Chicken Sopas
This is a classic Filipino noodle soup added with a splash of milk to make the dish rich, creamy, and filling.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1 yellow onion, chopped
- 1 medium celery stick, chopped
- 1 medium carrot, chopped
- 5 garlic, minced
- 2 cups shredded cabbage
- 1/2 cup chopped cooked ham
- 1 shredded cooked chicken breast (can use rotisserie chicken)
- 1/4 teaspoon ground black pepper
- 7 cups water
- 2 tablespoons Knorr chicken powder (may add more for stronger flavor)
- 1/2 cup evaporated milk (add more, if desired for creaminess)
- Elbow macaroni, cooked
- Salt and pepper, to taste
Instructions
- 1
In a large pot, melt the butter. Add in the onion, celery, and carrot, and saute until softened, about 7-10 minutes. Add in the garlic and continue to saute until the garlic is golden and fragrant, about 2-3 minutes.
- 2
Add in the cabbage, shredded chicken, ham, fish sauce, black pepper, water, and chicken powder. Stir well with a spatula or wooden spoon to combine. Bring this to a boil, then cover, and let simmer on medium-low for 20 minutes.
- 3
In the meantime, prepare the macaroni. Bring a pot of water to a boil. Once boiling, add in the macaroni and boil until softened. When cooked, drain using a fine meshed sieve and set aside.
- 4
After the sopas has simmered for at least 20 minutes, pour in the evaporated milk and stir well to combine. Taste the soup and season with more salt, black pepper, or chicken powder to taste.