Tuesday, January 15, 2008

Featured Recipe: Chicken Sopas

Let's have a break on articles about blogging, writing and other stuffs and savor ourselves in this delicious soup recipe that I wrote and posted in my former, now-defunct recipe blog. Hehehe... Yes, I cook meals... and making sopas and other soup dishes are just two of my cooking talent delicacies. This is not Chicken Soup for the Soul™, but this is a real chicken soup with macaroni recipe... a Filipino chicken sopas dish! Aaaaaw! Hehehe...

Anyway, it's nice to know that everything is instant nowadays — instant messaging, instant car, instant lottery winner, instant fame — name it, it's INSTANT! Even foods are joining the instant bandwagons (hahaha) — instant noodles, instant pancit canton, instant soup. Yes, instant "things" make our complicated lives so very easy. But don't you wish some things could go back to its original form and let the "real" thing emerge?

Well, enough of the introductions! Hahaha! And let's get ready for some cooking in action! Chicken sopas is a soup base dish that is so easy to cook, there's no need for some instant chicken sopas mix (like the one in the picture, courtesy of www.pinoystores.com)! Learn how to cook the REAL chicken sopas in this easy to follow recipé guide. Enjoy cooking and eating! :)


1/2 kilo chicken breast, chicken liver and gizzard, cooked and sliced into small chunks
1/4 kilo elbow macaroni
1 small carrot, cubed
1 medium-sized onion, chopped
3 cloves of garlic, chopped
5-6 cups of chicken broth (from the cooked chicken breast)
1/4 kilo cabbage, cut into strips
4 pieces chicken hotdogs, fried and cut into circular pieces, precooked
1 small can evaporated milk
salt and pepper
1 piece chicken cube
kinchay or parsley, chopped
3 tbsp butter
cooking oil

How to Cook:

1) Melt 3 tbsp of butter in a pan and add a little bit of cooking oil to prevent burning the butter. Sauté garlic, onion, chicken breast, chicken liver and gizzard and brown them a little bit. Add salt and pepper to taste.

2) When the chicken breast turned brown, add in the macaroni and sauté the mixture a little more or until the macaroni dries up. Pour in the chicken broth, stir and let it boil. Don't forget to cover the pan. Cook for seven (7) minutes or until the macaroni thickens.

3) When the macaroni thickens, add the carrots and cabbage in the soup. Drop a piece of chicken cube for a tastier soup. Pour in the evaporated milk while stirring it. Put in the cooked chicken hotdogs. Let it boil for a couple of minutes and sprinkle some chopped kinchay or parsley afterwards. Serve hot, immediately.

:: It is best eaten when hot, specially during cold nights or rainy seasons. A good partner of fried dishes. Also best eaten as a breakfast meal or as a snack along with puto (rice cakes). Hmmm... Makes 6-8 servings.

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  1. This comment has been removed by the author.

  2. @pjilvc: hi there! thanks for writing down your comment...

    there are actually two things i can give you to maintain the soup in your chicken sopas...

    1) as soon as it is cook, it is best to serve the sopas immediately... who wants to eat their soup cold, right? in this way, you can prevent the liquid soup to be absorbed by the macaroni.

    2) and the second one, is to NOT overcook the macaroni... macaroni and other kinds of pasta usually cooks around 5-7 minutes after boiling... so if you want your soup not to be absorbed by the macaroni, it is better to remove the chicken sopas from heat 2-3 minutes after full boiling... in this way, the macaroni will only cook on the reserved heat of the soup, and will absorb the soup completely...

    i hope these tips can help you... again, thank you for your comment! i really appreciate it! :D


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