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See all pandamartsOne-Pot Creamy Chicken Sopas Recipe
The ultimate Filipino comfort food, sopas, is perfect for those cloudy, rainy days or even when you’re just feeling blue and in need of a pick-me-up! Quick and easy to make at home, this macaroni soup combines melt-in-your-mouth chicken shreds, smoky sausages, and fresh carrots and cabbage all in one bite. Here’s our take on a sopas recipe that’ll feel like chicken soup for your soul.
Meal: Lunch, Dinner
Cuisine: Filipino
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 1.4l of water
- 340g of chicken breast, boneless
- 3 tbsp of cooking oil
- 1 garlic, minced
- 1 onion, diced
- 3 stalks of celery, chopped
- 100g of carrots, diced
- 3 hotdogs, sliced
- 1 piece of Knorr Chicken Cube
- 210g of elbow macaroni
- ½ cabbage, sliced
- 340ml of evaporated milk
- ½ tsp of salt
- ½ tsp of black pepper
Equipment
- 2 pots
Directions
- In a pot, add 700ml of water and the chicken breasts.
- Cover the lid and cook over medium heat for 15 minutes.
- Once the chicken is cooked, separate it from the water and shred it. Set both the shredded chicken and water aside.
- In another pot, heat oil over medium heat.
- Toss in the garlic and sauté until it lightly browns.
- Add in the onions, celery and carrots, and sauté for another 3 minutes.
- Add in the shredded chicken, stir to mix and cook for 1 minute.
- Add the sliced hotdogs and stir to combine.
- With the water used to boil the chicken, pour it into the pot along with another 700ml water and bring it to a boil
- Toss in the Knorr Chicken Cube and stir. Cover the lid to cook for 5 minutes.
- Add in the elbow macaroni and leave it to cook for 10 minutes.
- Add in the cabbage and cook for another 5 minutes.
- Pour the evaporated milk into the pot and bring to a boil.
- Season with salt and pepper, and ladle into a bowl to serve.
Got extras?
If this hearty sopas recipe has got your tummy filled to the brim, you can keep the leftovers for another day! The chicken soup should be stored on its own without the macaroni. You’ve got to cool it down completely before keeping it in the fridge for a maximum of three days. When you want to have it again, just reheat in a pot over medium-low heat and add broth, water, or milk as needed.