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My mom’s chicken sopas is a staple in our house during the colder months. This Filipino macaroni soup is loaded with shredded chicken, ham, and veggies in a creamy broth made with evaporated milk (exactly what I crave when fall and winter roll around!)
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Onion, celery, carrot, garlic, cabbage: A combination of these aromatics and veggies form the foundation of this classic, comforting Filipino soup!
Cooked ham, shredded chicken: No need to cook these beforehand, you can simply use pre-cooked/cured ham and rotisserie chicken for ease. Other recipes may also use sliced hotdogs, which are a great addition.
Salt, black pepper, chicken powder: These will be the basic seasonings required for the sopas. Chicken bouillon powder adds an umami, chicken-forward kick to the soup. Feel free to add more or less according to your taste.
Evaporated milk, butter: To get that characteristic white, milky look, we add a bit of evaporated milk. Along with the butter, these make the sopas creamy and distinctly rich. You can use regular milk instead of evaporated milk, if desired. Butter can also be replaced with any neutral oil.
Elbow Macaroni: This will be the noodle component of the sopas, which you can boil separately while the sopas simmers.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the onion, celery, carrot, and garlic in the butter until fragrant.
Add in the cabbage, shredded chicken, ham, fish sauce, black pepper, water, and chicken powder. Boil, then let simmer.
In the meantime, prepare the macaroni. Once cooked, drain using a fine meshed sieve and set aside.
After simmering, pour in the evaporated milk. Taste and season to preference.
To plate, combine the macaroni and sopas broth together in a bowl. Top with crispy garlic chips and green onions, if desired.
Chicken Sopas Recipe
6
servings15
minutes40
minutes55
minutesMy mom’s chicken sopas is a staple in our house during the colder months. This Filipino macaroni soup is loaded with shredded chicken, ham, and veggies in a creamy broth made with evaporated milk (exactly what I crave when fall and winter roll around!)
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Ingredients
2 tablespoons unsalted butter
1 yellow onion, chopped
1 medium celery stick, chopped
1 medium carrot, peeled and chopped
5 garlic cloves, minced
7 cups water
2 cups shredded cabbage
1/2 cup chopped cooked ham
1 cooked chicken breast, shredded (can use rotisserie chicken)
2 tablespoons chicken bouillon powder
1/4 teaspoon ground black pepper
1/2 cup evaporated milk (as needed, for creaminess)
Elbow macaroni, cooked
Salt and pepper, to taste
- Garnish
Green onions, julienned
Garlic chips or minced crispy garlic
Directions
- 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.
- Add in the water, cabbage, ham, chicken, chicken powder, and black pepper. 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.
- 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.
- After the sopas has simmered, 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.
- To serve, divide the cooked macaroni into serving bowls. Pour the sopas broth on top and garnish with the green onions and garlic chips, if desired.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
