Best Filipino Chicken Sopas Recipes

FILIPINO CHICKEN SOPAS

Filipino Chicken Sopas image

Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.

Provided by Shela F Diehr

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water, or more as needed
½ onion, chopped
1 pound bone-in chicken thighs, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
2 carrots, diced
2 tablespoons fish sauce, or more to taste
4 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
½ (16 ounce) package elbow macaroni
½ cup evaporated milk
3 tablespoons butter
1 pinch salt and ground black pepper to taste

Steps:

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 34.8 g, Cholesterol 68.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 769.4 mg, Sugar 5.5 g

SOPAS (CHICKEN NOODLE SOUP FILIPINO STYLE)

Sopas (Chicken Noodle Soup Filipino Style) image

This soup is good for cold weather or when your feeling a little under the weather. It's good food for the soul.

Provided by Denise Engstrom

Categories Low Cholesterol

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

3 -4 boneless skinless chicken breasts (1 pack)
3/4 cup shredded carrot
4 sticks celery, chopped into small pieces
1/2 head cabbage, chopped into cubes
1 medium yellow onion, diced
4 garlic cloves, rough chopped
3 tablespoons canola oil
32 ounces low sodium chicken broth
1 (12 ounce) can evaporated milk
8 ounces cream of mushroom soup
1/2 teaspoon ground black pepper
tiparos fish sauce
salt substitute for fish sauce

Steps:

boil chicken until cook, drain then shred with a fork or hands.
in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
add chicken and cabbage, stirring until coated with oil.
add chicken broth (add water if needed), boil covered for 5-8 mins.
add evaporated milk and cream of mushroom.
boil for another 5 mins.
add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
serve hot.

Nutrition Facts : Calories 302, Fat 16.1, SaturatedFat 4.3, Cholesterol 54.2, Sodium 486.4, Carbohydrate 19.3, Fiber 3.2, Sugar 5.2, Protein 21.7