Chicken Sopas

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Talk about comfort food. There are so many versions out there for this Filipino classic chicken noodle soup, but most all include macaroni, chicken, onion, carrots, celery and some type of milk, then it takes on it's own personality from there by each family's favorite recipe. The original recipe came from: kawalingpinoydotcom Kawaling Pinoy blogspot by Lalaine, although, slightly adapted by me."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (690.9 g)
  • Calories 329.1
  • Total Fat - 13 g
  • Saturated Fat - 6 g
  • Cholesterol - 124.7 mg
  • Sodium - 282.7 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 6.6 g
  • Protein - 26.2 g
  • Calcium - 127.6 mg
  • Iron - 1.5 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.2 mg

Step 1

In a pot over medium heat, cook macaroni in about 4 quarts of salted boiling water for about 7 to 8 minutes or until firm to bite. Remove from pot, rinse and drain well. Set aside.

Step 2

In a large pot over medium heat, combine chicken, quartered onions, pepper corns, 2 cloves of the garlic, bay leaves and about 10 cups water. Bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 30 to 40 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.

Step 3

Allow chicken to cool to touch, pull meat from the bones, shred and set aside. Return bones to the pot and continue to simmer broth for about 20 to 30 minutes. Using a cheesecloth, strain broth to remove sediments and reserve about 6 cups.

Step 4

In another pot over medium heat, add butter. When it begins to melt, add the chopped onions and the remaining 2 cloves of garlic. Cook, stirring regularly, until limp. Add celery, cabbage and carrots and cook, stirring occasionally, until softened.

Step 5

Add the reserved broth and bring to a boil. Add pasta and shredded chicken. Add evaporated milk. Season with salt and pepper to taste. Lower heat and continue to cook for about 7 to 8 minutes or until heated through.

Step 6

Ladle into bowls and top green onions. Serve hot.

Tips & Variations


No special items needed.

Related

JackieOhNo!

I really enjoyed this soup; it's creamy and chock full of good stuff! I used a packaged cole slaw mix for the carrots and cabbage, though, so there was some red cabbage in there as well. I also added a little bit of kale that I had left in the fridge, which actually gave the soup a nice pop of color. This is true comfort food, and a recipe that I will return to again. Made for Culinary Quest 2016.

review by:
(18 Jul 2016)