Filipino Chicken Macaroni Sopas

Ingredients

• 454 g (1 lb)chicken, skin removed
• 57 g (2 oz)ham, chopped
• 227 g (½ lb)elbow macaroni
• 4 stalkscelery, finely chopped
• 1 mediumyellow onion, finely chopped
• 1 largecarrot, diced
• 355 ml (1½ cups)chopped cabbage (optional)
• 946 ml (4 cups)chicken broth
• 1.42 litres (6 cups)water
• 355 ml (1½ cups), or 414 ml (14 oz) evaporated milkfresh milk or evaporated milk
• 43 g (3 tablespoons)butter
• to tastesalt and pepper

Instructions

1. 1

   Boil the water

   Bring the water to a boil in a pot.

2. 2

   Cook the chicken

   Add the chicken and boil over low to medium heat for 45 minutes, or until tender.

3. 3

   Save the cooking water

   Lift out the chicken and leave it to cool. Keep the water it was boiled in for the soup.

4. 4

   Shred the chicken

   When the chicken has reached room temperature, pull the meat apart with your hands and discard the bones.

5. 5

   Heat a pot

   Meanwhile, heat a clean, large cooking pot.

6. 6

   Sauté the vegetables

   Add the butter and oil. Once hot, sauté the onion, carrot and celery for 3 minutes.

7. 7

   Add chicken and ham

   Stir in the shredded chicken and chopped ham, then cook for 2 minutes.

8. 8

   Simmer the broth

   Pour in the chicken broth and the reserved chicken-cooking water. Stir, bring to a boil, then simmer for 20 minutes.

9. 9

   Cook the macaroni

   Add the elbow macaroni and cook for 15 minutes. Add more water if needed.

10. 10

    Stir in the milk

    Pour in the milk, stir and bring the soup to a boil.

11. 11

    Season the soup

    Add salt and pepper to adjust the seasoning.

12. 12

    Serve the sopas

    Transfer the soup to a serving bowl and serve.

13. 13

    Enjoy together

    Share and enjoy.

What is Filipino chicken macaroni sopas?

Sopas is a Filipino comfort soup, commonly made with pasta, meat, vegetables and milk. Its name comes from the Spanish word for soup, but the creamy, filling style is a familiar part of Filipino home cooking.

This version builds flavour by simmering chicken first, then adding ham, aromatics, broth, macaroni and milk. The result is a substantial soup with tender meat, soft pasta and a gently creamy broth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 25g protein, 36g carbs, 22g fat.

The macaroni supplies most of the carbohydrates, while butter and milk contribute much of the fat; chicken and ham provide most of the protein. Balance a bowl with a green salad or another crisp vegetable side.

Build flavour with the vegetables

Aromatics: Onion, carrot and celery are sautéed briefly before the broth goes in. Keep them moving and let them soften without browning heavily.

Ham: Chopped ham adds a savoury, salty note alongside the chicken. Since ham can vary in saltiness, taste the soup before adding much extra salt.

Shred the chicken safely

Cooling: Let the cooked chicken cool until it is comfortable to handle before pulling the meat from the bones. Keep the cooking water; it becomes part of the soup base.

Texture: Shred the meat into bite-sized pieces so it distributes easily through the macaroni and broth. Check carefully for any small bones as you work.

Keep an eye on the macaroni

Timing: The macaroni cooks for 15 minutes in the simmering soup, so check it near the end of that period. Pasta brands and shapes can cook at different rates.

Liquid: Macaroni absorbs broth as it cooks, and the soup can thicken further as it stands. Add water if needed during cooking to keep the consistency soupy.

Choose the milk you have

Fresh milk: The recipe gives 355 ml fresh milk for a mild, creamy finish. Stir it in after the pasta has cooked, then bring the soup to a boil as directed.

Evaporated milk: The alternative is a 414 ml can, which gives a richer dairy flavour. Either option works; use the one specified in your ingredient list.

Finish and serve

Seasoning: Taste after adding the ham, broth and milk, then adjust salt and pepper. This helps account for the salt already present in the broth and ham.

Serving: Sopas is hearty enough to serve as a meal in a bowl. For a lighter-feeling plate, pair it with a crisp green salad or simply serve a smaller bowl.

Recipe notes & tips

• Keep the chicken-cooking water to add depth to the soup.
• Let the chicken cool before shredding, and check the meat for small bones.
• Taste before adding salt because the ham and broth may already be salty.
• Check the macaroni as it cooks and add water if the soup becomes too thick.
• If preparing ahead, cook the macaroni separately and combine it with the soup when serving to help it keep its texture.

Variations

• Add cabbage: Stir in the optional chopped cabbage with the macaroni so it softens in the soup.
• Use evaporated milk: Swap the fresh milk for a 414 ml can for a richer dairy finish.
• Adjust the pasta: Use another small pasta shape if elbow macaroni is unavailable.
• Make it peppery: Add extra black pepper at the table for a sharper finish.

Common mistakes to avoid

• Discarding the cooking water: Keep it for the broth, as the method uses it in the soup.
• Shredding hot chicken: Let it cool to room temperature first so it is easier to handle.
• Forgetting the ham's salt: Taste before seasoning and add salt gradually.
• Letting the soup get too thick: Add water as needed while the macaroni cooks.
• Adding milk too early: Follow the method and stir it in after the macaroni has cooked.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan, stirring and adding a little water if the macaroni has absorbed too much broth.

Frequently asked questions