Sopas, a Filipino version of chicken soup, is a comfort food from my childhood. It was one of the first recipes I learned how to make after I got married. This is a great recipe to make when you forget to defrost meat.
I always double this recipe because my kids eat this up and always ask for more helpings.
Sopas Recipe
Ingredients
- 3 cloves of garlic, minced
- 1-1.5 pounds chicken
- 3 carrots, peeled and sliced
- fish sauce
- 1.5 cups macaroni pasta
- cabbage
- milk*
- pepper to taste
Directions
- Add chicken to a big pot of water. Be sure to fill up the pot (about 6 – 8 cups) as you will use excess water as broth. Add salt and boil until chicken is cooked through.
- Remove chicken from pot and shred. Be sure to save the water from the pot.
- Heat oil in a new pot (if you don’t have another stock pot, use a wok or something big). Add garlic and cook until fragrant (about 1 minute).
- Add chicken and 2 TBSP of fish sauce. Stir for 1 minute. Add in carrots and cook for 2 minutes.
- Add pasta and cover with broth from boiling chicken. Bring to boil. Lower heat and cover. Cook until pasta is al dente.
- While pasta is cooking chop cabbage (I like them in about 2 x 1-inch strips)
- When pasta is cooked, add cabbage and cover with more broth. Cover and simmer until cabbage is cooked through (about 3-5 minutes)
- Remove from heat. Add in 1.5 cups of milk. Season with pepper and more fish sauce to desired taste. This is the part of the cooking where I like to play around with the recipe. I add small quantities of milk, fish sauce, and pepper until I get the desired taste.
- Serve while warm and Enjoy!
*the traditional recipe uses evaporated milk but I always have milk on hand so I use that.
Hope you love this soup as much as we do. Check out our other favorite soup recipes here.
