Creamy Macaroni Chicken Soup Sopas Recipes

CREAMY MACARONI CHICKEN SOUP (SOPAS)

Creamy Macaroni Chicken Soup (Sopas) image

A filipino soup favorite made with elbow macaroni, milk and butter. This is perfect anytime you feel like having soup.

Provided by cj brooke

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups elbow macaroni
1 lb chicken breast, in bite sizes
1/2 cup evaporated milk
2 tablespoons butter
1 tablespoon of minced garlic
1 medium onion, finely chopped
1/2 cup sliced carrot
1 knorr chicken chicken bouillon cube
salt and pepper
1 tablespoon fish sauce (optional)
8 -10 cups water

Steps:

Boil water in a pot, add chicken until cooked and set aside.
In med heat, add the butter, onion, garlic and carrots.
Add elbow macaroni, raise the heat to high, stirring often until macaroni is cooked.
Add back the chicken and Knorr Chicken Cube to boil and simmer.
Stir in evaporated milk to boil and simmer.
Season with salt and pepper or fish sauce.

CREAMY CHICKEN SOPAS

Creamy Chicken Sopas image

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.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.

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

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