Sopas Recipe

Chicken Macaroni Sopas is a rich chicken noodle soup dish that I really enjoy having during cold weather, or even on an ordinary day — usually in the mid afternoon. I have had chicken macaroni sopas ever since I was a kid. This soup has been my favorite; I remember having this every afternoon as some sort of snack.

I used to have chicken macaroni sopas with chicken liver in it. If you have not tried this soup dish yet, it might sound different. However, that version is the real deal. Chicken liver improves the taste of chicken macaroni sopas; it makes this soup dish more appetizing and enjoyable.

This chicken macaroni sopas recipe does not use chicken liver — rather chopped ham is added enhance the flavor. This chicken sopas version is simple, rich, and very tasty. I’m sure that you will love it.

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Creamy Chicken Sopas

This is a recipe for a chicken macaroni soup which I name Creamy Chicken Sopas. It is rich, flavorful, and delicious.

Prep: 10min

Total: 60min

Yield: 4

Serving Size: 4 g

Nutrition Facts: servingSize 4 g, calories 560 kcal, Carbohydrate 60 g, Protein 33 g, Fat 20 g, Saturated Fat 5 g, Cholesterol 79 mg, Sodium 498 mg, Fiber 6 g, Sugar 16 g

Ingredients:

• 12 oz. chicken breasts (boneless)
• ½ piece cabbage (sliced)
• 3 stalks celery (chopped)
• 1 piece onion (diced)
• 3 pieces hotdog (sliced)
• ¾ cups carrots (diced)
• 12 oz. evaporated milk
• 1 ½ cups elbow macaroni
• 2 teaspoons minced garlic
• 1 piece Knorr Chicken Cube
• 6 to 8 cups water
• 3 tablespoons cooking oil
• Salt and ground black pepper to taste

Instruction:

1. Boil 3 cups water in a medium pot. Add the chicken breasts.
2. Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
3. Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
4. Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
5. Add the shredded chicken. Stir and cook for 1 minute.
6. Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
7. Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
8. Put the elbow macaroni in the pot. Cook for 10 minutes.
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
11. Add salt and ground black pepper to taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

Filipino Chicken Macaroni Sopas

This is a recipe for Filipino Chicken Macaroni Sopas

Prep: 10min

Total: 100min

Serving Size: 6 g

Nutrition Facts: servingSize 6 g

Ingredients:

• 1 lb. chicken (skin removed)
• 2 ounces ham (chopped)
• 1/2 lb elbow macaroni
• 4 stalks celery (minced)
• 1 medium yellow onion (minced)
• 1 large carrot (diced)
• 1 ½ cups chopped cabbage (optional)
• 4 cups chicken broth
• 6 to 8 cups water
• 1 1/2 cup fresh milk or 1 (14 oz. can evaporated milk)
• 3 tablespoons butter
• Salt and pepper to taste

Instruction:

1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We’ll use this later.
4. Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
5. Meanwhile, heat a clean large cooking pot.
6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
10. Pour-in the milk. Stir and let boil.
11. Add salt and pepper to adjust the taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!

Chicken Sopas

Filipino-style Chicken Macaroni soup is loaded with pasta, flaked chicken, vegetables, and a creamy broth for a creamy, hearty, and tasty soup. It’s the perfect cold-weather comfort food!

Prep: 20min

Total: 80min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 487 kcal, Carbohydrate 34 g, Protein 28 g, Fat 25 g, Saturated Fat 7 g, Cholesterol 247 mg, Sodium 196 mg, Fiber 1 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 2 pounds bone-in chicken parts
• 1 onion, peeled and quartered
• 1 teaspoon peppercorns
• 4 cloves garlic, peeled and crushed
• 2 bay leaves
• salt and pepper to taste
• 10 cups water
• 1 tablespoon canola oil
• 4 hot dogs, sliced diagonally into 1/2-inch thick
• 1 onion, peeled and chopped
• 2 stalks celery, cubed
• 2 large carrots, peeled and cubed
• 2 cups uncooked elbow macaroni pasta
• 1 can (12 ounces) evaporated milk
• salt and pepper to taste
• 1/2 small napa cabbage, chopped
• 4 hard-boiled eggs, peeled and halved
• green onions, chopped

Instruction:

1. In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups water.
2. Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
3. Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
4. Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
5. In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
6. Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
7. Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
8. Add the reserved broth and bring to a boil.
9. Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
10. Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
11. Add napa cabbage and cook for about 1 minute or until tender-crisp.
12. To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.

Chicken noodle soup (Sopas)

Try this delicious and hearty Sopas (Filipino Chicken Noodle Soup) recipe that will surely keep you warm and fit during the cold and rainy days!

Prep: 10min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 355 kcal, Carbohydrate 37 g, Protein 26 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 78 mg, Sodium 239 mg, Fiber 2 g, Sugar 9 g, servingSize 1 serving

Ingredients:

• 1 pound chicken breast or legs
• 6 cups water
• 2 cups macaroni (- elbow, shell or straight )
• 2 tablespoons butter (- or margarine)
• 1 medium onion (- chopped)
• 2 cloves garlic (- minced)
• 1 big bell pepper (- diced)
• 1 medium carrot (- diced)
• 1 stalk celery ((optional) – chopped)
• 12 fluid ounces (1 can) evaporated milk
• 1 cup Vienna sausage (- sliced )
• 2 cups cabbage (- chopped)
• salt (or more)
• pepper

Instruction:

1. Boil chicken breast in water with a little salt and pepper. Once cooked, remove from the stock and shred meat into smaller pieces using two forks.
2. In a pot, sauté garlic and onion in butter until tender. Add the chicken meat and noodles and cook for 5 minutes stirring from time to time to avoid burning the noodles.
3. Add the chicken stock to the pot and cover. Once it starts to boil add carrots, bell pepper, and celery and cover again.
4. Once the noodle is cooked al dente, add the milk and sausages. Add more salt and pepper if needed. Let it simmer for a few more minutes until the noodles are completely cooked and soup starts to thicken. Add water or milk if soup becomes too thick.
5. Add cabbage before turning off the stove and cover. Let the cabbage cook for at least 5 minutes from the residual heat. Transfer to serving bowls.

Filipino Chicken Macaroni Sopas