I guess this soup would be the Filipino version of chicken noodle soup. It’s certainly one we ate often growing up so it’s definitely comfort food for me. It brings back a lot of fond memories. I remember eating this for lunch at my grandparents’ house and then going into the family room after the delicious meal to sit and watch TV while my lola (grandmother) worked on her latest crochet project. She crocheted beautifully and made everything from colorful glass coasters to warm, snuggly blankets. She tried to teach me but I was never very good at it and wasn’t all that interested in learning to crochet in those days.
Anyway, this tasty soup is a complete meal into itself. It has chicken, vegetables, pasta, everything you need for a hearty and nutritious feast. It looks like it has a lot of ingredients, but once you get everything chopped up and ready to go, it comes together fairly quickly. It’s a very filling soup that would be perfect to serve on a cool fall evening while you sit warming your toes in front of the fire……gritting your teeth as you struggle to crochet and wishing you’d paid better attention when your lola was still alive.
CHICKEN SOPAS (FILIPINO CHICKEN MACARONI SOUP)
- 3 tbsp. butter or margarine
- 4 cloves garlic, minced
- ½ medium onion, chopped
- 8 cups chicken broth
- 3 boneless, skinless chicken breasts
- 1 stalk celery, sliced
- 1 cup diced carrots
- 2 cups elbow macaroni
- 1 tbsp. chicken bouillon granules
- ½ head of cabbage, roughly chopped
- ¾ cup evaporated milk (can substitute fresh milk)
- salt and pepper, to taste
- Melt butter or margarine in a large stock pot.
- Sauté garlic and onions until onions become translucent.
- Pour in chicken broth.
- Add chicken breasts, celery and carrots and bring to a boil.
- When chicken is cooked, remove from pot and shred or dice.
- While you shred the chicken, stir in macaroni noodles and chicken bouillon and bring back to a boil.
- Lower heat to medium, return the shredded chicken to the pot, and continue to simmer till macaroni is almost cooked. (If the soup seems to be drying up too much, add more broth.)
- Stir in the cabbage and evaporated milk and simmer for 2-3 minutes more.
- Season with salt and pepper to taste.