Creamy Filipino Chicken Macaroni Sopas

Chicken, macaroni, hotdogs and vegetables in a comforting creamy broth.

Ingredients

Chicken broth

• 842 g bone-in chicken, half chicken
• 2.5 L water
• 1 medium onion, quartered
• 2 celery stalks, roughly chopped
• Celery leaves from the stalks, roughly chopped
• 4 cloves garlic, crushed
• 1 tsp whole black peppercorns, optional
• 1½ tsp salt

Sopas

• 500 g macaroni
• Cooked chicken meat from above, deboned and shredded
• 5–6 Bossing chicken hotdogs, sliced diagonally about 5–7 mm thick
• 2 tbsp butter
• 1 tbsp neutral cooking oil
• 1 medium onion, finely chopped
• 5 cloves garlic, minced
• 2 celery stalks, finely sliced
• 1 medium carrot (about 120–150 g), small dice or short julienne
• 2 cups cabbage (about 150–180 g), thinly sliced
• 1 can (410 mL) Angel Kremdensada
• 1 chicken bouillon cube
• 1 tbsp patis, initially
• ½ tsp ground black pepper
• Salt, only if needed
• Keep another 500–750 mL hot water or reserved chicken broth available because macaroni absorbs a lot of liquid.

Method

• Simmer chicken in 2.5 L water with the broth aromatics for 35–45 minutes, until cooked through. Strain and reserve the broth; shred the deboned chicken.
• Heat oil and butter. Lightly brown the hotdogs for 2–3 minutes, then sauté onion, celery and garlic. Add shredded chicken and cook 2 minutes.
• Add 2 L broth, chicken cube, fish sauce and pepper. Bring to a boil and add macaroni, stirring regularly. Start with about 2 minutes less than the packet cooking time.
• Add carrots with 3–4 minutes left, then cabbage for 1–2 minutes. On low heat, stir in Kremdensada and gently heat another 2–3 minutes.
• Taste and adjust. Add hot broth or water if needed; keep the soup a little loose because macaroni continues absorbing liquid. Stir in a little reserved celery leaf before serving.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