Chicken Sopas

Sopas is a Filipino dish that can be a complete meal or just a snack to share with your kids this weekend. Traditional way of cooking sopas is made up of boiled chicken or pork seasoned with salt and pepper. Once the taste of natural chicken or pork broth has come out, the macaroni is added to the broth waiting it to become al dente. Before the pasta is cooked thoroughly, adding the vegetables you prefer can be done. Some may add milk before serving.

Since this dish is an all-time favorite of Filipino families, each family has their own version of Chicken sopas. Some of their recipes were even passed down to them from generation to generation.

Some version of sopas differs from other traditional ways of cooking it. The difference is that some version uses milk for added creaminess. Evaporated or fresh milk can be used to make the soup richer. Some will even add meats like hotdog or even luncheon meat for that added attraction to their kids. Some prefer to add the chicken liver, which also adds to the soups’ creaminess.

The Chicken Sopas recipe is so easy and simple to make yet a very sumptuous dish. The ingredients can be whatever is readily available in your pantry. Every Filipino child had one way or the other been exposed to sopas, eating this after playing in the afternoon. Every child loved the way their Nanay made their own versions of this soup, which can be served in breakfast, merienda or dinner.

Here is a traditional way of cooking Chicken sopas:

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Chicken Sopas Recipe
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Ingredients
  1. 3 T butter
  2. 1 pc onion, diced
  3. 1 lb boneless chicken breast; diced
  4. 32 oz chicken broth (4 cups)
  5. 2 cups elbow macaroni
  6. ¾ cup celery stalk; chopped
  7. ¾ cup cabbage; shredded
  8. ¾ cup evaporated or fresh milk
  9. 1 cup water
  10. Salt and pepper to taste
Instructions
  1. Heat a pot and melt the butter
  2. Add onions until it becomes translucent and soft
  3. Add in the boneless chicken breasts. Let it cook for 5 minutes
  4. Add some salt and pepper, stir
  5. Pour in the chicken broth and let it boil
  6. Add in the water and milk
  7. Let it boil for another 15 to 20 minutes
  8. Add now the elbow macaroni and let it cook for another 8 minutes
  9. Stir occasionally checking if the macaroni is already al dente
  10. Add now the carrots and celery, simmer for another 3 minutes
  11. Add in the cabbage and cook for 2 minutes
  12. You may now turn off the heat and transfer to a serving bowl
  13. Serve it hot with a garlic bread on the side
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Jeanne Miraflor
Full-time Mother-Wife-Sister-Daughter. Part-time Social ME-dia Stalker. Let's connect, follow me on my social accounts.