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Chicken Sopas Recipe

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3.9 from 13 reviews

Chicken Sopas is a comforting Filipino chicken macaroni soup that combines tender shredded chicken, hot dogs, vegetables, and creamy evaporated milk in a savory broth. This hearty and filling soup is perfect for cool days or whenever you want a warm, satisfying meal that brings the flavors of home cooking together in one bowl.

Ingredients

For the Broth:

  • 2 pounds bone-in chicken parts
  • 1 onion, peeled and quartered
  • 1 teaspoon peppercorns
  • 4 cloves garlic, peeled and crushed
  • 2 bay leaves
  • Salt and pepper to taste
  • 10 cups water

For the Soup:

  • 1 tablespoon canola oil
  • 4 hot dogs, sliced diagonally into 1/2-inch thick pieces
  • 1 onion, peeled and chopped
  • 2 stalks celery, cubed
  • 2 large carrots, peeled and cubed
  • 2 cups uncooked elbow macaroni pasta
  • 1 can (12 ounces) evaporated milk
  • Salt and pepper to taste
  • 1/2 small napa cabbage, chopped
  • 4 hard-boiled eggs, peeled and halved
  • Green onions, chopped (for garnish)

Instructions

  1. Cook chicken broth: In a large pot, combine the chicken parts, quartered onion, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups of water. Over medium heat, bring to a boil. Skim off any scum that rises to the surface to clarify the broth.
  2. Simmer chicken: Once the broth is clear, reduce the heat, cover, and cook for about 20 to 30 minutes or until the chicken is cooked through and fork-tender.
  3. Remove and shred chicken: Using a slotted spoon, remove the chicken from the broth and allow it to cool until you can handle it. Pull the meat off the bones and shred it into pieces. Set aside the shredded chicken.
  4. Simmer broth further: Return the chicken bones to the pot and bring to a boil again. Lower the heat, cover, and simmer for an additional 30 minutes to 1 hour to deepen the broth’s flavor.
  5. Strain broth: Using a fine-mesh sieve, strain the broth to remove any sediments, reserving about 8 cups of the clear broth for the soup.
  6. Brown hot dogs: In a separate pot, heat the canola oil over medium heat. Add the sliced hot dogs and cook, stirring frequently, for 1 to 2 minutes or until lightly browned. Remove with a slotted spoon and drain on paper towels. Keep warm.
  7. Sauté vegetables: In the same pot, add the chopped onion, celery, and carrots. Cook for 3 to 5 minutes, stirring regularly, until the vegetables are softened.
  8. Add pasta: Stir in the uncooked elbow macaroni and cook for 1 to 2 minutes while stirring to coat the pasta with the oil and vegetables.
  9. Add broth: Pour in the reserved chicken broth and bring the mixture to a boil.
  10. Simmer pasta: Reduce the heat and simmer the soup, stirring occasionally, for 8 to 10 minutes or until the macaroni is tender.
  11. Add milk and meats: Stir in the evaporated milk, shredded chicken, and browned hot dogs. Simmer gently until heated through. Season with salt and pepper to taste.
  12. Add cabbage: Add the chopped napa cabbage and cook for about 1 minute or until it becomes tender-crisp.
  13. Serve: Ladle the soup into bowls and garnish with halved hard-boiled eggs and chopped green onions if desired. Serve hot for a comforting meal.

Notes

  • Skimming the broth when boiling chicken ensures a clearer and cleaner-tasting soup.
  • Simmering the bones after removing the chicken meat deepens the flavor of the broth.
  • Sautéing the vegetables and pasta before adding broth enhances the soup’s aroma and texture.
  • Adding evaporated milk gives the soup a creamy texture without making it too heavy.
  • Hard-boiled eggs and green onions add traditional garnishes that complement the flavors nicely.
  • This soup is best enjoyed fresh but can be refrigerated for 2-3 days. Reheat gently to avoid curdling the milk.

Find it online: https://lauracooks.com/chicken-sopas-recipe/