Warm and Soothing Creamy Chicken Sopas
Our next recipe is a popular comfort food, especially if one is not feeling well. Chicken Sopas is a classic soup recipe that consists of cooked chicken strips, macaroni pasta, and vegetable bits. My nanay used to always prepare Chicken Sopas whenever someone in the family was sick with the flu. She said her nanay, my lola, used to cook it for her too when she was a child.
Chicken Sopas is not your ordinary chicken soup; what makes this dish stand out from the rest is the addition of evaporated milk, which gives it a delicious creamy taste, to the otherwise clear broth.
Chicken Sopas is very easy to make with no hard-to-find ingredients. In fact, you can try out this recipe with only simple ingredients you can find in your kitchen. So whether you are feeling the pinch of this winter or just happen to have leftover chicken in your fridge, try out Chicken Sopas and let me know what you think!
8 cups (or 2 quarts) chicken stock (using chicken scraps, bones)
1 lb elbow macaroni
1-2 cups pre-cooked strips/cubes of chicken (leftover roast chicken, for example)
1 medium carrot, peeled and cut into small cubes
1/4 cup evaporated milk
1 tsp. Patis (fish sauce)
Salt and pepper to taste
Boil the leftover chicken scraps to make your stock
Add the macaroni and stir frequently for about 3 minutes. Leave it to cook for about 8 minutes with occasional stirring.
Add leftover meat and carrots. Add the fish sauce, salt and pepper.
Lower the heat, and add the milk while the dish is still hot. Stir continuously as you pour it.
Make sure the soup does not boil, as it will force your milk to coagulate. Just let it simmer as you continuously stir.
Remove from cooker when you have achieved your desired consistency.
Transfer in a serving bowl and garnish it with chopped parsley and that’s it!
Enjoy Chicken Sopas!
Tita Kathy’s tip:
Try adding slices of hardboiled egg on top of your Chicken Sopas for a more special and filling dish. Until next time!