Best 3 Filipino Chicken Sopas Recipes

In the realm of Filipino cuisine, where flavors dance and ingredients harmonize, there lies a dish that encapsulates the essence of comfort and warmth: Filipino Chicken Sopas. This delectable soup, pronounced as “SOH-pas”, is a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned cook or just starting your culinary journey, this guide will take you on a delightful adventure to create the best Filipino Chicken Sopas that will surely impress your family and friends.

Let's cook with our recipes!

CHICKEN NOODLE SOUP (SOPAS)

Chicken noodle soup (Sopas) image

Try this delicious and hearty Sopas (Filipino Chicken Noodle Soup) recipe that will surely keep you warm and fit during the cold and rainy days!

Provided by Bebs

Categories Soup

Time 50m

Number Of Ingredients 14

Ingredients

1 pound chicken breast or legs
6 cups water
2 cups macaroni (- elbow, shell or straight )
2 tablespoons butter (- or margarine)
1 medium onion (- chopped)
2 cloves garlic (- minced)
1 big bell pepper (- diced)
1 medium carrot (- diced)
1 stalk celery ((optional) - chopped)
12 fluid ounces (1 can) evaporated milk
1 cup Vienna sausage (- sliced )
2 cups cabbage (- chopped)
salt (or more)
pepper

Steps:

Boil chicken breast in water with a little salt and pepper. Once cooked, remove from the stock and shred meat into smaller pieces using two forks.
In a pot, sauté garlic and onion in butter until tender. Add the chicken meat and noodles and cook for 5 minutes stirring from time to time to avoid burning the noodles.
Add the chicken stock to the pot and cover. Once it starts to boil add carrots, bell pepper, and celery and cover again.
Once the noodle is cooked al dente, add the milk and sausages. Add more salt and pepper if needed. Let it simmer for a few more minutes until the noodles are completely cooked and soup starts to thicken. Add water or milk if soup becomes too thick.
Add cabbage before turning off the stove and cover. Let the cabbage cook for at least 5 minutes from the residual heat. Transfer to serving bowls.

Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 26 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 239 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

FILIPINO CHICKEN SOPAS

Filipino Chicken Sopas image

Creamy chicken macaroni soup - comfort Filipino food that transcends culture, time, and ages. It's made simply in one pot that I have adjusted to be able to add all ingredients as you go.

Provided by Shela F Diehr

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

6 cups water, or more as needed
½ onion, chopped
1 pound bone-in chicken thighs, skin removed
1 teaspoon garlic powder
1 teaspoon onion powder
2 carrots, diced
2 tablespoons fish sauce, or more to taste
4 teaspoons chicken bouillon granules
½ teaspoon ground black pepper
½ (16 ounce) package elbow macaroni
½ cup evaporated milk
3 tablespoons butter
1 pinch salt and ground black pepper to taste

Steps:

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 34.8 g, Cholesterol 68.2 mg, Fat 13.5 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 6.3 g, Sodium 769.4 mg, Sugar 5.5 g

CREAMY CHICKEN SOPAS

Creamy Chicken Sopas image

Chicken sopas is a popular Filipino soup that's traditionally made with macaroni, mirepoix (diced onion, carrot and celery), hot dogs or ham, chicken and evaporated milk for creaminess. In this version, I've substituted condensed cream of chicken soup--as my mother does--for extra chicken flavor in addition to the creaminess. Like a lot of classic Filipino dishes, this one is influenced by Western cuisine and ingredients and is a hearty, economical way to feed a household. Adding to its popularity is the combination of nonperishable staple and fresh ingredients that can be stretched. Plus, it can be cooked in batches large enough to be served over multiple meals.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 quarts low-sodium chicken broth
2 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
1 medium yellow onion, cut into small dice
3 ounces ham steak or boiled ham slab, cut into small dice (about 1/2 cup)
3 cloves garlic, minced
3 tablespoons fish sauce
2 cups macaroni
One 10 1/2-ounce can condensed cream of chicken soup or one 12-ounce can evaporated milk
Chopped scallions, for garnish

Steps:

Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.

Tips:

Use high-quality chicken broth for the best flavor. You can make your own chicken broth or use a store-bought brand that you trust.
If you don't have elbow macaroni, you can use another type of small pasta, such as penne or shells.
Add more vegetables to the soup, such as carrots, celery, or peas.
If you want a thicker soup, you can add a cornstarch slurry. To make a cornstarch slurry, mix together equal parts cornstarch and water until smooth. Then, stir the slurry into the soup and bring to a boil. Reduce heat and simmer for a few minutes, or until the soup has thickened.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Filipino chicken sopas is a delicious and comforting soup that is perfect for a cold night. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like your soup thick or thin, with or without vegetables, Filipino chicken sopas is sure to please everyone at the table.