- Make Macaroni Chicken Sopas Your Own
- What is Sopas
- Ingredient notes
- Cooking tips
- More Comforting Chicken Soups
- Common Questions
- Warm Bowls, Happy Faces
Honestly, Filipino Crockpot Chicken Sopas came to my rescue last week. My kiddo caught a cold, temps dipped outside, and all anyone wanted was warm food with that homey vibe. You know those nights when delivery sounds boring and standing over the stove is just not it? Yeah, that was me—Crockpot to the rescue. This magical macaroni soup bubbles away in the background and somehow makes the whole house smell, well, like someone’s Filipino grandma just moved in. Serve it with a thick hunk of bread, or even solo, and your kitchen will suddenly feel like the place to be.
Make Macaroni Chicken Sopas Your Own
The beauty of Macaroni Chicken Sopas, especially the Filipino crockpot version, is just how forgiving it is. You like it thick and creamy or more on the soupy side? That’s your call! Honestly, my younger self would’ve tossed in anything—hot dogs, canned corn, and if we felt rich, some shredded chicken breast. Leftover rotisserie chicken? It goes in, too.
There are so many ways you can personalize it. Some folks swear by evaporated milk for creaminess, others use fresh milk. Got some fresh carrots and cabbage from the farmer’s market? Toss them in. And don’t worry about running out of elbow macaroni—ziti actually works, or any short pasta hiding at the back of your shelf.
On especially cold days, a heaping scoop of sopas can wipe away your winter blues. And don’t get me started on how a little extra garlic or pepper can wake up your taste buds. If you’re looking for a slightly different flavor, I totally recommend checking out this creamy chicken sopas with macaroni and vegetables—it’s also easy and loaded with options for personalizing.
“I tried making crockpot chicken sopas for the first time—my picky eaters went for seconds, and my husband actually smiled at a soup. Big win in my book!”
What is Sopas
Alright, so you might be asking, “What even is Sopas?” Picture this: the Filipino answer to chicken noodle soup, but a little creamier, with macaroni instead of spaghetti noodles. Growing up, this was our cure-all—rainy days, sore throats, or anytime Tita wanted to spoil the grandkids.
Sopas actually means “soup” in Tagalog, but what really sets Filipino crockpot chicken sopas apart is that mix of vegetables, chicken pieces, and the creamy, fragrant broth. The color leans yellowish, thanks to the carrots and sometimes the evaporated milk. It almost always shows up in big pots at family parties or those church gatherings where every auntie brings their own “secret” twist. I even saw someone sneak in luncheon meat once (not judging—it was delicious).
Kids love it because the macaroni makes it fun. Grown-ups? Well, it’s comfort in a bowl, trust me. If you’ve never had it, you’re seriously missing out.
Ingredient notes
When it comes to Filipino Crockpot Chicken Sopas, you don’t need fancy stuff. Grab what’s handy. Chicken thighs give more flavor, but breast works fine too (even leftover rotisserie, honestly). Get elbow macaroni—it’s tradition, but any small pasta can make do for those “oops, forgot to buy” days.
Veggies? Usual favorites are carrots, celery, sometimes cabbage, onions, and garlic. If you’ve got them, hot dogs chopped into coins are the classic Filipino childhood touch—sounds weird, but don’t knock it till you try it. For the broth, if you want richer flavor, go with chicken bouillon. And do not skip the evaporated milk; it’s what turns this into creamy magic instead of just “soup with pasta.”
If you’re after a deep flavor, let the soup bubble away low and slow in your crockpot for at least three hours. More time? Even better. Oh, and don’t forget the salt and pepper, plus a pinch of fish sauce if you wanna lean hard into Filipino taste.
Cooking tips
Now let’s chat about the best ways to not screw up your chicken sopas (been there). Use the crockpot for super tender chicken, because chewy poultry ruins the whole cozy vibe. Load in veggies first, then chicken and seasonings, and pour your broth last. Pasta goes in late; seriously, wait until the last 30 minutes or you’ll end up with mush. No one likes mushy noodles.
If you want that soup extra creamy, swirl in your evaporated milk at the end, not the beginning. Otherwise, it might separate and look odd. Honestly, I learned that one the hard way. Don’t be stingy with your black pepper—Filipinos always seem to like a little kick in their sopas.
