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Filipino Chicken Macaroni Sopas

This is a recipe for Filipino Chicken Macaroni Sopas

Difficulty Hard
Time 90 min
Servings 6
Ingredients 13
Steps 13
Filipino Chicken Macaroni Sopas
Filipino Updated 10/2/2014

Ingredients

Measured from the catalog payload.

  • 1 lb chicken skin removed
  • 2 ounces ham chopped
  • 1/2 lb elbow macaroni
  • 4 stalks celery minced
  • 1 yellow onion minced
  • 1 carrot diced
  • 1 1/2 cups chopped cabbage
  • 4 cups chicken broth
  • 6 cups water
  • 1 1/2 cup milk
  • 3 tablespoons butter
  • salt
  • pepper

Instructions

13 cooking steps

  1. Bring the water to a boil.
  2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
  3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use this later.
  4. Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
  5. Meanwhile, heat a clean large cooking pot.
  6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
  7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
  8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
  9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
  10. Pour-in the milk. Stir and let boil.
  11. Add salt and pepper to adjust the taste.
  12. Transfer to a serving bowl. Serve.
  13. Share and enjoy!

Catalog details

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Appetizer, Chicken No tags Public recipe Revision 1