Gluten-Free Filipino Chicken Sopas
Warm up your soul with a comforting bowl of Gluten-Free Filipino Chicken Sopas, a creamy and hearty soup designed to nourish and delight. This classic Filipino dish has been reimagined with gluten-free elbow macaroni and gluten-free chicken broth, ensuring it's perfect for those with dietary restrictions. Tender shredded chicken blends seamlessly with vibrant vegetables like carrots, potatoes, celery, and cabbage, creating an irresistible medley of flavors. Silkiness comes from evaporated milk, while sautéed onion and garlic add aromatic depth. Ready in just under an hour, this gluten-free chicken sopas is perfect for chilly evenings or family gatherings, offering a wholesome, flavorful taste of Filipino cuisine without compromising on dietary needs.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 2 cups Gluten-free elbow macaroni
- 8 cups Chicken broth, gluten-free
- 1 large Carrot, diced
- 2 Celery stalks, diced
- 1 medium Potato, peeled and diced
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 cup Cabbage, shredded
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Evaporated milk
Instructions
Begin by bringing a large pot of water to a boil over medium-high heat. Once boiling, add the chicken breast and cook for about 15-20 minutes or until fully cooked. Remove the chicken from the pot and let it cool slightly before shredding with two forks.
In a separate pot, bring water to a boil for the gluten-free elbow macaroni. Cook the macaroni according to the package instructions until al dente, drain, and set aside.
In a large soup pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.
Add the diced carrots, celery, and potatoes to the pot. Stir well and cook for about 5 minutes to soften the vegetables slightly.
Pour in the gluten-free chicken broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer, cover, and cook for 15 minutes or until the vegetables are tender.
Stir in the shredded chicken and gluten-free macaroni into the soup pot. Add the shredded cabbage, salt, and black pepper, mixing well.
Slowly add the evaporated milk while stirring continuously to ensure it integrates smoothly with the soup.
Simmer the soup for another 5 minutes to allow the flavors to meld together. Taste and adjust the seasoning as necessary.
Serve the sopas hot in bowls. Enjoy the comforting and creamy gluten-free chicken sopas with your family and friends.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 10137 mg | 441% | |
| Total Carbohydrate | 454.3 g | 165% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 46.6 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 1128 mg | 87% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4518 mg | 96% | |
*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.
