Chicken Sopas

This is one of my favorite Filipinx soups. It freezes well and does not take long to cook — especially if you already have leftover chicken or get the pre-cut mirepoix from the grocery store (ssshhhh).

ingredients

  • 1-1.5 pounds chicken, cooked and shredded

  • 1/3 cup carrot, diced

  • 1/3 cup onion, diced

  • 1/3 cup celery, diced

  • 1 cube chicken bouillon

  • 1/2 cup evaporated milk

  • 3 tablespoons, butter

  • 1 pound large elbow macaroni

  • 8 cups chicken stock or water or a mix of the two

  • Salt and pepper

preparation

  1. Cook the elbow macaroni according to the package’s instructions and set aside.

  2. To a large pot or dutch oven on medium heat, melt butter and add vegetables. Sauté for 2-3 minutes or until onions start to turn translucent.

  3. Add chicken stock to the pot. Bring to a gentle simmer and stir in bouillon cube until dissolved. Cover and cook for 15 minutes on medium low heat.

  4. Add chicken, macaroni, and evaporated milk to the pot and stir to combine. Let simmer, uncovered, on low heat for at least 10 minutes or until ready to eat. It gets even better the longer the macaroni sits in the soup.

  5. Salt and pepper to taste. Enjoy!

Abby