Chicken Sopas Recipe

"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."

Step by Step Method

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.