Chicken Noodle Soup? I Only Know Chicken Sopas

One of American's known comfort food is chicken noodle soup. It's warm, comforting, and simple. Much like chicken tinola. But the Filipino counterpart for chicken noodle soup is not tinola; it's chicken sopas. It is much more similar in it's components with it's shredded chicken, creamy soup base, and milky flavor. Like every other Filipino recipe, sopas has more to offer with the addition of sausages, cabbage, and macaroni. It's basically an add-all-you-can soup. It's good for whipping up a dish with what's left in your fridge. 

This dish is usually served in big batches, often made by karinderyas to sell to workers. If there is an early morning fiesta or gathering, old ladies bring calderos of the soup for the people. At home, chicken sopas is cooked during the cold weather or a chilly early morning. Because it's chockful of nutrients, mothers often cook this for their sick children. 

Ingredients: 

• 1 lb. shredded rotisserie chicken
• 2 cups cabbage, chopped
• 1/2 lb. small elbow macaroni
• 1 medium carrot, diced
• 3 stalks celery, chopped
• 1 yellow onion, chopped
• 2 tbsp butter
• 6 cups chicken stock
• 1 12 oz can evaporated milk
• 1 can Vienna sausages, drained and sliced
• Salt and pepper to taste

Steps: 

1. In a pot, melt butter over medium heat.
2. Saute carrot, celery, and onion for 3 minutes or until soft.
3. Add the shredded chicken to the pot. Stir and cook for 2 to 3 minutes.
4. Pour chicken broth. Let boil. Cover the pot and continue to cook for 15 minutes.
5. Add cabbage and sausage. Cook for 5 minutes.
6. Add the elbow macaroni. Cover and cook for 10 minutes or al dente.
7. Pour evaporated milk. Stir. Continue to cook for 2 minutes.
8. Season with salt and pepper to taste.
9. Serve immediately.

A similar recipe can be found in Panlasang Pinoy. Ingredients can be sourced from My Tindahan. Image from Panlasang Pinoy.