Chicken Sopas
Cuisine of the Philippines Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 11 method steps from beginning to end.
- Measure and arrange all 11 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Using meat with bones will make the broth tastier without the use of bouillon cubes.
You can use fish sauce instead of salt for added flavor.
Adapted from the source recipe's notes.Method
- 01
Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.
- 02
Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
- 03
Pour in water and bring everything to a boil.
- 04
As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
- 05
Season again with salt and pepper—this is called "layering" in cooking.
- 06
Add the elbow macaroni and cook for 7 minutes or so.
- 07
The macaroni will have absorbed some of the salt by now, so season again with salt.
- 08
Add the carrots and cabbage. Mix well.
- 09
Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
- 10
Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
- 11
Enjoy!
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC0, credited to Judgefloro; view original image record .
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