I have so many sweet memories of this Creamy Chicken Sopas that my mom always made, perhaps at least once a week. My siblings and I often requested for this and our mom always readily acceded. We have eaten this for breakfast, lunch, dinner and yes, even as a snack. There’s just something so comforting about a creamy soup. This is even more craved for during the monsoon season when it rains all over the archipelago much like we crave for Champorado when it’s cold and gloomy. For flavoring, I add a little patis/fish sauce to the broth. For me that’s the one that gives it that special flavor. There are so many versions of chicken macaroni soup but add some patis (fish sauce) and you truly make it extra special!
As I think of my fellow Filipinos who are suffering right now because of the damages wrought by Typhoon Haiyan – I cannot help but think that even a small bowl of this soup would truly bring some comfort, perhaps even a smile on their faces. Please continue to pray for the Philippines that they may get the aid and relief that they all so badly need. Thank you very much.
2 boneless, skinless Chicken breasts, cooked then shredded (or sliced thinly)
1 1/2-2 cups uncooked Macaroni Noodles
3 tablespoons, Olive Oil or Coconut Oil
1 medium yellow onion, diced
4 Garlic cloves, chopped
2 medium Carrots, sliced diagonally
2 Celery stalks, sliced diagonally
8-10 cups low sodium Chicken broth,*
Salt and freshly ground Black Pepper, to taste
Fish sauce, 1 Tablespoon or to taste*
1/2 head of a small cabbage, coarsely chopped
1 (12 oz) can Evaporated milk or 8 oz Half and Half
Green Onions, chopped for garnish
*You can just use Rotisserie chicken too, shredded – about 2 cups.
* You can use the water/liquid where Chicken was boiled in. This is what we usually use in the Philippines as pre-made Chicken broth are not readily available.
*This seasoning is what gives this soup its delicious flavor. Available at the Asian section of your grocery.
Boil the chicken breasts until tender and cooked. When cool enough to handle shred with a fork or with your hands. Retain the liquid where it was boiled (if not using chicken broth). Strain if necessary. Set aside.
Boil enough water for the pasta. Cook the macaroni al dente (not mushy, still retaining some bite). While waiting for the pasta water to boil, prepare the vegetables.
In a large pan, heat the oil. Saute the onions, garlic, celery and carrots until the onions become translucent and the vegetables are tender about 5 minutes. Season with a little salt and pepper.
Stir in the shredded chicken. Add the broth (or water). Season with some fish sauce, if using or just more salt, to taste. Bring to a boil. Add the cabbage, cooked macaroni and evaporated milk and cook for another 2-3 minutes or just until the cabbage leaves are soft. Adjust seasoning if needed. Ladle into bowls. Garnish with some chopped Green Onions, if you wish to. Enjoy!
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