Filipino Chicken Sopas Recipe

Butter: Adds richness and helps sauté the vegetables.

Onion: Provides a sweet and aromatic base flavor.

Garlic: Adds depth and a savory note to the soup.

Carrot: Adds sweetness and a slight crunch.

Celery: Adds a subtle bitterness and crunch.

Cooked chicken: Provides protein and makes the soup hearty.

Chicken broth: Forms the base of the soup, adding flavor and moisture.

Elbow macaroni: The pasta that makes the soup filling and comforting.

Evaporated milk: Adds creaminess without making the soup too heavy.

Salt and pepper: Essential seasonings to enhance the flavors.

When sautéing the onion and garlic, make sure to do so over medium heat until they become translucent and fragrant. This step is crucial as it forms the aromatic base of your soup. Additionally, when adding the evaporated milk, ensure the heat is lowered to prevent curdling, which can affect the texture and taste of your sopas.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and can add a slightly different but pleasant flavor.

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh aroma of minced garlic.

• carrot - Substitute with sweet potato: Sweet potatoes offer a similar texture and a slightly sweeter flavor.

• celery stalk - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor that can add depth to the soup.

• cooked chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a good alternative.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version, though it will alter the flavor slightly.

• elbow macaroni - Substitute with shell pasta: Shell pasta can hold the soup well and provide a similar texture.

• evaporated milk - Substitute with coconut milk: Coconut milk can add a creamy texture and a slight coconut flavor, making it suitable for those who are lactose intolerant.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color of the soup slightly.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the Filipino Chicken Sopas to cool completely before storing. This prevents condensation, which can make the soup watery.
• Transfer the sopas into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date of preparation. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the sopas within 3-4 days. The elbow macaroni may absorb some of the broth over time, so you might need to add a bit more chicken broth or water when reheating.
• For longer storage, place the containers in the freezer. Filipino Chicken Sopas can be frozen for up to 2-3 months. Ensure the containers are freezer-safe to avoid cracking.
• When ready to reheat, thaw the sopas in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the vegetables and macaroni.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of evaporated milk or chicken broth if the sopas appears too thick.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Always check the temperature before serving to ensure the soup is heated through. The ideal serving temperature is around 165°F (74°C).

• On the stovetop: Place the leftover Filipino Chicken Sopas in a saucepan or pot. Add a splash of chicken broth or water to help rehydrate the elbow macaroni. Heat over medium-low, stirring occasionally, until the soup is warmed through. Be careful not to let it boil, as this can cause the evaporated milk to curdle.

• In the microwave: Transfer the sopas to a microwave-safe bowl. Add a small amount of chicken broth or water to maintain the soup's creamy consistency. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the soup is hot.

• In the oven: Preheat your oven to 350°F (175°C). Transfer the sopas to an oven-safe dish. Add a bit of chicken broth or water to keep it from drying out. Cover the dish with aluminum foil and bake for about 20-25 minutes, or until the soup is heated through.

• In a slow cooker: Pour the leftover sopas into the slow cooker. Add a splash of chicken broth or water to maintain the creamy texture. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly warmed.

• Large pot: Used to cook the soup, allowing enough space for all ingredients to be combined and simmered.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even cooking and preventing sticking.

• Knife: Essential for chopping the onion, mincing the garlic, and dicing the carrot and celery.

• Cutting board: Provides a safe and clean surface for chopping and dicing vegetables.

• Measuring cups: Used to measure the chicken broth and evaporated milk accurately.

• Measuring spoons: Useful for measuring the butter and any seasonings like salt and pepper.

• Can opener: Needed to open the can of evaporated milk.

• Colander: Handy for draining the elbow macaroni if you prefer to cook it separately before adding to the soup.

• Ladle: Perfect for serving the hot soup into bowls.

Prep ingredients in advance: Chop the onion, garlic, carrot, and celery ahead of time and store them in airtight containers.

Use rotisserie chicken: Save time by using store-bought rotisserie chicken instead of cooking and shredding your own.

Cook pasta separately: Boil the elbow macaroni in a separate pot while you prepare the soup base to speed up the process.

Batch cooking: Make a larger batch of chicken broth and freeze portions for future use.

One-pot method: Use a large pot to minimize cleanup and streamline the cooking process.