This Chicken Macaroni Soup is a Filipino chicken soup that’s creamy, filling and very tasty. It’s so easy to make, too. As with most soups, it is best during the cold days… as well as those days when one has colds.
I learned cooking the Filipino chicken sopas from my hubby several years back. He just loves this dish that I had to learn it. Through the years, I’ve come to love it, too. I hope someday my kids would appreciate this dish, as well. It would be nice to have it as one of "mom's signature dishes" that reminds them of home.
Anyway, I’ve shared with you one way of cooking Chicken Macaroni Soup a few years ago. I've improved on that recipe. Now, I’d like to show you now another way of making it. Most of the ingredients are the same. There are only a few differences on how to cook it.
Here’s how.
Ingredients:
-Chicken breast, 400g, cut in strips
-Chicken liver, 200g at least, cut
-Bacon, 100g, cut in small cubes
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Carrots, 1 whole, julienned
-Green beans, 200g at least, cut in strips
-Cabbage, ¼ of a whole, cut in shreds
-Macaroni pasta, 2.5 cups
-Fish sauce, 2 tbsp
-Salt and pepper, to taste
-Evaporated milk, ¼ cup
-Chicken broth, 6 cups
If no chicken broth available, use 6 cups of water instead and 1 chicken broth cube.
-Grated cheese, 50g (optional but desired)
-Cooking oil, 2-3 tbsp
Directions:
1. Put oil in a heated deep dish or pan.
2. Saute the garlic under medium heat.
3. When the garlic turns golden, put in the onions.
4. When the onions sweat, put in the chicken. Stir well.
Cooking the chicken may take a while. Continue stirring until it releases its fats and they start to turn brown. When this happens, proceed to the next step.
5. Add in the bacon. Continue stirring well.
Continue cooking the chicken with the bacon under medium heat. When the bacon starts to release its oil and turns a bit brown, proceed to the next step.
6. Add in the chicken liver. Continue stirring.
The liver cooks very quickly. You don’t want it overcooked. Proceed to the next step after half a minute.
7. Add in the carrots and beans. Stir for 2-3 minutes.
8. Add the chicken broth or the water and the chicken cubes.
9. When the water boils, add the macaroni pasta.
I used fusilli pasta for this recipe. It doesn’t really affect the taste of the dish; just the presentation.
10. Cover with the lid and wait for the pasta to cook. Stir in occasionally to prevent overcooking them.
You’ll know that the pasta is ready when there’s no center in the middle when you bite through it.
11. When the pasta cooks, add in the cabbage and the evaporated milk. Continue stirring.
12. If using cheese, now is the time to put them in. Stir until it melts.
13. Season with salt and pepper.
14. Turn off the heat. Do not cover.
15. Serve hot.
Done! So easy! So tasty! Remember me when you cook!
I learned cooking the Filipino chicken sopas from my hubby several years back. He just loves this dish that I had to learn it. Through the years, I’ve come to love it, too. I hope someday my kids would appreciate this dish, as well. It would be nice to have it as one of "mom's signature dishes" that reminds them of home.
Anyway, I’ve shared with you one way of cooking Chicken Macaroni Soup a few years ago. I've improved on that recipe. Now, I’d like to show you now another way of making it. Most of the ingredients are the same. There are only a few differences on how to cook it.
Here’s how.
Ingredients:
-Chicken breast, 400g, cut in strips
-Chicken liver, 200g at least, cut
-Bacon, 100g, cut in small cubes
-Garlic, 5-7 cloves, crushed and chopped
-Onions, 1 whole, chopped
-Carrots, 1 whole, julienned
-Green beans, 200g at least, cut in strips
-Cabbage, ¼ of a whole, cut in shreds
-Macaroni pasta, 2.5 cups
-Fish sauce, 2 tbsp
-Salt and pepper, to taste
-Evaporated milk, ¼ cup
-Chicken broth, 6 cups
If no chicken broth available, use 6 cups of water instead and 1 chicken broth cube.
-Grated cheese, 50g (optional but desired)
-Cooking oil, 2-3 tbsp
Directions:
1. Put oil in a heated deep dish or pan.
2. Saute the garlic under medium heat.
3. When the garlic turns golden, put in the onions.
4. When the onions sweat, put in the chicken. Stir well.
Cooking the chicken may take a while. Continue stirring until it releases its fats and they start to turn brown. When this happens, proceed to the next step.
5. Add in the bacon. Continue stirring well.
Continue cooking the chicken with the bacon under medium heat. When the bacon starts to release its oil and turns a bit brown, proceed to the next step.
6. Add in the chicken liver. Continue stirring.
The liver cooks very quickly. You don’t want it overcooked. Proceed to the next step after half a minute.
7. Add in the carrots and beans. Stir for 2-3 minutes.
8. Add the chicken broth or the water and the chicken cubes.
9. When the water boils, add the macaroni pasta.
I used fusilli pasta for this recipe. It doesn’t really affect the taste of the dish; just the presentation.
10. Cover with the lid and wait for the pasta to cook. Stir in occasionally to prevent overcooking them.
You’ll know that the pasta is ready when there’s no center in the middle when you bite through it.
11. When the pasta cooks, add in the cabbage and the evaporated milk. Continue stirring.
12. If using cheese, now is the time to put them in. Stir until it melts.
13. Season with salt and pepper.
14. Turn off the heat. Do not cover.
15. Serve hot.
Done! So easy! So tasty! Remember me when you cook!
