Chicken sopas

Nothing special, just the ordinary chicken macaroni soup.  Back in the Philippines, it’s usually prepared in big batches, thus suitable when there’s a gathering (office meetings, parties), or as part of the menu in the school canteen.

Did you know that in the UK people find it interesting that I put pasta in my soup?  Well, I’m equally surprised (you don’t have chicken macaroni soup in the UK???!!!).  Good to find out that my former [American] manager here also makes the same–ahhh, so I’m not weird!

I wasn’t able to write down the measurements, but it should be easy to estimate.

cooking oil for sauteing
garlic (minced)
onion (julienned)
capsicum (small bits)
chicken pieces
elbow or shell macaroni
green beans (sliced approx. 1 inch–>sometimes I can’t be bothered)
carrots (small bits)
cabbage (shredded)
salt, pepper, fish sauce, chicken bouillon (optional)
evaporated milk (optional)

Saute garlic, onion and capsicum.
Add chicken pieces. Stir and cover for a few minutes.
When the chicken has started cooking, add water. Cover and bring to a boil.
Add the macaroni (elbow or shell). Cover.
When the macaroni is nearly done, add the green beans, then the carrots, then the cabbage (yes, in that order).
Season with salt and pepper, and a dash of fish sauce (really makes a difference!). Cover.
Just before you turn off the stove, you can add some evaporated milk (optional).

3 responses to “Chicken sopas

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