This Creamy Chicken Sopas Recipe is a popular Chicken Soup Recipe in the Philippines. It is made with Elbow Macaroni, Chicken, Milk and Butter, a very delicious and easy to prepare at home and most loved by kids any time of the day. This dish is attractive to kids because the vegetable ingredients were cut into small cubes which helped them to believe that vegetables are delicious and nutritious. It was really good for breakfast and others would prepare this for an afternoon snack instead, it is a versatile recipe because it can be served also as a side dish for Fried Fish on any occasions in any season.
Creamy Chicken Sopas Recipe and Preparation Tips
The Chicken Sopas Recipe is a sort of comfort food because it is perfect for those that are not feeling well, even for those with hangovers from their alcohol sessions. The method of cooking Sopas comes from different variations depending on the meat type being used, examples are ground beef or pork, boiled chicken flakes, spare ribs or any other bony part that makes the soup tasty and flavorful. Boil the chicken and let it simmer for a long period of time, this adds more taste to the soup. The word Sopas is a Hispanic word which literally means “soup”. We actually claimed that this recipe’s origin came from us Filipinos, but it’s from the Italians because of the Macaroni Pasta.
This dish is a traditional food in Italy and sometimes served with beans. Sopas is good to our health, soups are slimming that is why it can help us lose weight and though you can get minimal amount of calories it is very nutritious, also it is a source of calcium and vitamin D. Chicken soup also helps to treat symptoms of common cold and some related conditions, in medicine it is known as “Jewish Penicillin” or as alternative for penicillin. It fills us up because it stretches the stomach, we easily feel full so it’s ideal to eat soup at the beginning of every meal.
- 2 boneless, skinless Chicken breasts, cooked then shredded (or sliced thinly)
- 1½-2 cups uncooked Macaroni Pasta
- 3 tablespoons, Olive Oil or Coconut Oil
- 1 medium yellow onion, diced
- 4 Garlic cloves, chopped
- 2 medium Carrots, sliced diagonally
- 2 Celery stalks, sliced diagonally
- 8-10 cups low sodium Chicken broth,*
- Salt and freshly ground Black Pepper, to taste
- Fish sauce, 1 Tablespoon or to taste*
- ½ head of a small cabbage, coarsely chopped
- 1 (12 oz) can Evaporated milk
- Green Onions, chopped for garnish
- 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. 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 to. Enjoy!
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