Chicken Macaroni Sopas is one of the many popular Filipino dishes that can be converted into a perfect meal itself because it has vegetables, meat, pasta and it is milky. This creamy chicken-based soup is also a great choice for breakfast or snacking among family members, particularly during cold weather or even on an ordinary day. I had been a fan of Sopas soup ever since I was a kid and today, it remains our favorite creamy soup all the time.
Here is the procedure for Creamy Chicken Macaroni Sopas:
- ¼ kilo chicken breast (boiled and shredded)
- ½ kilo elbow macaroni
- 4 pieces hotdog (cut into circle)
- 1 large onion (peeled and chopped finely)
- 4 gloves of garlic (minced and chopped finely)
- 1 large carrots (peeled and diced)
- 3 tablespoon of butter
- ½ chopped cabbage
- 2 large potato (peeled and diced)
- 2 tablespoon of fish sauce
- 8-10 cups of water
- Salt and pepper to taste
In a casserole, boil chicken breast for 20-30 minutes or until tender. Remove the chicken by straining it and let it cool. Make sure to set aside the chicken broth and use this later for the final step.
Shred the chicken meat using your hands to discard the bone and set aside.
In a large preheated casserole, add the butter. When the butter melts, you can sauté the garlic and onion until golden brown. Next is to add the elbow macaroni, stir-fry for at least 3-5 minutes.
Afterwards, add the chicken broth and remaining water. You need to stir occasionally and let the mixture boil and simmer for about 15-20 minutes.
Next step is to add the carrots, cabbage, potatoes and hotdogs, then stir occasionally. Add all the remaining ingredients like the fish sauce and salt and pepper to complete taste.
Lastly, pour the evaporated milk, stir and let boil with the cover.
Remove the casserole from heat. Transfer in a bowl and serve hot to enjoy!
Image credit: pinoyfooddelight.com