Chicken Sopas: Filipino Creamy Macaroni Soup Recipe
Chicken Sopas: Filipino Creamy Macaroni Soup Recipe
Contents
Chicken Sopas is a Filipino creamy macaroni soup made with shredded chicken, elbow macaroni, and vegetables like carrots, celery, and cabbage, in a rich broth thickened with evaporated milk. It is a popular comfort food often served for breakfast or on rainy days, and its name simply means “soup” in Tagalog.
Chicken Sopas is a creamy, hearty noodle soup that combines tender chicken, elbow macaroni, and vegetables in a milk-based broth. This Filipino adaptation of American chicken noodle soup is known for its comforting, rich flavor.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 lb (450 g) boneless skinless chicken breast
- 2 tbsp butter (or 1 tbsp cooking oil)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (or 3 cups water + 2 Knorr chicken cubes)
- 2 cups elbow macaroni
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 cup shredded cabbage
- 1 cup evaporated milk (full‑fat recommended)
- Salt and ground black pepper to taste
- Optional: sliced Vienna sausage or hotdog, boiled egg for garnish
Instructions
- Cook the chicken: Place chicken breast in a pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cooked through. Remove chicken, let cool, then shred with two forks. Reserve the cooking liquid (stock).
- Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft (about 2 minutes).
- Add chicken and season: Add shredded chicken, salt, and pepper. Cook for 2–3 minutes, stirring occasionally.
- Pour in broth: Add chicken broth and 2 cups of the reserved stock (or water). Bring to a boil.
- Cook macaroni: Stir in elbow macaroni. Cook for 8 minutes, or until almost al dente (it will continue to soften).
- Add vegetables: Add carrots and celery. Simmer for 3–4 minutes.
- Finish with cabbage and milk: Stir in cabbage and evaporated milk. Simmer for 2–3 minutes until cabbage wilts. (If you prefer a thicker soup, add milk earlier; see Tips.)
- Season and serve: Adjust salt and pepper to taste. Serve hot, garnished with sliced boiled egg or chopped green onions if desired.
Ingredient & Method Variations (Comparison Table)
Sources disagree on several points. The table below highlights the main differences among four popular recipes.
| Aspect | Panlasang Pinoy (Source 1) | LadyBug Kitchen (Source 2) | The Unlikely Baker (Source 3) | The Dairy Alliance (Source 4) |
|---|---|---|---|---|
| Chicken preparation | Diced boneless breast, not pre‑boiled | Boiled whole breast, then shredded | Boiled whole breast, then shredded | Boiled whole chicken, then shredded |
| Milk addition timing | Added before macaroni, along with water | Added after cabbage, at the end | Added after cabbage, at the end | Added after macaroni, then simmer 5 min |
| Vegetables used | Celery, carrots, cabbage | Carrots, celery, cabbage, Vienna sausage | Carrots, celery, bell pepper, cabbage | Celery, carrots, optional cabbage |
| Pasta amount | 2 cups | 1 cup | 2 cups | ½ lb (≈2 cups) |
| Broth base | 32 oz chicken broth + 1 cup water | 6–7 cups water from boiling chicken | 6 cups chicken broth + 2 cups stock | 4 cups canned stock + 6–8 cups water |
Note: Source 6 (Knorr) uses potatoes, corn, and pechay instead of cabbage, and adds Knorr cubes for broth.
Cooking Tips & Notes
- Pasta doneness: Cook macaroni until almost al dente, as it will absorb broth and continue to soften after cooking. For a softer, mushier texture (preferred in some families), boil macaroni fully.
- Milk timing: Adding milk early (Source 1) creates a creamier broth but may curdle if boiled too hard. Adding it at the end (Sources 2, 3) reduces curdling risk and keeps cabbage crunchier. Many readers successfully add milk at either stage.
- Chicken shortcuts: Use shredded rotisserie chicken to skip boiling. For bone‑in chicken, boil for 30–45 minutes, then shred.
- Flavor boost: A splash of fish sauce (patis) at the end adds umami. Start with 1 tablespoon and adjust to avoid oversalting.
- Thickness fix: If leftovers become too thick, stir in a splash of broth or milk when reheating; the pasta releases liquid.
- Storage: Keep in an airtight container in the refrigerator for up to 3 days. The soup thickens as the macaroni absorbs liquid, but will loosen when reheated.
FAQ
Can I use other pasta instead of elbow macaroni?
Yes. Short pasta like farfalle (bow‑tie), conchiglie (shells), or even spaghetti works. The dish using spaghetti is sometimes called spapas.
What’s the best milk to use?
Full‑fat evaporated milk is traditional and gives the creamiest soup. Fresh whole milk or even a mix of milk and cream can be used; avoid skim milk as the soup will be thinner.
How do I add fish sauce (patis)?
Stir in 1–2 tablespoons of fish sauce toward the end of cooking, then taste before adding more salt. Alternatively, serve patis on the side so each person can season their bowl.
Can I make this vegetarian?
Yes. Replace chicken with extra vegetables (e.g., mushrooms, tofu) and use vegetable broth. The milk still provides creaminess.
Why does my soup get thick overnight?
Macaroni absorbs liquid as it sits. This is normal; just add a little broth or milk when reheating to restore the desired consistency.
Related guides
- Arroz Caldo
- The Complete Guide to Filipino Chicken Adobo
- Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew
- Filipino Chicken Curry: A Creamy, Mild Coconut-Based Stew
- Chicken Inasal: The Ultimate Filipino Grilled Chicken Guide