This is the dish that somehow rekindled my interest in keeping a food blog. I recently re-discovered Chicken Sopas when winter hit Adelaide a couple of months ago. I’ve been meaning to write down the recipe that I have in my head (hacked from various recipes I found and from memory when I used to cook it years ago). But, I keep forgetting. So, I took a photo to remind me of what it looks like, hoping that the photo would jog my memory. So, here’s hoping that I’m going to get this right… If I use any wrong cooking terminologies, please excuse me and feel free to enlighten me.
Again, please note that I’m not an “official cook” or a chef, so I might not do things “the right way” all the time. All I know is that my food’s edible and that my family and friends enjoy my cooking, so ’nuff said.
Hope you enjoy my version of the Filipino chicken sopas:
- 200-250 grams chicken shredded
- 3-4 cups water
- 1 pc chicken stock cube
- 1 pc small onion sliced
- 1-2 cloves garlic minced or chopped
- 1 tsp cooking oil vegetable or canola
- 1 cup small shell pasta (alternative: elbow macaroni)
- 1 pc carrot cubed (small)
- 1 stalk celery chopped or sliced
- ½ cup cabbage shredded
- 1 pc egg
- ½ cup milk
- salt and pepper to taste
- 1 tsp fish sauce (aka ‘patis’, optional)
- Boil the chicken in the water. You can add the salt and pepper, if you like.
- Once the chicken is cooked, take it out of the water to shred or to slice. Save the water as stock for later. Set aside the shredded chicken.
- In a large saucepan, heat the oil. Add the garlic and saute until slightly brown, then add the onions.
- Add the shredded chicken.
- When the chicken is slightly brown, add the water (chicken stock). Add the chicken stock cube, if preferred.
- When the water boils, add the pasta. Make sure that there’s enough water left for the pasta to cook. Just keep adding ½ cup of plain water (preferably hot), if/when needed. Make sure that you have enough liquid for a soup.
- As soon as the pasta is ‘al dente’ (not quite cooked, but already softened), add the carrots and celery. Stir.
- After 2-3 minutes, add the shredded cabbage. Keep stirring.
- Add the egg. Make sure that you stir and break the egg – so you don’t get one lump of egg in your soup.
- Once the egg is “stirred in” the soup, slowly add the milk and keep stirring. Remember not to add the milk all at once and you must stir, stir, stir. Otherwise, the milk might “curdle”. And, that’s not a pretty sight!
- When you’ve successfully added all the ingredients, check if you need to add salt and/or pepper. Some people also opt to use fish sauce.
- That’s it! You can now enjoy your chicken sopas.
I prefer to use freshly ground black pepper, but you can use any other type.
You can eat chicken sopas on its own. But, some people might like to eat it with rice and/or bread
All I know is that it definitely hits the spot when I’m feeling icky and/or cold.