Chicken sopas is a popular Filipino soup that’s traditionally made with macaroni, mirepoix (diced onion, carrot and celery), hot dogs or ham, chicken and evaporated milk for creaminess. In this version, I’ve substituted condensed cream of chicken soup–as my mother does–for extra chicken flavor in addition to the creaminess. Like a lot of classic Filipino dishes, this one is influenced by Western cuisine and ingredients and is a hearty, economical way to feed a household. Adding to its popularity is the combination of nonperishable staple and fresh ingredients that can be stretched. Plus, it can be cooked in batches large enough to be served over multiple meals.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 quarts low-sodium chicken broth
- 2 boneless, skinless chicken breasts (6 to 8 ounces each)
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 2 medium carrots, cut into small dice
- 2 celery stalks, cut into small dice
- 1 medium yellow onion, cut into small dice
- 3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup)
- 3 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 cups macaroni
- One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk
- Chopped scallions, for garnish
Instructions
- Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
- Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
- Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
- Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.
Nutrition Facts
| Calories | 662 |
| Total Fat | 21 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 98 milligrams |
| Sodium | 2340 milligrams |
| Carbohydrates | 76 grams |
| Dietary Fiber | 5 grams |
| Sugar | 9 grams |
| Protein | 42 grams |
Reviews
I convinced myself to use cream of chicken soup, as written but only 1 cup of macaroni. I was surprised at just how much flavor was in this soup. Remarkably delicious and easy to make!