Philippines / Soup
Chicken Sopas
Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk.
Ingredients
- butter or olive oil, or olive oil1 tbsp
- garlic, minced3 clove
- onion, finely chopped1
- chicken meat, still attached to the bones250 g
- salt
- freshly ground black pepper, freshly ground
- water3–4 cup
- dried elbow macaroni, dried1 cup
- carrot, diced1
- cabbage, shredded1/2 head
- evaporated milk, (1½ cups)375 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.
Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
Pour in water and bring everything to a boil.
As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
Season again with salt and pepper—this is called "layering" in cooking.
Add the elbow macaroni and cook for 7 minutes or so.
The macaroni will have absorbed some of the salt by now, so season again with salt.
Add the carrots and cabbage. Mix well.
Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
Enjoy!
