Filipino Chicken Sopas
Description
A hot bowl of Filipino chicken sopas, or creamy chicken macaroni soup, is the perfect comfort food to make in just one pot on a cold, rainy evening.
Ingredients
•
6 cups water, or more as needed
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1/2 onion, chopped
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1 pound bone-in chicken thighs, skin removed
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1 teaspoon garlic powder
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1 teaspoon onion powder
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2 carrots, diced
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2 tablespoons fish sauce, or more to taste
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4 teaspoons chicken bouillon granules
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1/2 teaspoon ground black pepper
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1/2 (16 ounce) package elbow macaroni
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1/2 cup evaporated milk
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3 tablespoons butter
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1 pinch salt and ground black pepper to taste
Directions
1
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.
2
Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
3
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.