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5 from 8 votes

Chicken Sopas Recipe (Filipino Chicken Macaroni Soup)

Try this creamy chicken sopas recipe to make chicken macaroni soup, Filipino-style! Packed with vegetables, chicken and elbow macaroni, it fills you up and keeps you warm on a cold winter day.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Servings: 12 people
Calories: 192kcal
Author: Jolina

Equipment

Ingredients

  • 1.4 lbs boneless chicken breast
  • 1 pc sweet onion diced
  • 6 cloves garlic minced
  • 2 tbsp canola oil
  • 2 tsp salt
  • 2 tsp dried oregano
  • ½ tsp ground black pepper
  • 6 cups chicken broth
  • 2 cups elbow macaroni
  • 4 stalks celery diced
  • 2 pcs carrots diced
  • 1 pc bell pepper seeded and diced
  • ½ pc cabbage shredded
  • 1 12 oz can evaporated milk
  • boiled egg to serve
  • sliced green onions to serve
US Customary - Metric

Instructions

  • Using a large pot on medium high heat, add chicken breast in about 4 cups of boiling water. Season with salt. Cook for about 10-15 minutes or until the chicken is cooked through.  
    1.4 lbs boneless chicken breast
    Cooked chicken breast.
  • Remove the chicken from heat and allow to cool before shredding (we use 2 forks) and set aside. Keep the chicken stock for use later.
    Shredded cooked chicken on a plate.
  • In another large pot on medium high heat, sauté onion and garlic in oil until soft (about 2 minutes).
    1 pc sweet onion, 6 cloves garlic, 2 tbsp canola oil
    Cooking onion and garlic until fragrant.
  • Add your shredded chicken, stir, and cook for another 3 minutes or so (you want the chicken to brown a little).  
  • Add salt, dried oregano and black pepper. Continue cooking for another 2 minutes.
    2 tsp salt, 2 tsp dried oregano, ½ tsp ground black pepper
    Chicken and spices in a pot.
  • Pour chicken broth and 2 cups chicken stock (the one you saved earlier). Bring to a boil (about 10 minutes). 
    6 cups chicken broth
    Chicken broth added to shredded chicken.
  • Then add the rest of the ingredients (except the cabbage and the milk).
    2 cups elbow macaroni, 4 stalks celery, 2 pcs carrots, 1 pc bell pepper
    Vegetables and elbow macaroni added to broth.
  • Stir to combine and bring to a boil again until the macaroni is close to al dente (about 8 minutes).
    Cooked vegetables in a pot.
  • Stir in the cabbage and the milk.
    ½ pc cabbage, 1 12 oz can evaporated milk
    Cabbage and evaporated milk added to pot.
  • Bring down to a simmer until the cabbage is cooked (10-12 minutes). Serve immediately. Top with boiled egg and green onions (optional).
    boiled egg, sliced green onions
    Freshly cooked chicken sopas in a pot.

Video

Notes

  1. We always use chicken breast but you can use any cut of chicken you like. You can even use shredded rotisserie chicken for added convenience and flavor!
  2. Filipino chicken sopas is traditionally made with elbow macaroni because its shape allows the pasta to cradle the creamy broth and ingredients, ensuring a perfect bite every time. However, you can use other kinds of short pasta as well, like farfalle (bow-tie) and conchiglie (shells). 
  3. Store leftover soup in a covered container in the fridge. It should keep for 3 days.
  4. You’ll notice that the longer it sits the drier the soup looks because the macaroni tends to absorb the broth. Not to worry, when you heat it up the pasta will release a lot of that liquid.
  5. See post for more tips, FAQs and step-by-step photos.

Nutrition

Calories: 192kcal | Carbohydrates: 20g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 497mg | Potassium: 396mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg