Chicken Sopas

Chicken Sopas is a soup dish filled with diced or shredded boneless chicken meat and elbow macaroni noodles. This chicken soup is a common breakfast or snack food among Filipino families particularly during the rainy season. Since this is a family favorite, most Filipino families have their own treasured Chicken Sopas recipe. I’m guessing that some recipes might even be passed from generation to generation.

For my chicken sopas, I usually start with mirepoix as base. The combination of onions, celery and carrots lightly sauteed in butter not only serves as the added vegetables in the soup but amps up flavors as well. As in any good soup, the broth is the foundation of this sopas so I highly recommend using bone-in chicken gently simmered in aromatics for the meat. To round up the soup nicely, I also like to add boiled eggs and chopped green onions just before serving. Give it a try and please don’t forget to leave me a feedback.

Chicken Sopas

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 6 Servings

Ingredients

• 1-1/2 pound bone-in chicken parts
• 1 cup uncooked elbow macaroni pasta
• 6 cups chicken broth (from cooking the chicken)
• 1 teaspoon pepper corns
• 4 cloves garlic, peeled and minced
• 1 medium onion, peeled and quartered
• 1 medium onion, peeled and chopped
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1 (12 ounces) can evaporated milk
• 2 bay leaves
• 1 tablespoon butter
• 6 hard-boiled eggs, peeled and sliced
• green onions, chopped
• salt and pepper to taste

Instructions

1. In a pot over medium heat, cook macaroni in about 4 quarts of salted boiling water for about 7 to 8 minutes or until firm to bite. Remove from pot, rinse and drain well. Set aside.
2. In a large pot over medium heat, combine chicken, quartered onions, pepper corns, 2 cloves of the garlic, bay leaves and enough water to cover (about 10 cups). Bring to a boil, skimming scum that may float to top. Once the broth clears, lower heat and cover. Continue to cook for about 35 to 45 minutes or until chicken is cooked through and fork-tender. Remove meat from the broth.
3. Allow chicken to cool to touch, pull meat from the bones, shred and set aside. Return bones to the pot and continue to simmer broth for about 10 to 15 minutes. Using a cheesecloth, strain broth to remove sediments and reserve about 6 cups.
4. In another pot over medium heat, add butter. When it begins to melt, add the chopped onions and the remaining 2 cloves of garlic. Cook, stirring regularly, until limp. Add celery and carrots and cook, stirring occasionally, until softened.
5. Add broth and bring to a boil. Add pasta and shredded chicken. Add evaporated milk. Season with salt and pepper to taste. Continue to cook for about 7 to 8 minutes or until heated through.
6. Ladle into bowls and top with eggs and green onions. Serve hot.