Chicken Sopas

Chicken Sopas is creamy, delicious, and the best way to warm up on rainy days or in cold winter. This Filipino noodle soup is loaded with chicken, macaroni, vegetables, hot dogs, and flavorful broth for the ultimate comfort food.

This chicken sopas was originally not on my countdown list, but I came across a post in a Facebook recipe group from a Filipina asking what will go well with sopas for Christmas. I can’t believe I didn’t think of this Filipino soup when planning my holiday posts!

I mean, seriously, what can be more comforting and satisfying than a piping hot bowl of chicken soup on a chilly Christmas day? Well, maybe a piping hot bowl of sopas AND cheese puto

What is Sopas

Sopas, which literally means soup, is a staple in Filipino cuisine. But although there are many dishes we can classify as sopas, such as pancit lomi and chicken sotanghon, it is most commonly associated with a soup made of elbow macaroni, vegetables, and milk-infused broth.

While flaked chicken is the most popular protein ingredient, other meats such as ground beef, diced pork, or even corned beef are also used to make the soup.

Cooking Tips

  • For my sopas, I usually saute a mirepoix as the base. The combination of onions, celery, and carrots not only serves as the added vegetables in the soup but brings tons of flavor as well.
  • As in any good soup, the heart of this recipe is the broth. Boneless chicken might be more convenient, but for a full-bodied taste, I recommend using bone-in.
  • I like to gently simmer the chicken in aromatics until cooked through and flake the meat. I then return the bones to the pot and simmer for at least 30 minutes to an hour to draw out their flavor. Although this step takes a bit more time, I promise the extra effort will be rewarded with a more robust flavor.
  • The recipe calls for carrots, celery, and napa cabbage as the vegetable add-ins but feel free to add or swap diced potatoes, green peas, and kinchay (Chinese celery) if you like.
  • Hot dogs are a classic addition to sopas, but you can also use cubed ham, Vienna sausages, or liver.
  • The macaroni is cooked directly in the soup and the extra starch will thicken the broth nicely. If you prefer a thinner consistency or the soup begins to thicken over time, just dilute with additional water and adjust seasonings as needed.

Serving suggestions

 

Since the question “what to serve with this soup” is why I updated and reposted this chicken sopas recipe, let me share with you how I set it up for a large crowd.

  • When the soup is ready, I transfer it to a crockpot or a chafing dish to keep it hot throughout the party. As I love to round off the soup with extra trimmings, I place individual mugs to serve it in and small containers of chopped green onions, hard-boiled eggs, and fried shallots or fried garlic bits by the crockpot so guests can garnish their bowls to their liking.

How to store

  • If you’re serving the chicken soup much later, you can cook the macaroni separately and add to the sopas when ready to serve.
  • If you have leftovers, allow to cool completely and store in a container with a tight-fitting lid. Refrigerate for up to 3 days.
  • Reheat in a saucepan over medium-low heat until completely warmed through. Add more broth, water, or milk to loosen consistency as needed.

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