Chicken Sopas

Chicken Sopas is a beloved Filipino comfort food, especially cherished during the rainy season or chilly days. This creamy macaroni soup is hearty and satisfying, combining tender chicken, elbow macaroni, vegetables, and hot dogs in a flavorful broth enriched with evaporated milk. It's a dish that brings warmth and nostalgia to many Filipino households.

Ingredients:

• 2 pounds bone-in chicken parts

• 1 onion, peeled and quartered

• 1 teaspoon peppercorns

• 4 cloves garlic, peeled and crushed

• 2 bay leaves

• 1 tablespoon salt

• 10 cups water

• 1 tablespoon canola oil

• 4 hot dogs, sliced diagonally into ½-inch thick pieces

• 1 onion, peeled and chopped

• 2 stalks celery, cubed

• 2 large carrots, peeled and cubed

• 2 cups uncooked elbow macaroni pasta

• 1 can (12 ounces) evaporated milk

• ½ small napa cabbage, chopped

• 4 hard-boiled eggs, peeled and halved

• Green onions, chopped
  
  

Directions:

1. In a large pot, combine chicken, quartered onion, peppercorns, garlic, bay leaves, salt, and water. Bring to a boil over medium heat, skimming off any scum that rises to the surface. Once the broth is clear, reduce heat, cover, and simmer for 20–30 minutes or until the chicken is cooked through and tender.

2. Remove the chicken from the pot and allow it to cool. Once cool enough to handle, shred the meat and set aside. Return the bones to the pot and continue to simmer for an additional 30 minutes to 1 hour to extract more flavor.

3. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

4. In another pot, heat canola oil over medium heat. Add the sliced hot dogs and cook until lightly browned, about 1–2 minutes. Remove from the pot and set aside.

5. In the same pot, sauté the chopped onion, celery, and carrots until softened, about 3–5 minutes.

6. Add the uncooked elbow macaroni to the pot and cook, stirring regularly, for 1–2 minutes.

7. Pour in the reserved broth and bring to a boil. Reduce heat and simmer, stirring occasionally, for 8–10 minutes or until the pasta is tender.

8. Stir in the evaporated milk, shredded chicken, and cooked hot dogs. Continue to simmer until heated through. Season with salt and pepper to taste.

9. Add the chopped napa cabbage and cook for about 1 minute or until tender-crisp.

10. Ladle the soup into individual bowls and garnish with halved hard-boiled eggs and chopped green onions. Serve hot.
    
    

Nutritional Information (per serving):

• Calories: 487 kcal

• Carbohydrates: 34 g

• Protein: 28 g

• Fat: 25 

• Saturated Fat: 7 g

• Cholesterol: 247 mg

• Sodium: 196 mg

• Potassium: 533 mg

• Fiber: 1 g

• Sugar: 7 g

• Vitamin A: 2925 IU

• Vitamin C: 2.7 mg

• Calcium: 169 mg

• Iron: 1.8 mg