- Serve with hard-boiled egg on top for a protein boost (old-school move, but wow, it works)
- Want a veggie boost? Add spinach or kale for a modern twist
- Try topping with crispy fried garlic if you’ve got extra time
- And just a heads up, sopas tastes even better the next day for lunch (if you’re lucky enough to have leftovers)
If you’re feeling a little adventurous, Filipino tomato stews like classic chicken afritada are also worth trying when you want a cozy meal with tons of flavor.
More Comforting Chicken Soups
Filipino crockpot chicken sopas isn’t the only soup that brings comfort. Got more chicken? Of course you do. Next time, check out arroz caldo—sort of a Filipino rice porridge, thick and hearty, even more filling than sopas. I like to swap between these recipes during big cold months; they both feel like a blanket you can eat.
For a little variety, there’s also Filipino chicken curry with coconut milk—rich, herby, and got a little zing to it that’ll clear your sinuses. And honestly, if you’ve never tried both dishes, you’re missing half of what Filipino kitchens have to offer. You can always start here with the basics, then jump over to other chicken-and-veggie creamy classics whenever the mood strikes.
Soup making, for me, is the best way to experiment without stress. If you mess up a batch, it’s usually still good—maybe just add more broth or a glug of milk, and suddenly, it’s back to being five-star restaurant-worthy in your own home.
Common Questions
How long does Filipino crockpot chicken sopas last in the fridge?
It’s good for up to three days if you keep it in a sealed container. Reheat gently—don’t blast it in the microwave or you’ll overcook the noodles.
Can I freeze leftover sopas?
You can, but heads up, pasta gets a bit mushy when thawed. I usually leave the noodles out before freezing, then add fresh cooked pasta when I reheat the soup.
What’s the best way to reheat sopas?
Stovetop is best. Use low heat and stir gently to avoid burning the milk.
Can I swap in other meats for chicken?
Of course. Pork works fine, or even turkey. Or go all out vegetarian—you do you.
Is there a shortcut for a weeknight version?
Yep, use shredded store-bought rotisserie chicken. It’ll cut your prep time, and honestly tastes just as good.
Warm Bowls, Happy Faces
So, bottom line? Filipino crockpot chicken sopas is pure home comfort, flexible, and perfect for both picky eaters and soup fans. It’s not fussy, doesn’t take chef skills, and just one bowl can (almost) fix a bad day. If you want more inspiration or to try out other varieties, check out this legit Macaroni Chicken Sopas Recipe (Filipino Chicken Noodle Soup) or the homey and healing Arroz Caldo | Filipino Chicken and Rice Soup for next week’s meal rotation. For an ultra-creamy classic, Creamy Chicken Sopas – Kawaling Pinoy is a crowd favorite in Filipino circles.
No matter how wonky your week is, one bowl of this and you’ll feel like you’re home—even if you’re far away. Promise, you got this.
Macaroni Chicken Sopas
Ingredients
Main Ingredients
- 2 cups elbow macaroni Tradition, but any small pasta can be used.
- 1 lb chicken thighs or breasts Leftover rotisserie chicken works too.
- 3 cups chicken broth Use chicken bouillon for a richer flavor.
- 1 can evaporated milk Essential for creaminess.
Vegetables
- 1 cup carrots, diced Fresh carrots add sweetness.
- 1 cup celery, diced For flavor and texture.
- 1 cup cabbage, chopped Optional, based on preference.
- 1 medium onion, diced Adds depth to the flavor.
- 2 cloves garlic, minced Use more for added flavor.
Seasonings
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Filipinos enjoy a little kick.
- 1 teaspoon fish sauce Optional for authentic flavor.
Optional Toppings
- 2 pieces hard-boiled eggs For added protein.
- 1 cup leafy greens (spinach or kale) A modern twist.
- 1/4 cup crispy fried garlic If you have extra time.
Instructions
Preparation
- Place veggies (carrots, celery, cabbage, onions, and garlic) at the bottom of the crockpot.
- Add chicken thighs or breasts on top, followed by salt, pepper, and fish sauce.
- Pour in chicken broth and mix gently.
Cooking
- Cover and cook on low for 3 hours, or until chicken is tender.
- Add macaroni in the last 30 minutes of cooking to avoid mushiness.
- Stir in evaporated milk just before serving for creaminess.
Serving
- Serve hot, topped with hard-boiled eggs and greens if desired.