Macaroni Chicken Sopas
A comforting Filipino soup made with macaroni, chicken, and vegetables, perfect for cold days or when you're feeling under the weather.
Servings: 6 servings
Calories: 350kcal
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.
Notes
Sopas tastes even better the next day. For a quick version, use shredded store-bought rotisserie chicken. It's a flexible recipe, so feel free to add or omit ingredients based on what you have on hand.