gives you that “hug in a bowl” feeling (I know, super cheesy, but it’s true), you gotta try chicken sopas. It’s the kind of Filipino comfort food that never seems to disappoint, whether you’re stuck inside on a rainy day or feeding a noisy, hungry family. If you end up wanting another amazing recipe, the guys at Chicken Sopas Recipe have a solid, classic version worth bookmarking. And honestly, once you fall in love with sopas, you might want to dive into more Filipino favorites—check out creamy chicken sopas with macaroni and vegetables for more twists, or cozy up with a bowl of arroz caldo Filipino chicken rice porridge if you need a change of pace.
Trust me, one pot of this creamy soup, and you’ll see why no Filipino kitchen is complete without chicken sopas in the recipe box. If you ever need to feel like home, ladle up a big bowl and dig in.
Chicken Sopas
Ingredients
Main Ingredients
- 1 kg boneless chicken thighs or any part of chicken
- 2 cups elbow macaroni or any pasta shape you prefer
- 2 cups water for boiling the chicken
- 1 cup carrots diced
- 2 cups cabbage shredded
- 1 cup evaporated milk don’t skip this for creaminess
- 2 pcs hotdogs sliced (optional)
Aromatics
- 4 cloves garlic minced
- 1 pc onion chopped
Seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp fish sauce optional for flavor enhancement
Instructions
Preparation
- In a pot, simmer the chicken in water until cooked through, about 15-20 minutes.
- Remove the chicken and shred it into bite-sized pieces.
Cooking
- With the chicken broth still in the pot, add garlic and onion. Sauté until fragrant.
- Add macaroni and cook until al dente.
- Stir in carrots, cabbage, and shredded chicken.
- Pour in evaporated milk and stir well.
- Season with salt, pepper, and fish sauce to taste.