Chicken Sopas
A creamy, comforting Filipino macaroni soup with shredded chicken, vegetables, and milk, perfect for rainy days.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Simmer the chicken thighs in the chicken broth for 25 minutes until cooked through, then remove the chicken, shred the meat, and reserve the broth.
- 2
Melt the butter in a large pot over medium heat and sauté the garlic, onion, and celery for 3-4 minutes until softened and fragrant.
- 3
Return the reserved broth to the pot, bring to a boil, then add the carrots and cook for 5 minutes.
- 4
Stir in the elbow macaroni and cook for 8-10 minutes until tender, stirring occasionally so it does not stick.
- 5
Add the shredded chicken, cabbage, and fish sauce, then simmer for 3 minutes until the cabbage wilts.
- 6
Lower the heat, pour in the evaporated milk and black pepper, warm through without boiling for 2 minutes, then serve hot in bowls.
Plan it in Listahan
Add Chicken Sopas to your week, check it against your household's allergens, and build the shopping list automatically.