Mom's Sopas

Everyone has their favorite soup to help during those days under the weather. Luckily, I don't get sick too often but when I do this soup is THAT soup. My mom usually whips this up during the flu season or after we've eaten rotisserie or fried chicken and need to do something with the leftovers.

I'm pretty sure this is a common soup recipe in the Philippines, but for some reason  growing up I've always thought of this soup as just My Mom's Chicken Sopas. I've never tasted it anywhere else except at home *shrugs* hehe.


What makes this different than other chicken soups, I guess would be the fact that it uses milk. My mom uses regular whole/2%  milk, but traditionally this is made with evaporated milk.  It's good either way, but I prefer the thin subtle flavor that regular milk brings to the dish.


- 16oz of elbow macaroni (or whatever pasta/noodles you want to use)
- 4 C chicken stock
- 2 C milk
- 1 medium onion chopped
- 2 C celery chopped
- 2 C carrots chopped
- 2 C cabbage chopped
- 2 C pre-cooked shredded chicken
- salt & pepper to taste

Cook macaroni al dente. Set aside.

Saute onions, celery, and carrots, and chicken with salt and pepper in a large soup pot until tender over medium-high heat. Add chicken broth. Let boil, then reduce heat to simmer. Add milk, then cabbage and continue cooking until cooked through.

Add macaroni very last right before serving.

Feast On! 

Printer Friendly Version