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.
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