Soups
Creamy Filipino Chicken Sopas
Family-style chicken sopas with macaroni, vegetables and evaporated milk, kept creamy without overcooking the pasta.
Prep20 minutes
Cook40 minutes
Serves6
LevelEasy
Family-style chicken sopas with macaroni, vegetables and evaporated milk, kept creamy without overcooking the pasta.
Ingredients
- 400 g bone-in chicken pieces
- 250 g elbow macaroni
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 carrot, diced
- 2 cups cabbage, sliced
- 8 cups water
- 1 cup evaporated milk
- 2 tablespoons fish sauce
- 1 tablespoon cooking oil
- Salt and black pepper to taste
How to cook it
- Simmer the chicken in water until cooked through. Remove it, cool slightly and shred the meat. Reserve the broth.
- Heat oil in a clean pot. Cook onion and garlic, then add the shredded chicken and fish sauce.
- Pour in 7 cups of the reserved broth and bring to a boil.
- Add macaroni and cook until it is almost tender, stirring occasionally.
- Add carrot and cook for 3 minutes, then add cabbage.
- Lower the heat before stirring in evaporated milk. Warm gently and do not let the soup boil hard.
- Season with salt and pepper. Add more hot broth if the soup becomes too thick before serving.
Kitchen tip: Keep the soup at a gentle simmer after the initial boil. Taste near the end and adjust fish sauce or salt gradually, especially after the broth has reduced.
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