CHICKEN NOODLE SOUP (SOPAS)
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
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
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
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
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
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.
SOPAS (CHICKEN NOODLE SOUP FILIPINO STYLE)
This soup is good for cold weather or when your feeling a little under the weather. It's good food for the soul.
Provided by Denise Engstrom
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- boil chicken until cook, drain then shred with a fork or hands.
- in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
- add chicken and cabbage, stirring until coated with oil.
- add chicken broth (add water if needed), boil covered for 5-8 mins.
- add evaporated milk and cream of mushroom.
- boil for another 5 mins.
- add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
- serve hot.
Nutrition Facts : Calories 302, Fat 16.1, SaturatedFat 4.3, Cholesterol 54.2, Sodium 486.4, Carbohydrate 19.3, Fiber 3.2, Sugar 5.2, Protein 21.7
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