Chicken Sopas
User Reviews
4.7
Chicken Sopas
Description
Chicken Sopas begins with simmering bone-in chicken parts with whole onions, garlic, peppercorns, and bay leaves to create a clear, savory chicken broth. After shredding the cooked chicken, the broth is strained to remove solids and further simmered to concentrate flavor. Hot dogs are lightly browned before adding sautéed onions, celery, and carrots, which soften to add sweetness and texture to the soup.
Elbow macaroni is cooked directly in the broth, which thickens slightly due to the starch released from the pasta. Evaporated milk is stirred in to give creaminess without heaviness. Chopped Napa cabbage is added last to maintain some crispness and vibrant color. Hard-boiled eggs and chopped green onions serve as traditional toppings that enhance the soup’s heartiness and freshness.
This dish can be served as a filling lunch or dinner, offering warmth and nutrition during cooler weather or when craving comfort food. Adjusting the liquid can accommodate personal preference for soup thickness. Leftovers reheat well and the soup’s components can be customized with other vegetables or proteins if desired.
Ingredients
- 2 pounds chicken bone-in parts
- 1 onion peeled and quartered
- 1 teaspoon peppercorns
- 4 cloves garlic peeled and crushed
- 2 bay leaf
- salt to taste
- black pepper to taste
- 10 cups water
- 1 tablespoon canola oil
- 4 hot dogs sliced diagonally into 1/2-inch thick
- 1 onion peeled and chopped
- 2 celery stalks, cubed
- 2 carrot large, peeled and cubed
- 2 cups elbow macaroni pasta uncooked
- 1 can evaporated milk 12 ounces
- salt to taste
- black pepper to taste
- ½ small Napa cabbage chopped
- 4 egg hard-boiled, peeled and halved
- green onions chopped
Instructions
- In a large pot, combine chicken, quartered onions, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and 10 cups water.
- Over medium heat, bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 20 to 30 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
- Allow chicken to cool to touch, pull meat from the bones, shred and set aside.
- Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for at least 30 minutes to 1 hour. Using a fine-mesh sieve, strain Using a fine mesh sieve, strain broth to remove sediments and reserve about 8 cups.
- In another pot over medium heat, heat oil. Add hot dogs and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drain on paper towels. Keep warm.
- Add the chopped onions, celery, and carrots to the pan. Cook, stirring regularly, for about 3 to 5 minutes or until softened
- Add macaroni and cook, stirring regularly, for about 1 to 2 minutes.
- Add the reserved broth and bring to a boil.
- Lower heat and simmer, stirring occasionally, for about 8 to 10 minutes or until pasta is tender.
- Add evaporated milk, shredded chicken, and hot dogs. Continue to cook simmer until heated through. Season with salt and pepper to taste.
- Add napa cabbage and cook for about 1 minute or until tender-crisp.
- To serve, ladle soup in individual bowls and garnish with eggs and green onions, if desired. Serve hot.
Notes
- Cooking the macaroni directly in the soup thickens the broth naturally with released starch.
- If the soup becomes too thick after resting, dilute it with extra water, broth, or evaporated milk and adjust seasonings.
- Shredding the chicken before adding it back ensures even distribution and texture in the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 28g | 56% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 247mg | 82% |
| Sodium | 196mg | 8% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2925IU | 59% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 169mg | 17% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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