Filipino Chicken Sopas Recipe

Elbow macaroni: Small, curved pasta that holds the soup's flavors well.

Chicken breast: Lean meat that is shredded for the soup.

Onion: Adds a sweet and savory base flavor.

Garlic: Provides a fragrant and aromatic taste.

Carrots: Adds sweetness and color to the soup.

Cabbage: Adds texture and a slight crunch.

Chicken broth: The base liquid that brings all the flavors together.

Evaporated milk: Adds creaminess and richness to the soup.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of heat and depth.

When making this vegan version of Filipino chicken sopas, replace the chicken breast with shredded tofu or jackfruit. Use vegetable broth instead of chicken broth and opt for plant-based milk like coconut milk or soy milk in place of evaporated milk. This will maintain the creamy texture and rich flavor while keeping the dish entirely plant-based.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well and provides a similar texture to chicken when cooked.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a savory base for the soup without using animal products.

• evaporated milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness that complements the other flavors in the soup.

• elbow macaroni - Substitute with whole wheat elbow macaroni: Whole wheat macaroni is a healthier option that adds more fiber to the dish.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that works well in soups.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, providing a similar flavor profile.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different texture and a touch of sweetness, enhancing the overall flavor of the soup.

• cabbage - Substitute with kale: Kale is a nutrient-dense leafy green that holds up well in soups and adds a slightly different texture and flavor.

• Allow the Filipino Chicken Sopas to cool completely before storing. This prevents condensation, which can make the soup watery and spoil faster.
• Transfer the cooled sopas into airtight containers. Divide into individual portions for easy reheating.
• Label the containers with the date to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the sopas within 3-4 days.
• For longer storage, place the airtight containers in the freezer. The sopas can be frozen for up to 2-3 months.
• When ready to eat, thaw the frozen sopas in the refrigerator overnight.
• Reheat the sopas on the stovetop over medium heat, stirring occasionally to ensure even heating. Add a splash of vegetable broth or plant-based milk if the soup has thickened too much.
• Alternatively, reheat in the microwave in a microwave-safe bowl. Heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• Avoid refreezing previously frozen sopas as it can affect the texture and flavor.

• Large pot: Used for sautéing the onions and garlic, cooking the chicken, and simmering the soup.

• Sauté pan: Can be used for sautéing the onions and garlic if you prefer to do it separately before adding to the pot.

• Wooden spoon: Ideal for stirring the ingredients while cooking.

• Knife: Essential for chopping the onions, mincing the garlic, and dicing the carrots.

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

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

• Colander: Useful for draining the cooked macaroni.

• Mixing bowl: Handy for holding the drained macaroni until it’s ready to be added to the soup.

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

• Tongs: Useful for handling the shredded chicken while cooking.

• Grater: Can be used to shred the cabbage if you don't have pre-shredded cabbage.

Pre-cook the macaroni: Cook the elbow macaroni ahead of time and store it in the fridge. This saves time during the final preparation.

Use pre-shredded vegetables: Buy pre-shredded cabbage and diced carrots to cut down on prep time.

Opt for rotisserie chicken: Use store-bought rotisserie chicken instead of cooking and shredding chicken breast yourself.

Ready-made broth: Use store-bought chicken broth to save time on making your own.

One-pot cooking: Cook everything in one pot to minimize cleanup and streamline the cooking process.