Chicken Sopas: A Filipino Macaroni Soup with Chicken and Milk

Chicken sopas is a Filipino macaroni soup made with chicken, vegetables, and evaporated milk. It uses elbow macaroni, cabbage, and carrot in a light, milky broth. This recipe keeps the taste clean by avoiding burnt garlic and browned meat. It also explains how to season in stages, so the soup stays balanced.

This chicken macaroni soup cooks in one pot and serves best right away. The pasta keeps soaking up liquid as it sits. For that reason, timing matters, especially after adding the milk. The dish sits under Filipino soup recipes and uses simple steps that suit home kitchens with basic tools.

Use these measured ingredients to make chicken sopas with a steady broth and soft vegetables. Keep the salt and pepper light at first. You can adjust later while cooking. If you prefer, use olive oil instead of butter for sautéing. Both work well for this Filipino soup base.

• Butter or olive oil: 1 tbsp (15 ml)
• Garlic: 3 cloves, minced (about 9 g)
• Onion: 1 medium, finely chopped (about 150 g)
• Chicken meat on the bone: 250 g
• Salt: 1 tsp, plus more to taste (about 5 g)
• Black pepper: 1/4 tsp, plus more to taste (about 1 g)
• Water: 3–4 cups (720–960 ml)
• Dried elbow macaroni: 1 cup (about 100 g)
• Carrot: 1 medium, diced (about 100 g)
• Cabbage: 1/2 head, shredded (about 300 g)
• Evaporated milk: 375 ml (1½ cups)

These tools help you control heat and keep the milk from splitting. A heavy pot gives even heating and reduces scorching at the base. A ladle helps with skimming, which keeps the broth clear. Use a sharp knife for quick chopping, so the onion and garlic cook without burning.

• Large pot or deep saucepan with lid
• Wooden spoon or heat-safe spatula
• Ladle
• Knife and chopping board
• Measuring cups and spoons

Procedure

Follow these steps in order. Keep the heat at medium for sautéing. Use low heat after adding milk. Avoid boiling once milk is in the pot. That helps the soup stay smooth. Serve soon after cooking, since elbow macaroni keeps swelling and can reduce the broth.

1. Heat butter or olive oil in a pot over medium heat.
2. Add onion and garlic. Sauté until soft. Do not let them burn.
3. Add chicken, salt, and black pepper. Cook gently. Do not brown the meat.
4. Pour in water and bring the pot to a boil.
5. Skim off scum that rises to the top after boiling starts.
6. Season again with a little salt and pepper.
7. Add elbow macaroni. Cook for about 7 minutes.
8. Season again with a little salt, as pasta absorbs it.
9. Add diced carrot and shredded cabbage. Mix well.
10. Pour in evaporated milk. Keep heat low. Do not let it boil.
11. Serve immediately while the broth is still plenty.

Notes, tips, and variations

Chicken on the bone helps the broth taste fuller without using bouillon cubes. Keep the chicken pale, since browning can darken the soup and change the flavour. Watch the garlic closely, because burnt garlic can make the broth taste bitter. Gentle heat gives a cleaner, milky chicken soup.

Seasoning in stages helps each part taste right. Add a little salt early, then adjust after boiling, after pasta, and again near the end. This method is often called layering. It matters because macaroni absorbs salt while it cooks. If you add all the salt at once, the soup can end up uneven.

You can swap fish sauce for salt if you want more savoury taste. Add it in small amounts, then taste again. Use the same step points where salt is added, so the flavour spreads through the soup. Keep the milk from boiling, since high heat can make it separate and affect texture.

Nutritional values (estimated)

These values are estimates per serving, based on 4 servings. Exact numbers change with chicken cut, milk brand, and added salt. This table is a guide for common meal planning needs. For lower fat, use less butter and choose a lighter cooking oil option.

Serving guidance

Serve chicken sopas right after cooking, while the broth stays milky and loose. If you need to wait, keep the pot on very low heat and stir now and then. If the soup thickens, add a small splash of hot water and mix. Avoid boiling after adding milk, even during reheating.