Chicken Macaroni Soup (Chicken Sopas)
It is extremely cold today and it’s the best time to make this chicken macaroni soup. Also known as sopas in Filipino, this soup is a favorite breakfast in the Philippines because Filipinos love a hot or warm breakfast before starting their day. The main ingredients of this creamy soup are macaroni, chicken, sausage, carrots, and cabbage. But you can definitely incorporate any soup add-ins if you wish to.
It’s not only good for breakfast but also if you have some leftover pasta and want to make something quick and at the same time will fill you up, you can definitely count on this recipe.
If you want to substitute the chicken with other meat, pork should be the best to use. Just cook it a little longer. The pork also complements with sausage. Hotdogs can be used too as long as it is not too salty. You can also omit it if you wish to.
If you don’t want to use the whole milk or evaporated milk, you can always substitute it with broth. The broth flavor should match with the meat you are using. Broth actually tastes perfect if you’re not a fan of thick and creamy soup.
Some would add celery stalks and other vegetables into this soup. But, I’m not really a fan of celery when it comes to cooking. I only use it for juicing. But go ahead, try it. You might like it. You can also use fish sauce for a more flavorful soup.
This soup is heavy and filling and it’s the only soup that I eat for breakfast, appetizer or main meal. Also, this recipe works well if you’re in a budget. If you make the whole box of macaroni, it would feed more than six people and will probably have leftover.
- 4 cups cooked macaroni
- 1/2 cup boneless chicken, thinly sliced
- 4 cups cabbage, shredded or thinly sliced
- 1/2 cup carrots, diced
- 1 can (4.6 oz) Vienna sausage, sliced
- 4 cups whole milk or evaporated milk
- 1 medium onion, chopped
- 3 cloves garlic, finely chopped
- 4 cubes chicken bouillon
- 4 tbsp butter
- pepper to taste
First, cook the macaroni pasta according to package instructions. Drain and set aside.
Melt the butter in a medium stockpot over medium-high heat.
Sautee the onions until translucent, then add the garlic and saute for a minute.
Add the chicken and stir for 5 minutes or until it turns white. Then, add the carrots. Stir and add the milk. Cover and bring to a boil.
Remove the cover; add the sausage and cabbage. Cover and bring to a boil.
Remove cover. Add 3-4 chicken cubes and ground black pepper to taste. Stir; add the cooked macaroni.
Cover and bring to a boil one more time. Remove cover and taste. Add more chicken cubes or black pepper if necessary. Serve hot or warm.
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