Chicken Sopas
Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk.
- Prep
- 21 min
- Cook
- 1 hr 37 min
- Total
- 1 hr 58 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
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.
Procedure
Pour in water and bring everything to a boil.
Procedure
As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
Procedure
Season again with salt and pepper—this is called "layering" in cooking.
Procedure
Add the elbow macaroni and cook for 7 minutes or so.
Procedure
The macaroni will have absorbed some of the salt by now, so season again with salt.
Procedure
Add the carrots and cabbage. Mix well.
Procedure
Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
Procedure
Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
Procedure
Enjoy!
Notes, tips, and variations
Using meat with bones will make the broth tastier without the use of bouillon cubes.
Notes, tips, and variations
You can use fish sauce instead of salt for added flavor.
Photo: Judgefloro · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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