Chicken macaroni soup or Filipino sopas is a delicious, creamy soup that is commonly served on special occasions and celebrations of Filipinos.
What is Chicken Macaroni Soup
It is a popular Filipino soup consisting of chicken mixed with some veggies like carrots and cabbage or pechay added with elbow macaroni and made creamy by adding either milk or all-purpose cream.
It is delicious, creamy, hearty and filling.
Ingredients
1.5 cup Chicken – Cooked, shredded macaroni meat
2 cups Elbow macaroni
1 medium Carrots
Chinese pechay leaves- I am using this because it is what’s available in my kitchen. However, you may use cabbage instead of the pechay.
Garlic
Chicken cube – I am using chicken cube for added flavor.
Water
Salt
pepper
All-purpose cream
Butter
Cooking oil
How to Make Chicken Macaroni Soup
This is an easy recipe that you can make in under 30 minutes. Start with boiling your chicken for 5-10 minutes or until chicken is done.
Remove chicken from the broth. Shred the chicken meat and discard the chicken bones. Set aside shredded chicken meat and the water where you boiled your chicken as we will use it as a broth later.
Heat cooking oil and butter in a pan under low-medium heat. Sauté onion and garlic then add the shredded chicken and carrots and sauté in 2-3 minutes. Add the 3 cups of chicken broth, the water you used when you boiled the chicken and bring to a boil.
Add salt, pepper, chicken cube and bring to a boil again. Add the elbow macaroni and cook for another 8 minutes or until macaroni is al dente.
Add the pechay leaves and the all-purpose cream and simmer for 1 minute and its done.
Ca you Make Ahead this recipe
Yes you may. But the macaroni absorbs the liquid so you may add a bit of water when you reheat it.
Other Soup Recipes You May Try
CHICKEN MACARONI SOUP (FILIPINO SOPAS)
Equipment
- Cooking Pot
- Cooking Pan
Ingredients
- 1.5 cup Cooked Shredded Chicken meat
- 2 cups Elbow macaroni
- 1 medium Carrots cut in strips
- 1/2 cup Pechay leaves sliced in small pieces
- 2 cloves Garlic
- 1 medium Onion
- 1 cup All Purpose Cream
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 5 cups Water for boiling chicken
- 2 tablespoon Cooking Oil
- 1 tablespoon Butter
Instructions
- Boil chicken for 5-10 minutes or until chicken is done.
- Remove chicken from the broth. Shred the chicken meat and discard the chicken bones. Set aside shredded chicken meat and the water where you boiled your chicken as we will use it as a broth later.
- Heat cooking oil and butter in a pan under low-medium heat. Sauté onion and garlic then add the shredded chicken and carrots and sauté in 2-3 minutes. Add the 3 cups of chicken broth, the water you used when you boiled the chicken and bring to a boil.
- Add salt, pepper, chicken cube and bring to a boil again. Add the elbow macaroni and cook for another 8 minutes or until macaroni is al dente.
- Add the pechay leaves and the all-purpose cream and simmer for 1 minute and its done.
- Transfer to a serving bowl and enjoy.
Notes
- You can substitue pechay leaves with cabbage.
- You may substitute all purpose cream with evaporated milk.
- You may add water as needed as the macaroni absorbs liquid as you cook it.
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