Chicken Sopas (Filipino Macaroni Soup)
A creamy and comforting Filipino macaroni soup with tender shredded chicken, elbow macaroni, colorful vegetables, and sliced hot dogs in a rich broth made irresistible by evaporated milk.
Equipment
- Large stockpot or Dutch oven - At least 6-quart capacity
- Cutting board
- Sharp chef's knife
- Two Forks - For shredding chicken
- Wooden spoon or spatula
- Ladle - For serving
- Measuring cups and spoons
- Tongs - For removing chicken from pot
- Colander or fine-mesh strainer - For skimming broth
Ingredients
- 1.5 lbs bone-in chicken pieces - 680g, thighs and drumsticks work best
- 8 cups water - 2 liters
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 1 medium yellow onion - diced
- 4 cloves garlic - minced
- 3 stalks celery - sliced
- 2 medium carrots - about 1 cup, peeled and sliced into rounds
- 3 Filipino-style hot dogs - or any chicken or pork hot dogs, sliced diagonally
- 1.5 cups elbow macaroni - 150g, uncooked
- 1 cup napa cabbage or green cabbage - 90g, roughly chopped
- 1 can evaporated milk - 12 fl oz or 354ml
- 1 tablespoon fish sauce - patis, or to taste
- salt - to taste
- black pepper - to taste
- 2 stalks green onions - scallions, sliced, for garnish
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Instructions
- Place chicken, water, bay leaves, and peppercorns in a large pot. Bring to a boil, then simmer for 35-45 minutes until tender. Skim off foam. Remove chicken, discard bay leaves and peppercorns, and reserve broth.
- Cool chicken for 10-15 minutes, then shred the meat with two forks or your fingers. Discard bones, skin, and cartilage. Set shredded chicken aside.
- In a large pot, heat butter and oil over medium heat. Sauté onion, garlic, celery, and carrots for 5-7 minutes until onion is translucent and carrots begin to soften.
- Add shredded chicken and sliced hot dogs to the pot. Cook for 2-3 minutes until hot dogs are heated through and slightly colored at the edges.
- Pour the reserved chicken broth back into the pot. Bring to a boil, then add fish sauce. Reduce heat to medium-low, cover partially, and simmer for 10 minutes.
- Add uncooked macaroni to the simmering soup. Cook for 8-10 minutes, stirring frequently to prevent sticking, until pasta is just tender but still al dente.
- Stir in the chopped cabbage and cook for 2-3 minutes until wilted and tender but still with texture.
- Pour in the evaporated milk and stir gently. Bring to a gentle simmer over medium-low heat (do not boil). Season with salt, pepper, or additional fish sauce to taste.
- Ladle hot sopas into bowls and garnish with sliced green onions. Serve immediately.
Notes
- Reserve the chicken cooking liquid: This homemade stock is the foundation of your sopas and provides depth that store-bought broth can't match.
- Don't skip the butter: The combination of butter and oil creates a richer, more flavorful base for sautéing the aromatics.
- Add milk at the end: Stir in evaporated milk only at the final stage and never let the soup boil vigorously after adding it to keep the broth silky and smooth.
- Prevent mushy pasta: If making ahead, cook the macaroni separately and add to individual bowls when serving to prevent it from absorbing all the broth.
- Fish sauce is key: Patis adds savory umami depth that salt alone cannot replicate. Start with one tablespoon and adjust to taste.
- Use bone-in chicken: Bones release gelatin during simmering, giving the broth a silky, full-bodied texture.
- Variation - Corned Beef Sopas: Swap the chicken for canned corned beef for a quick weeknight version that comes together in half the time.
- Variation - Extra Vegetables: Add green peas, diced potatoes, or corn kernels alongside the other vegetables for a heartier bowl.
- Storage: Refrigerate in an airtight container for up to 3 days. Do not freeze as pasta becomes mushy upon thawing.
- Reheating: Warm gently over medium-low heat. Add a splash of chicken broth, water, or evaporated milk to loosen the soup as the pasta absorbs liquid.