Chicken Sopas
A comforting Filipino macaroni soup perfect for rainy days or when you're feeling under the weather. This creamy dish is made with elbow macaroni, chicken, and a variety of vegetables.
Servings: 4 servings
Calories: 300kcal
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.
Notes
For substitutions, feel free to explore different vegetables or proteins. Store leftovers in the fridge for up to three days, adding broth for reheating.