Chicken Sopas

Name: Chicken Sopas
Total time: 60 min
Yield: 3 servings
Cuisine: Filipino
Ingredients: 1 lb bone-in chicken thighs; 2 cups elbow macaroni; 8 cups chicken broth; 1 cup evaporated milk; 1 medium onion, diced; 4 cloves garlic, minced; 1 large carrot, diced; 1 cup cabbage, shredded; 1/2 cup celery, sliced; 2 tbsp fish sauce; 2 tbsp butter; 1/2 tsp ground black pepper

A creamy, comforting Filipino macaroni soup with shredded chicken, vegetables, and milk, perfect for rainy days.

60 minutes

Serves 3

Lunch

Contains common allergens

celery Fish Dairy Seafood

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Instructions

6 steps

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.

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