Filipino🥣 Soups & stews

Creamy Chicken Sopas

Name: Creamy Chicken Sopas
Total time: 30 min
Cuisine: Filipino
Ingredients: ~500 g boneless chicken breast, diced; ~1½ cups elbow macaroni; ~6 cups chicken broth; ~¼ cabbage; ~1 carrot; ~2-3 stalks celery, stalks and leaves; 1 can evaporated milk; ~1 onion; 3 cloves garlic; ~1 tsp salt; ~¼ tsp ground white pepper; ~2 tbsp butter; ~2 tbsp cooking oil; ~2 boiled egg, optional

⏱ 30 min

A warm and comforting Filipino soup made with creamy chicken, elbow macaroni, and fresh vegetables. Quick and easy to prepare, perfect for rainy days or as a late-night snack.

Adapted from a video by Panlasang Pinoy

Gawin Mo Ito Sa Sopas, Ang Sarap!

Watch on YouTube

Ingredients

boneless chicken breast, diced~500 gest.
elbow macaroni~1½ cupsest.
chicken broth~6 cupsest.
cabbage~¼est.
carrot~1est.
celery, stalks and leaves~2-3 stalksest.
evaporated milk1 can
onion~1est.
garlic3 cloves
salt

Steps

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1
Prepare all ingredients by cutting them into small, manageable pieces. Cut the carrot in half first, then dice; finely chop the celery leaves and stalks separately; remove the core from the cabbage, cut it into eighths, and slice thinly; dice the onion; crush and mince the garlic cloves.
2
Heat a pot and add butter with a small amount of oil, then melt until bubbling. This prevents the butter from browning too quickly over high heat.
3
Add the diced onion and sauté for about 30 seconds, then add the minced garlic and continue cooking for about a minute and a half until fragrant. Cooking the onion first prevents the garlic from burning too quickly.
4
Add the diced chicken and cook until the outer surface turns light brown. Let it rest for 30 seconds, then stir again. Continue cooking until all the chicken is browned and the moisture has evaporated.
5
Add the chopped celery stalks and leaves, and stir-fry for about 1 minute to release its flavor.
6
Add the diced carrot and cook until fragrant, which helps extract its natural flavor.
7
Pour in the chicken broth, stir gently, and cover the pot to bring it to a boil.
8
Add the elbow macaroni and stir well. The macaroni typically takes about 10 minutes to cook through. Do not add too much macaroni at once, or it will absorb all the broth.
9
Pour in the can of evaporated milk and stir well. The amount of evaporated milk can be adjusted based on how creamy you prefer the soup.
10
Cover the pot and reduce heat to low, simmering gently to prevent the evaporated milk from curdling. After about 10 minutes, the macaroni should be tender.
11
Add the sliced cabbage and simmer for another 2 to 3 minutes until softened. Cabbage is mostly water and will release its liquid into the soup.
12
Lower the heat further and season with ground white pepper, salt, or fish sauce to taste. Add more chicken broth if you prefer a brothier consistency.
13
Optional: add halved boiled eggs. Ladle into bowls and serve.

Creamy Chicken Sopas

Ingredients

Steps

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