Macaroni Chicken Sopas
A delicious Filipino Chicken Noodle Soup featuring macaroni and chicken in a savory broth.
Equipment
- large pot
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 cup diced carrots (about 2 medium)
- 1 tablespoon patis (fish sauce) like Red Boat
- 1 cup dry pasta like elbow macaroni
- 1 cup diced or shredded cooked chicken
- 2 cartons chicken stock (32-ounce each)
- Kosher salt to taste
- ¼ teaspoon freshly ground black pepper or to taste
- ¼ cup milk
Instructions
- In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.
- Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high heat and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.
- Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls.
Notes
Store leftovers in an airtight plastic container for up to 5 days. Or freeze for up to 1 month.
Nutrition
Serving: 1cupCalories: 442kcalCarbohydrates: 42gProtein: 26gFat: 19g
Tried this recipe?Let us know how it was!