This creamy chicken sopas recipe is a popular chicken soup recipe in the Philippines. It's made with elbow macaroni, chicken, milk, and butter. It's very delicious and easy to prepare at home, and is most loved by kids, any time of the day!
Course Soup
Cuisine Filipino
Keyword Chicken, Soup
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 6people
Calories 377kcal
Author Joost Nusselder
Cost $6
Ingredients
2boneless, skinless chicken breastscooked then shredded (or sliced thinly)
2cupsuncooked elbow macaroni pasta
3tbspolive oil or coconut oil
1mediumyellow oniondiced
4clovesgarlicchopped
2mediumcarrotssliced diagonally
2stalkscelerysliced diagonally
10cupslow sodium chicken broth
Salt and freshly ground black pepper, to taste
1tbspfish sauce
½headsmall cabbagecoarsely chopped
1canevaporated milk (12 oz)
Green onionschopped for garnish
Instructions
Boil the chicken breasts until tender and cooked. When cool enough to handle, shred with a fork or with your hands. Retain the liquid where it was boiled (if not using chicken broth). Strain if necessary and set aside.
Boil enough water for the pasta. Cook the macaroni al dente (not mushy, still retaining some bite). While waiting for the pasta water to boil, prepare the vegetables.
In a large pan, heat the oil. Saute the onions, garlic, celery, and carrots until the onions become translucent and the vegetables are tender (about 5 minutes). Season with a little salt and pepper.
Stir in the shredded chicken. Add the broth (or water). Season with some fish sauce (if using) or just more salt (to taste).
Bring to a boil. Add the cabbage, cooked macaroni, and evaporated milk, and cook for another 2-3 minutes, or just until the cabbage leaves are soft. Adjust seasoning if needed.
Ladle into bowls. Garnish with some chopped green onions if you wish. Enjoy!