Creamy Chicken Sopas
A comforting Filipino soup made with creamy broth, macaroni, and vegetables—perfect for cold days and happy memories.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb Chicken breast or thigh (boneless) Use whichever you have on hand.
- 2 tbsp Cooking oil or butter For sautéing the onion and garlic.
- 1 medium Onion, minced
- 2 cloves Garlic, minced
- 1 cup Carrots, diced Optional but adds flavor.
- 1 cup Celery, diced Optional but adds flavor.
- 1 cup Cabbage, shredded Add last for crunch.
- 2 cups Macaroni pasta Elbow pasta is classic.
- 1 can Evaporated milk For creaminess.
- 4 cups Chicken broth or water To cook the chicken and pasta.
- optional Chopped hotdogs or ham For added flavor.
- optional Green peas, corn, bell peppers Use any veggies you have.
Instructions
Cooking the Chicken
- Heat oil in a large pot over medium heat. Add minced onion and garlic and sauté until fragrant.
- Add the chicken and cook until no longer pink, about 5-7 minutes. Pour in enough water or chicken broth to cover the chicken.
- Simmer until the chicken is cooked through and tender, about 15 minutes. Shred the chicken in the pot.
Preparing the Macaroni
- In a separate pot, bring salted water to a boil and cook the macaroni according to package instructions, a few minutes less than directed. Drain and set aside.
Combining Ingredients
- After the chicken is cooked and shredded, add the macaroni to the pot.
- Pour in the evaporated milk and stir gently. Add any additional veggies (carrots, celery, peas, corn) except for the cabbage.
- Allow the mixture to heat gently until just bubbling, then add shredded cabbage before serving.
Seasoning and Serving
- Season with salt, pepper, and fish sauce or soy sauce to taste. Stir to combine.
- Serve hot, garnished with hard-boiled eggs or grated cheese if desired.
- Leftovers taste even better the next day!
Notes
Best served with pan de sal or saltine crackers. If the soup thickens upon standing, add more broth or milk to loosen.