Low Fat Filipino Chicken Sopas
Indulge in a comforting bowl of **Low Fat Filipino Chicken Sopas**, a lighter twist on the classic Filipino noodle soup that's perfect for any occasion. Packed with tender bites of chicken breast, wholesome whole wheat elbow macaroni, and a vibrant medley of carrots, celery, and cabbage, this creamy, dairy-free version uses skim milk and low-sodium chicken broth to keep it both nutritious and flavorful. With a quick 15-minute prep time and only 30 minutes to cook, this guilt-free sopas is a warm and hearty dish that’s easy to make for busy weeknights. Whether served as a starter or enjoyed as a meal on its own, this healthier Filipino soup is certain to satisfy your cravings for cozy, soul-warming comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 cup whole wheat elbow macaroni
- 1 medium carrot
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 1 medium onion
- 1 cup cabbage
- 6 cups low-sodium chicken broth
- 1 cup skim milk
- 1 tablespoon oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by finely mincing the garlic cloves, chopping the onion, and slicing the carrot and celery stalks thinly. Shred the cabbage into small pieces.
Heat 1 tablespoon of oil in a large pot over medium heat. Add the minced garlic and chopped onions, sautéing them until the onions become translucent, about 3-4 minutes.
Add the sliced carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally, until they begin to soften.
Cut the chicken breast into small, bite-sized pieces. Add them to the pot, cooking until they are no longer pink, roughly 5 minutes.
Pour in the 6 cups of low-sodium chicken broth, bringing the mixture to a boil.
Once boiling, add the whole wheat elbow macaroni, reducing the heat to medium-low. Simmer the soup until the pasta is al dente, approximately 8-10 minutes.
Stir in the shredded cabbage and skim milk. Let it simmer for an additional 3-4 minutes, allowing the flavors to meld.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with freshly ground pepper if desired.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 2163 mg | 94% | |
| Total Carbohydrate | 132.5 g | 48% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 34.1 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 534 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2652 mg | 56% | |
*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.
