The difference of Chicken Sopas from other traditional chicken soups is the use of milk. Fresh or even evaporated milk is added to the soup along with the chicken and different vegetables for a richer flavor. The addition of other meats such as diced hotdogs, ham, bacon, or chicken liver and gizzard in some recipes can also be considered as one of the factors that make this soup dish different from the traditional ones.
Ingredients:
250 grams , macaroni
1/4 kg chicken breast, shredded
1/4 kg cabbage, sliced
1 medium carrot, sliced
1 stalk celery (optional)
1 medium onion, chopped (preferably red onion)
4 cloves garlic, minced
2 liters water (1/4 for boiling chicken)
3 chicken cubes
1 small can of evaporated milk (200 ml)
salt and pepper to taste
Procedure:
1. Boil the chicken in water (1 cup).
2. Once the chicken is cooked, take it out of the water to shred. Save the water as stock for later. Set aside the shredded chicken.
3. Blanch macaroni until ‘al dente’ (not quite cooked, but already softened). This may take around 10 mins.
4. In a large saucepan, heat the oil. Add the garlic and saute until slightly brown, then add the onions.
5. Add the shredded chicken.
6. When the chicken is slightly brown, add the water (chicken stock). Add the chicken stock cube, if preferred.
7. When the water boils, add the macaroni. Make sure that there is enough water left for the pasta to cook. Just keep adding 1/2 cup of plain water (preferably hot), if/when needed. Make sure that you have enough liquid for a soup.
8. Add the carrots and celery. Stir. After 1-2 minutes, add the shredded cabbage. Keep stirring.
9. Add evaporated milk. Check if you need to add salt and/or pepper. Some people also opt to use fish sauce.
10. Turn off fire, the warm liquid will continue cooking the rest of the ingredients
Preparation time: 1.5 hrs.
Cooking time: less than 30 mins.
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