Creamy Macaroni Chicken Soup Sopas
Experience the ultimate comfort food with this Creamy Macaroni Chicken Soup Sopas, a hearty and flavorful Filipino classic perfect for cozy family meals or chilly evenings. This creamy soup combines tender elbow macaroni, shredded chicken breast, and vibrant vegetables like carrots and celery, all simmered in a rich and velvety broth infused with evaporated milk and savory chicken broth cubes. Adding sliced hotdogs brings a fun twist, while a touch of butter and garlic elevates its aromatic depth. Ready in under an hour and generously serving six, this one-pot wonder is easy to make, customizable with a sprinkle of Parmesan cheese, and ideal for both kids and adults. Packed with wholesome ingredients and comforting flavors, this sopas is your go-to recipe for warm, nourishing meals.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 1 pound Chicken breast
- 8 cups Water
- 1 can Evaporated milk
- 1 medium Carrot
- 2 pieces Celery stalks
- 4 pieces Hotdogs
- 3 pieces Garlic cloves
- 1 medium Onion
- 3 tablespoons Butter
- 2 pieces Chicken broth cubes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Vegetable oil
- 6 cups Water (for boiling macaroni)
- 0.25 cup Parmesan cheese (optional)
Instructions
In a large pot, bring 6 cups of water to a boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente. Drain and set aside.
In another pot, heat 8 cups of water and add the chicken breast. Boil for 10–12 minutes or until fully cooked. Remove the chicken from the pot, let it cool slightly, then shred it into bite-sized pieces. Reserve the chicken broth for later use.
Chop the carrot, celery, and hotdogs into small bite-sized pieces. Mince the garlic and chop the onion finely.
In a large pot, heat the vegetable oil and butter over medium heat. Once melted, sauté the garlic and onion until fragrant and the onion becomes translucent.
Add the sliced hotdogs and sauté for 2–3 minutes until lightly browned.
Add the shredded chicken and stir for 2 minutes to combine with the aromatics.
Pour in the reserved chicken broth and bring it to a simmer. Add the chicken broth cubes, salt, and ground black pepper. Stir until the broth cubes dissolve.
Add the chopped carrot and celery and simmer for 5 minutes or until the vegetables are tender.
Lower the heat and stir in the evaporated milk. Gradually add the cooked elbow macaroni, stirring to ensure it is well coated in the soup.
Simmer everything together for another 3–5 minutes to allow flavors to meld. Adjust seasoning with additional salt and pepper, if needed.
Remove from heat. Optionally, sprinkle with Parmesan cheese for added flavor.
Serve hot and enjoy your creamy macaroni chicken soup!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 288 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
