Creamy Chicken Sopas
This is a recipe for a chicken macaroni soup which I name Creamy Chicken Sopas. It is rich, flavorful, and delicious.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz. chicken breast (see notes)
- ½ piece cabbage (see notes)
- 3 stalks celery (see notes)
- 1 piece onion (see notes)
- 3 pieces hotdog (see notes)
- ¾ cups carrots (see notes)
- 12 oz. evaporated milk
- 1 ½ cups elbow macaroni
- 2 teaspoons minced garlic
- 1 piece Knorr Chicken Cube (see notes)
- 6 to 8 cups water
- 3 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- 1
Boil 3 cups water in a medium pot. Add the chicken breasts.
- 2
Cover and cook in medium heat for 15 to 18 minutes. You may add more water if needed.
- 3
Separate the chicken from the water. Let the chicken cool down and then shred. Set both shredded chicken and water aside.
- 4
Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
- 5
Add the shredded chicken. Stir and cook for 1 minute.
- 6
Add the hot dog. Quickly stir and then pour the water used to boil the chicken. Also pour the remaining water. Let boil.
- 7
Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
- 8
Put the elbow macaroni in the pot. Cook for 10 minutes.
- 9
Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if needed.
- 10
Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
- 11
Add salt and ground black pepper to taste.
- 12
Transfer to a serving bowl. Serve.
- 13
Share and enjoy!