Sunday, January 3, 2021

Chicken Sopas


Chicken Sopas

Try this creamy chicken sopas recipe to make a Filipino Chicken Macaroni Soup! Filled with vegetables, chicken and macaroni, it fills you up and keeps you warm on a cold winter day.


  • 2 bay leaves
  • 1 teaspoon of peppercorns
  • salt and pepper to taste
  • 1 onion, peeled and cut into quarters
  • 2 pounds of bone-in chicken pieces
  • 1 tablespoon of canola oil
  • 1 onion, peeled and chopped
  • 2 large carrots, peeled and cubed
  • 4 hot dogs, cut diagonally into ½ inch thick
  • salt and pepper to taste
  • 1 can (12 ounces) evaporated milk
  • ½ small nappa cabbage, chopped
  • 2 stalks of celery, cut into cubes
  • 4 garlic cloves, peeled and crushed
  • 10 cups of water
  • 2 cups uncooked elbow macaroni pasta
  • 4 hard-boiled eggs, peeled and cut in half
  • green onions, chopped


First, in a large saucepan, combine the chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt and 10 cups of water.

Then, over medium heat, bring the foam that may float on top to a boil. Once the broth is clear, lower the heat and cover. Continue cooking for about 20 to 30 minutes or until the chicken is cooked through and tender with a fork. Using a slotted spoon, remove the chicken from the broth.

Let the chicken cool to the touch, remove the meat from the bones, shred it and set it aside.

Return the bones to the pot and bring to a boil. Reduce heat, cover and simmer for at least 30 minutes to 1 hour. Using a fine mesh sieve, strain Using a fine mesh sieve, strain the broth to remove sediment and set aside about 8 cups.

In another saucepan over medium heat, heat the oil. Add the hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels. Keep warm.

Add the chopped onions, celery and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened

Add the macaroni and cook, stirring regularly, for about 1 to 2 minutes.

Add the reserved broth and bring to a boil.

Reduce heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.

Add evaporated milk, grated chicken and hot dogs. Continue to cook until heated through. Season with salt and pepper to taste.

Add the nappa cabbage and cook for about 1 minute or until tender and crisp.

To serve, pour soup into individual bowls and top with eggs and green onions, if desired. Serve hot.