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a creamy chicken macaroni soup with elbow noodles, small chicken pieces, thin hot-dog slices, carrot cubes and softened cabbage
Melissa Hart

Chicken Sopas

Evaporated milk gives this Filipino-style macaroni soup a creamy broth without a flour-thickened base. Small hot-dog slices add a familiar savory note, and cabbage goes in late so it softens without disappearing. The macaroni keeps absorbing liquid after the pot leaves the stove. Serve it while the broth still moves freely around the chicken and vegetables, and keep an extra splash of broth for any leftovers you plan to reheat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 carrot peeled and diced
  • 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 2 fully cooked hot dogs about 4 oz total, thinly sliced
  • 6 cups low-sodium chicken broth
  • 6 oz elbow macaroni
  • 2 cups finely shredded green cabbage
  • 1 can evaporated milk 12 oz
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper

Method
 

  1. Melt butter in a large pot and cook onion and carrot for 5 minutes. Add garlic for 30 seconds.
  2. Add chicken and hot-dog slices and cook, stirring, for 3 minutes until the outside of the chicken turns pale. Pour in broth and bring to a gentle simmer.
  3. Add macaroni and cook for 7 to 9 minutes, following the package time, until nearly tender.
  4. Stir in cabbage, evaporated milk, salt and pepper. Simmer gently for 4 to 5 minutes until the cabbage is soft and the chicken reaches 165°F.
  5. Let stand for 2 minutes, stir and serve while plenty of creamy broth remains around the noodles.