Chicken Sopas

Whenever I was sick, my mom used to make me Filipino soup in order to feel better. Late last night, my husband wasn’t feeling well and got worse today. He’s a corpsman  and deal with a lot of sick people at the clinic. A few of the Marines had the same thing and his boss sent him home. As usual, he always request chicken sopas, which is soup with shredded or diced chicken and pasta shells. You can also make it with ground pork. I made it with italian sausage before and it tasted like the soup from Olive Garden.   I got this recipe from I’m still a fairly new cook and still need to measure my food.  I also made a couple of  changes in my soup, instead of 2 c ups of shells, I added only one. For a little bit more flavor, I added a small drop of fish sauce.


  • 3 tablespoons butter
  • 1 medium sized onion, diced
  • 1 lb boneless skinless chicken breast, diced
  • 32 ounces chicken broth (about 4 cups)
  • 2 cups elbow macaroni or shells
  • 3/4 cup celery stalk, chopped
  • 3/4 cup carrots, diced
  • 3/4 cup cabbage; shredded
  • 3/4 cup fresh or evaporated milk
  • 1 cup water
  • Salt and ground black pepper to taste

Cooking Procedure

  1. Heat a cooking pot and put-in the butter. Allow the butter to melt.
  2. Add onions and cook until the texture becomes soft.
  3. Put-in the boneless chicken breasts and cook for 3 to 5 minutes.
  4. Sprinkle some salt and ground black pepper and stir.
  5. Add chicken broth and bring to a boil.
  6. Pour-in water and milk and wait to re-boil. Simmer for 15 to 20 minutes.
  7. Add the elbow macaroni and cook for 8 minutes while stirring once in a while.
  8. Put-in the carrots and celery and simmer for 3 minutes.
  9. Add the cabbage and cook for 2 minutes more.
  10. Turn-off the heat and transfer to a serving plate.
  11. Serve hot. Share and enjoy!


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