Description
A warm and creamy Filipino chicken sopas made with tender shredded chicken, elbow macaroni, colorful vegetables, and evaporated milk. This comforting one pot soup is hearty, flavorful, and perfect for cozy family meals.
Ingredients
Scale
- 500 grams boneless and skinless chicken thighs, cooked and shredded
- 1 1/2 cups uncooked elbow macaroni
- 1 cup carrots, diced
- 1 cup cabbage, chopped
- 4 hot dogs, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup evaporated milk
- 2 tablespoons cooking oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 cup grated cheese
Instructions
- Heat cooking oil in a large pot over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add sliced hot dogs and cook for about 2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a gentle boil. Add shredded chicken and diced carrots, then simmer for 5 minutes.
- Stir in the uncooked elbow macaroni and cook for 8 to 10 minutes, or until tender.
- Add chopped cabbage and cook for another 2 minutes.
- Lower the heat and pour in the evaporated milk. Stir gently and simmer for 3 to 5 minutes.
- Season with salt and black pepper to taste. Add grated cheese and stir until slightly melted and well combined.
- Serve hot and enjoy.
Notes
- Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Add a splash of milk or water when reheating, as the pasta will absorb more liquid over time.
- Adjust the milk quantity if you prefer a thicker or lighter consistency.
- You can substitute shredded rotisserie chicken for convenience.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: sopas, Filipino chicken soup, creamy macaroni soup, chicken macaroni soup, comfort food