Chicken Macaroni Sopas

Chicken Macaroni Sopas from Pinay In Texas Cooking Corner


  • 2 cups elbow macaroni, uncooked
  • 1 lb boneless chicken breast, cubed
  • 3 cloves garlic, minced
  • 1 small yellow onion, minced
  • 2 pcs. Knorr chicken cube
  • 1 medium sized carrot, chopped
  • ½ bell pepper, chopped (red is preferred but green will work)
  • 3 Tbsp fish sauce
  • 8 cups water
  • ¼ cup butter
  • 1 cup evaporated milk (or full-cream milk)
  • salt & pepper to taste


1. In a large sauce pan, over medium low heat, saute garlic in butter until light brown. Add onion and sauté until translucent. Add chicken cube and saute until melted. Add cubed chicken breast. Season with 1 Tbsp. fish sauce & a pinch of black pepper. Cover sauce pan and simmer for about 5 mins. 

2. Pour in water and bring to a boil. Add macaroni. Cook for 12 minutes, stirring frequently until the macaroni is almost done.

3. Add carrot & red bell pepper. Cook until vegetables are half done. Add the remaining fish sauce and stir in milk. Add salt and pepper to suit your taste. Remove from heat. Transfer to individual serving bowls.