Creamy Chicken Sopas (Filipino Chicken Macaroni Soup)



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!

This is a creamy and flavorful Asian soup loaded with chicken, pasta and vegetables. Perfect for fall and winter!

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.

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Ingredients

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.

Procedure

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!

This is a creamy and flavorful Asian soup loaded with chicken, pasta and vegetables. Perfect for fall and winter!



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26 Comments

  1. November 14, 2013 / 1:03 am

    G'day Abby! Your Creamy Chicken Sopas looks warm and welcoming, true!
    Reminds me of a soup my mum used to make when I was little too!
    Cheers! Joanne

    • December 29, 2013 / 1:33 am

      Thanks, Joanne. I always loved it when my Mom made this for us. Moms always make the best food.

  2. December 24, 2013 / 7:03 pm

    How many servings does this make?

  3. June 11, 2014 / 7:09 am

    how do you keep the elbow macaroni firm? mine always turn out saggy.. it still absorbs the soup even after its cooked. 🙁

    • June 14, 2014 / 4:16 pm

      Hi Leslie, if the macaroni stays long enough in the soup, it gets soggy which explains why I add it separately although you can actually cook them all together just ensure that you don't overcook the macaroni. Cook it until al dente (fully cooked but still retains some bite). The only other way is to eat them immediately. I cook the broth separately so I can just add the macaroni when I need it, so it's only added when you actually want to eat it so it doesn't get soaked up in the broth and gets soggy. Hope that helps.

    • Sheri
      January 24, 2015 / 5:10 pm

      I have an unusual method of making sure the noodles don't get soggy and it's delicious. I stir fry the uncooked noodles until golden brown all over and then cook the noodles in the boiling broth. No mushiness! Delicious!

    • January 28, 2015 / 3:50 am

      What a great idea, Sheri! Thanks for sharing that. I will try it for sure!

  4. Paul
    June 20, 2014 / 9:11 am

    Can I use Nestle Cream instead of evaporated milk to make it creamier?

    • June 20, 2014 / 5:44 pm

      Hi Paul, I personally think that Evaporated milk is better as it doesn't overpower the taste of the soup itself (not overly milky in taste). But you can try the cream for sure, just add it at the end and lessen it (not as much as the evaporated milk) 'cause it will be too thick otherwise. Thanks for asking.

  5. October 14, 2014 / 8:58 am

    Hhmmmm….yummy it makes me feel hungry..I should cook this one when in get home…thanks.��

    • January 28, 2015 / 3:49 am

      Hope you enjoyed it Ailyn! Thanks for stopping by!

  6. November 9, 2014 / 5:50 pm

    Ahhh! I love this. My mom used to make this a lot when I was little.

    • January 28, 2015 / 3:53 am

      This dish always makes it to our dinner table on a monthly basis (at least!). Enjoy!

  7. Anonymous
    January 30, 2015 / 6:42 am

    Thank you so much for your recipe, the sopas turned out delicious! The patis makes a really big difference 🙂

    • August 6, 2015 / 8:37 am

      I am super-delighted to know you enjoyed the sopas! Thanks for the kind feedback! 🙂

  8. misty
    August 2, 2015 / 5:15 pm

    Thank you for sharing!

    Whenever I make sopas, it's always gone within a day. I wanted to make a big batch and freeze it so it'll be on hand. Have you ever tried freezing it to store?

    I'm a little weary since it does have milk in it.

    • August 4, 2015 / 1:29 am

      The pasta may get mushy and the milk might separate and get grainy if frozen. If you want to freeze leave out the pasta and milk and add them later.

  9. October 20, 2015 / 9:39 am

    Made this and my Portuguese and American friends love it! I added mashed potato to make it a little thicker. Thanks for this post! Btw, I also froze it. It looked a little grainy but it was all back to normal after reheating it. 🙂

  10. Shanel
    December 16, 2015 / 2:15 am

    This is perfect for winter!

  11. August 10, 2016 / 11:02 pm

    I would like to try your recipe tomorrow for 50 persons, can I just exclude celery because I don't like it..will the taste still be the same?

    • August 11, 2016 / 2:53 am

      You may leave out the celery but make sure to add extra carrots and cabbages so the soup's consistency remains even and not too diluted. Enjoy!

  12. Rushelle
    October 12, 2016 / 6:19 pm

    Do you think it will be OK to use Cream of Mushroom instead of evaporated milk?

    • October 14, 2016 / 12:16 am

      I haven't tried it personally but if you do, please let us know how it went. Thanks Rushelle!

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