Heart-Healthy Filipino Chicken Sopas
Warm up with a comforting bowl of Heart-Healthy Filipino Chicken Sopas, a nutritious twist on the classic Filipino soup. Packed with tender shredded chicken, whole wheat elbow macaroni, and colorful vegetables like carrots, celery, and red bell peppers, this recipe is a wholesome delight for any occasion. Made with low-sodium chicken broth and unsweetened almond milk, it delivers creamy, flavorful goodness without compromising heart health. Lightly seasoned with garlic, bay leaf, and freshly chopped parsley, each spoonful is bursting with vibrant aromas and balanced taste. Perfectly suited for busy weeknights, this soup comes together in just 45 minutes and is ideal for serving up to six people. If you're craving a hearty yet healthy dish, this Filipino Chicken Sopas is the ultimate comfort food to nourish your body and soul.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 200 grams whole wheat elbow macaroni
- 1200 milliliters low-sodium chicken broth
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 300 milliliters unsweetened almond milk
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Begin by poaching the chicken breasts. In a large pot, bring water to a simmer over medium heat. Add the chicken breasts and cook for about 15 minutes or until fully cooked. Remove the chicken from the pot and set aside to cool, reserving the poaching liquid.
Once cooled, shred the chicken using two forks and set aside.
In the same pot, heat olive oil over medium heat. Add the diced onions and minced garlic, and sauté for about 3-4 minutes, until the onions become translucent and fragrant.
Add the diced carrots, celery, and red bell pepper to the pot. Sauté for another 5 minutes, stirring occasionally.
Pour in the low-sodium chicken broth and add the bay leaf. Bring the soup to a gentle boil.
Once boiling, reduce the heat to a simmer and add the whole wheat elbow macaroni. Cook according to the package instructions, usually about 8-10 minutes, or until al dente.
When the pasta is almost cooked, stir in the shredded chicken and unsweetened almond milk. Season with salt and ground black pepper to taste.
Let the sopas simmer for an additional 5 minutes, allowing all flavors to meld together.
Remove the bay leaf. Ladle the sopas into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2057 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3448 mg | 150% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.9 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 782 mg | 60% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3044 mg | 65% | |
*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.
