Chicken Sopas

This creamy Filipino chicken noodle soup is the definition of comfort food in my house. It’s the kind of meal my mom would make on cold December nights before we headed out to Simbang Gabi, the Filipino Christmas tradition of attending late-night (or very early morning) mass. When we got home in a combination of tired, sleepy, and hungry, this warm, creamy soup would be waiting for us.

Nowadays, this dish has taken on a new life in my kitchen. It’s one of those easy, flexible meals that helps clean out the refrigerator, using leftover chicken, bits of ham or hotdogs, and whatever vegetables you have on hand. Creamy, savory, and deeply nostalgic, this Filipino-style chicken noodle soup is simple, satisfying, and perfect any time you need a cozy bowl of comfort.

Ingredients

2 tbsp butter

1–2 cups shredded chicken

1/2–1 cup diced ham or hotdogs

1/2 lb cooked elbow macaroni

2 stalks celery, diced

1–2 carrots, diced

1/2 onion, diced

4 cloves garlic, minced

2 quarts chicken stock

1 cup chopped cabbage

1 tbsp chicken bouillon powder

1 (12 oz) can evaporated milk

1–2 tbsp fish sauce

Salt and pepper, to taste

1. Add butter to a soup pot over medium heat. Sauté garlic, onion, carrots, and celery for 3–5 minutes, seasoning with salt and pepper.

2. Add shredded chicken and ham or hotdogs, stirring and warming through for another 3–5 minutes.

3. Pour in chicken stock and add chicken bouillon powder. Bring to a boil.

4. Once boiling, stir in evaporated milk and cabbage. Reduce to medium heat and cook for 5–7 minutes until the vegetables are tender.

5. Adjust seasoning with fish sauce, salt, and pepper to taste. Serve hot over cooked elbow macaroni.

Comfort era