Chicken Sopas
Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk.
Ingredients
- 1 tbsp butter or olive oil
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 250 grams chicken meat, still attached to the bones
- Salt
- Freshly ground black pepper
- 3–4 cups water
- 1 cup dried elbow macaroni
- 1 carrot, diced
- ½ head of cabbage, shredded
- 375 ml (1½ cups) evaporated milk
Method
- 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.
- 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.
- Pour in water and bring everything to a boil.
- As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
- Season again with salt and pepper—this is called "layering" in cooking.
- Add the elbow macaroni and cook for 7 minutes or so.
- The macaroni will have absorbed some of the salt by now, so season again with salt.
- Add the carrots and cabbage. Mix well.
- Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
- Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
- Enjoy!
Notes
- 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.