This is a classic Filipino noodle soup added with a splash of milk to make the dish rich, creamy, and filling!
Instructions
Melt the butter in a large pot. Add in the onion, celery, and carrot, and saute until softened, about 7-10 minutes. Add in the garlic and continue to saute until the garlic is golden and fragrant, about 2-3 minutes.
Add in the cabbage, shredded chicken, ham, fish sauce, black pepper, water, and chicken powder. Stir well with a spatula or wooden spoon to combine. Bring this to a boil, then cover, and let simmer on medium-low for 20 minutes.
In the meantime, prepare the macaroni. Bring a pot of water to a boil. Once boiling, add in the macaroni and boil until softened. When cooked, drain using a fine meshed sieve and set aside.
After the sopas has simmered for at least 20 minutes, pour in the evaporated milk and stir well to combine. Taste the soup and season with more salt, black pepper, or chicken powder to taste.
To plate, add a generous serving of the macaroni to your bowl and pour over the sopas broth. Top with crispy garlic chips and green onions, if desired.
Ingredients and Substitutions
Butter: This gives the soup more richness. Go for the unsalted kind to better control the amount of salt in your soup. You can also use any neutral oil.
Onion, celery, carrot, garlic, cabbage: A combination of these aromatics and veggies will make for a more flavorful and filling sopas.
Cooked ham: This ingredient helps make the soup more meaty and filling. Other recipes may use sliced hotdogs, which also works.
Salt, black pepper: These will be the basic seasonings required for the sopas. Feel free to add more or less according to your taste!
Evaporated milk: To get that characteristic white, milky look to the sopas, we add a bit of evaporated milk. This makes the sopas creamy, rich, and more mellow in taste. You can also use regular milk if desired.
Elbow Macaroni: This will be the noodle component of the sopas.
Chicken Sopas Recipe
This is a classic Filipino noodle soup added with a splash of milk to make the dish rich, creamy, and filling.
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Ingredients
2 tablespoons unsalted butter
1 yellow onion, chopped
1 medium celery stick, chopped
1 medium carrot, chopped
5 garlic, minced
2 cups shredded cabbage
1/2 cup chopped cooked ham
1 shredded cooked chicken breast (can use rotisserie chicken)
1/4 teaspoon ground black pepper
7 cups water
2 tablespoons Knorr chicken powder (may add more for stronger flavor)
1/2 cup evaporated milk (add more, if desired for creaminess)
Elbow macaroni, cooked
Salt and pepper, to taste
Directions
- In a large pot, melt the butter. Add in the onion, celery, and carrot, and saute until softened, about 7-10 minutes. Add in the garlic and continue to saute until the garlic is golden and fragrant, about 2-3 minutes.
- Add in the cabbage, shredded chicken, ham, fish sauce, black pepper, water, and chicken powder. Stir well with a spatula or wooden spoon to combine. Bring this to a boil, then cover, and let simmer on medium-low for 20 minutes.
- In the meantime, prepare the macaroni. Bring a pot of water to a boil. Once boiling, add in the macaroni and boil until softened. When cooked, drain using a fine meshed sieve and set aside.
- After the sopas has simmered for at least 20 minutes, pour in the evaporated milk and stir well to combine. Taste the soup and season with more salt, black pepper, or chicken powder to taste.
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