This comforting Filipino chicken macaroni soup brings warmth to any table with its rich broth and tender ingredients. A beloved dish that combines elbow macaroni, chicken, and vegetables in a savory, slightly creamy broth.
Perfect for chilly evenings or when you need a taste of home, this one-pot recipe delivers restaurant-quality flavors with simple, wholesome ingredients.
Ingredients for Recipe for Filipino Sopas
Wholesome ingredients for a nostalgic bowl of creamy, savory goodness in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 2 cups | Dry, uncooked pasta |
| Chicken Breast 🍗 | 1 lb | Boneless, skinless, diced |
| Carrots 🥕 | 2 whole | Peeled and diced |
| Celery Stalks 🌿 | 2 whole | Diced, leaves reserved |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Chicken Broth 🥣 | 6 cups | Low-sodium preferred |
| Evaporated Milk 🥛 | 1 can | 12 oz can, full-fat |
| Butter 🧈 | 2 tbsp | Unsalted for control |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening broth |
| Fish Sauce 🐟 | 1 tbsp | Filipino patis preferred |
| Bay Leaf 🍃 | 1 whole | Dried for aroma |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Green Cabbage 🥬 | 2 cups | Thinly sliced |
The chicken broth is the foundation here. Opt for low-sodium brands like Swanson to control the seasoning. Evaporated milk adds the signature creaminess—Carnation is the standard. For authentic flavor, Filipino patis fish sauce (like Silver Swan) is non-negotiable. Fresh chicken breast gives the cleanest flavor, but thighs work too if you prefer darker meat.
No patis? Soy sauce at half the amount works in a pinch, though the flavor profile shifts. Whole milk plus a splash of cream can replace evaporated milk. For a gluten-free version, cornstarch slurry substitutes the flour. The vegetables are flexible—zucchini or potatoes can join the carrot-celery-cabbage mix without issue.
This soup tastes even better the next day as flavors meld. Store in airtight containers for up to 3 days in the fridge. For longer storage, freeze without macaroni (it absorbs too much liquid) for up to 3 months. Reheat gently to preserve the creamy texture.
Why You’ll Love This Recipe
- One Pot Wonder: I just dump everything in and let it simmer—macaroni, chicken, and veggies all cook together.
- Rich Comfort: The chicken broth soaks into the pasta, and those sweet carrots and celery add the perfect balance.
- Feeds a Crowd: I make a big batch, and it’s always gone by dinner, whether it’s for weeknight meals or lazy weekends.
- Budget Stretcher: Honestly, a pound of macaroni and a few chicken breasts go a long way, and it tastes like a million bucks.
Step-by-Step Instructions for Filipino Sopas
This method delivers a creamy, comforting bowl with perfectly cooked noodles and tender chicken.
Step 1: Sauté the Aromatics and Chicken
Heat a large pot over medium heat and melt the 2 tbsp Butter. Add the yellow onion and cook for 3-4 minutes until translucent and fragrant. The onion should soften without browning—this builds the flavor base.
Add the garlic cloves and sauté for 30 seconds until aromatic. Immediately stir in the 1 lb Chicken Breast and cook for 5-6 minutes until the exterior turns opaque. The chicken will finish cooking later, so don’t overcook it now.
Step 2: Build the Broth and Add Vegetables
Sprinkle the 2 tbsp All-Purpose Flour over the chicken and stir to coat evenly. This creates a light roux that will thicken the broth. Pour in the 6 cups Chicken Broth and add the bay leaf, 1 tsp Salt, and 0.5 tsp Ground Black Pepper.
Bring the mixture to a boil, then reduce heat to medium-low. Add the 2 whole Carrots, 2 whole Celery Stalks, and 1 tbsp Fish Sauce. Simmer for 8-10 minutes until the vegetables begin to soften.
Step 3: Cook the Macaroni and Cabbage
Stir in the 2 cups Elbow Macaroni and cook for 8-10 minutes, or until the pasta is al dente. The macaroni should be tender but still firm to the bite. Avoid overcooking, as it will continue to soften in the broth.
Add the 2 cups Green Cabbage and simmer for an additional 3-4 minutes until the cabbage wilts and the macaroni is fully cooked. The cabbage should be tender but retain a slight crispness.
Step 4: Finish with Evaporated Milk
Reduce the heat to low and pour in the 1 can Evaporated Milk. Stir gently to combine, ensuring the milk incorporates smoothly into the broth. Simmer for 2-3 minutes until the soup is creamy and heated through.
Taste and adjust seasoning with additional salt or fish sauce if needed. The soup should be rich and savory, with a velvety texture. Remove the bay leaf before serving.
Pro Tips For Making Recipe For Filipino Sopas
- Parcook the Macaroni: Boil the elbow macaroni for 2-3 minutes less than package instructions, then finish cooking in the soup—this prevents mushy noodles that fall apart in the broth.
- Shred the Chicken: Poach the chicken breast whole, then shred it with forks before adding back to the pot; it absorbs the broth better than cubed pieces and gives that classic sopas texture.
- Sauté the Aromatics: Cook the onion, carrots, and celery in a little oil for 3-4 minutes before adding liquid—this builds a sweeter base and keeps the veggies from tasting raw.
- Skip the Overcrowding: I learned this the hard way—add the macaroni in batches if your pot is small, or it’ll soak up too much broth and turn gluey.
Wine and Beer Pairings for This Dish
Light Beer Pairings
Filipino sopas pairs wonderfully with crisp, light beers that cut through the creamy broth. I recommend San Miguel Light—this Filipino classic has a clean, refreshing finish that complements the soup’s richness. A 4.5% ABV keeps it light and sessionable. 🍺
Wheat Beer Harmony
For a more complex pairing, try a German-style wheat beer like Weihenstephaner Hefeweissbier. Its banana and clove notes contrast beautifully with the savory chicken and fish sauce. Serve chilled at 45-50°F to enhance the experience.
White Wine Options
A chilled Pinot Grigio from Italy offers crisp acidity that refreshes your palate between spoonfuls. Look for bottles from the Friuli-Venezia Giulia region—they tend to have citrus notes that brighten the dish’s creamy depth. 🍷
Rosé Complement
Dry rosé works surprisingly well, especially a Provence-style with its subtle berry notes. The wine’s light body won’t overpower the soup’s delicate flavors. I prefer Whispering Angel for its consistent quality and accessibility.
Non-Alcoholic Choice
For a zero-proof option, try calamansi juice mixed with sparkling water. This Filipino citrus adds a tart contrast that mirrors the dish’s fish sauce tang. Serve over ice for a refreshing accompaniment. ✨
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes! Chicken thighs add richer flavor and stay juicier. Use 1 lb boneless, skinless thighs and cook for 6-7 minutes in the initial sauté. They’ll fall apart beautifully in the broth.
Why does my broth turn out watery?
This usually happens if the flour isn’t properly cooked into a roux first. Cook the flour with butter for 1-2 minutes before adding liquid. For thicker results, mix 1 tbsp cornstarch with cold water and stir in at the end.
Can I make this ahead of time?
Store in an airtight container for up to 3 days in the fridge. Reheat gently on low heat to prevent curdling. Avoid freezing with macaroni—it absorbs too much liquid.
Nutrition Facts
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