Chicken Sopas Recipe
Filipino noodle soup cooked in creamy milk broth.
Servings: 4 servings
Calories: 360kcal
Ingredients
- 2 pieces chicken breast or bone in chicken (boiled, save broth for later)
- 1 ½ cup macaroni pasta
- 6 cups water
- 1 piece large onion
- 2 cloves minced garlic
- 1 piece sliced medium sized carrot
- 1 cup diced cabbage
- 2 tablespoon butter
- 1 tablespoon cooking oil
- 1 ½ cup evaporated milk kaffeemilch
- 2 pieces sliced hotdog or vienna sausage
- 2 tablespoon fish sauce
- salt & pepper to taste
- ½ stalk celery (optional)
Instructions
- Boil chicken in water with a little salt and pepper. Once cooked, remove from the stock and shred or dice meat into smaller pieces. Save broth for use later.
- In a medium pot, sauté garlic and onion in butter and cooking oil until onion is translucent. Add fish sauce and chicken meat, brown a little bit to get this extra flavor.
- Add the chicken stock to the pot and scrape pot bottom, then let it boil. Once it starts to boil, add macaroni.
- After 3 minutes, add carrots, let it simmer for another 5 minutes. Reduce heat to low then add evaporated milk and hotdogs. Add salt and pepper and adjust according to your taste.
- Let it simmer for a few more minutes until the noodles are cooked. Add the cabbage and turn off the heat. Let the cabbage cook, covered, from the residual heat for at least 5 minutes.
Notes
- I did not use the celery on this recipe since I do not like the taste of it in my soup.
- Do not overcook your noodles! Soggy noodles are not fun to eat.
- If you do not have fish sauce, you may use salt or chicken broth cubes for extra flavor. I am not a fan of broth cubes, so I ommited it on this recipe, but feel free to use one if you like it.
- I strongly suggest using evaporated milk as fresh milk tends to have a bland flavor when used in this soup.