Filipino Chicken Sopas

Steps

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1. 1
   Melt butter with a little cooking oil in a pot to prevent the butter from burning at high heat.
   ▶ ≈3:50
2. 2
   Prepare the aromatics by crushing garlic, chopping the yellow onion and celery, then sauté them together in the pot for 1–2 minutes until the celery softens.
   ▶ ≈4:24
3. 3
   Add the diced boneless chicken to the pot and sauté until the outside is light brown.
   ▶ ≈5:37
4. 4
   Add the cubed luncheon meat and cook for about 2 more minutes.
   ▶ ≈6:25
5. 5
   Pour in the chicken broth and cover the pot to bring it to a boil.
   ▶ ≈6:57
6. 6
   Add the carrots and elbow macaroni, being careful not to add too much pasta so the soup remains brothy.
   ▶ ≈7:25
7. 7
   Once the pasta begins to swell, add the chopped cabbage.
   ▶ ≈8:00
8. 8
   Reduce heat to a simmer and slowly pour in the fresh milk while stirring constantly to prevent lumps. Adjust the amount of milk to your preference.
   ▶ ≈8:14
9. 9
   Season with fish sauce or salt, then add ground black pepper to taste. Stir everything together well.
   ▶ ≈8:41
10. 10
    Ensure all ingredients are well combined and the soup reaches your desired consistency, then serve.
    ▶ ≈9:19