Filipino Chicken Sopas Recipes

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

Steps:

• Bring the chicken broth to a boil in a large saucepan over medium-high heat. Reduce the heat so the broth simmers.
• Sprinkle the chicken with salt and pepper, add to the broth and poach until cooked through, 6 to 8 minutes. Turn off the heat and allow the chicken to cool in the broth for 5 minutes. Remove the chicken and shred it into bite-size pieces with your fingers or 2 forks. Reserve the chicken and broth separately.
• Heat the oil in a Dutch oven over medium heat. Stir in the carrots, celery and onions and cook until softened, 4 to 5 minutes. Add the ham and garlic and cook until the garlic is slightly softened, about 1 minute. Stir in the fish sauce. Continue cooking until the flavors meld, 4 to 5 minutes.
• Stir in the reserved chicken broth plus 2 cups water and bring to a boil. Add the macaroni and reduce the heat so the soup simmers. Cook, stirring frequently, until the macaroni is tender, 6 to 7 minutes. Stir in the cream of chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with scallions.

Steps:

• boil chicken until cook, drain then shred with a fork or hands.
• in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
• add chicken and cabbage, stirring until coated with oil.
• add chicken broth (add water if needed), boil covered for 5-8 mins.
• add evaporated milk and cream of mushroom.
• boil for another 5 mins.
• add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
• serve hot.

Steps:

• Boil water in a pot, add chicken until cooked and set aside.
• In med heat, add the butter, onion, garlic and carrots.
• Add elbow macaroni, raise the heat to high, stirring often until macaroni is cooked.
• Add back the chicken and Knorr Chicken Cube to boil and simmer.
• Stir in evaporated milk to boil and simmer.
• Season with salt and pepper or fish sauce.