Tuesday, January 10, 2017

Recipe | Creamy Chicken Soup (Sopas)

Since it's rainy these days, I might as well share with you a Filipino comfort food that we usually eat for merienda or snack.  But I eat as a meal for lunch or dinner.

Some would react on my recipe videos/blogs that it's not the way they make it.  No one has to set a standard on how to make things.  Do what makes you happy and comfortable in cooking, or maybe also in baking.  All we care about is the end result.  But don't forget to add the most important ingredient of all, L O V E. :)
<3 p="">
<3 p="">I'm sharing simple recipes in the meantime so as to not overwhelm you readers/viewers who are not confident in the kitchen.  
<3 p="">
<3 p="">If you have questions or suggestions, feel free to comment down below and I'll get back to you as soon as possible. :) <3 br="">

<3 p="">
<3 p="">For Taglish recipe, click on this link.

Yield: Good for 4


1/2 kg chicken, tinola cut
***you can use chicken breast, cut into pieces, and add 1/4 kg of chicken soup cuts (neck or bones)

*1/4 kg chicken liver, cut into pieces (optional)

Rock salt (to clean chicken and liver)

2-4 tbsps fish sauce, or salt if you have none

5 cloves garlic, minced

1 large red onion, sliced thinly

1 large carrot, diced

1 medium-sized potato, diced

1 stalk celery, sliced

125g o 1/2 kg macaroni shells

4 cups water

2 tsps ground black pepper

2-3 bay leaves

250ml evaporated milk, I used Alaska

3-6 tbsps canola oil (I eyeballed this one)

1/2 bok choy or 1/4 small cabbage, chopped

2 tbsps butter


  1. Rub salt onto chicken and chicken liver.  Rinse.  Add a little amount of rock salt once again.
  2. Heat pot and oil.
  3. Saute rinsed and salted chicken until brown.  Add chicken liver (optional).
  4. Add 2-4 tbsps of fish sauce or 2 tbsps iodized salt.
  5. Add sliced onions and sweat until translucent. 
  6. Add minced garlic.  Stir until you smell the aroma of cooked garlic.
  7. Add chopped celery.
  8. Add diced potatoes and carrots.  Stir.
  9. Pour evaporated milk.
  10. Pour in water.  Stir.  
  11. Add in macaroni shells. Stir. You can cook macaroni shells separately or prior to this soup. 
  12. Add pepper.  Stir.  Then add bay leaves. 
  13. Slightly cover pot and let it simmer under medium heat.
  14. Stir, and place a wooden spatula on the top center of the pot to prevent soup from boiling over.
  15. Remove wooden spatula and skim impurities or milk skin.
  16. Stir.  Place wooden spatula back at the center top of the pot.  Let it simmer until macaroni, potatoes, and carrots are cooked just right.
  17. Add more water if needed.  Don't forget to stir.  Let it simmer.
  18. Taste soup and test if macaroni is al dente.  Adjust salt if needed.  If too salty, add more milk or water.
  19. Add chopped bok choy or cabbage.
  20. Add butter and stir until melted.
  21. Serve warm. :)

For video recipe, you can watch it here:

No comments:

Post a Comment