Low Carb Filipino Chicken Sopas
Experience the comforting flavors of Filipino cuisine with this Low Carb Filipino Chicken Sopas—a lighter, guilt-free twist on the traditional noodle soup. With tender shredded chicken, creamy evaporated milk, and vibrant vegetables like cabbage, carrots, celery, and zucchini noodles, this recipe delivers all the richness and heartiness you love without the carb-heavy pasta. Perfect for cozy dinners, this warm bowl of soup combines nourishing ingredients like spiralized zucchini and low-sodium chicken broth for a wholesome, keto-friendly meal. Finished with a hint of fish sauce and a sprinkle of green onions, it’s a harmonious blend of creamy, savory, and aromatic flavors that’ll make you feel right at home. Whether you’re looking for a healthy comfort food option or exploring Filipino recipes, this low-carb sopas is sure to delight!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 6 cups Water
- 4 cups Low-sodium chicken broth
- 2 cloves Garlic, minced
- 1 medium Onion, chopped
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Cabbage, shredded
- 2 medium Zucchini, spiralized
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Evaporated milk
- 1 tablespoon Fish sauce (optional)
- 0.5 cup Green onions, chopped for garnish
Instructions
In a large pot, bring the 6 cups of water to boil. Add the chicken breast and reduce the heat to a simmer. Cook for about 15 minutes or until the chicken is fully cooked.
Once the chicken is done, remove it from the pot and let it cool slightly before shredding it into bite-sized pieces. Set aside.
In the same pot, discard half of the water used to cook the chicken. Add the chicken broth, bring to a simmer, and keep warm.
In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped onion and cook until translucent.
Add the diced carrots and celery to the pan and sauté for about 3 minutes, or until they begin to soften.
Transfer the sautéed vegetables (garlic, onion, carrots, and celery) into the pot with the chicken broth.
Stir in the shredded cabbage and bring the mixture to a gentle boil. Simmer for about 5 minutes.
Add the shredded chicken back into the pot and season with salt, black pepper, and fish sauce if using. Stir to combine.
Pour in the evaporated milk, and let it heat through, being careful not to boil.
Finally, add the spiralized zucchini noodles to the pot. Simmer for an additional 2-3 minutes until the zucchini is just tender yet not mushy.
Ladle the soup into bowls and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 6470 mg | 281% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 62.3 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1242 mg | 96% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4931 mg | 105% | |
*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.
