Cookbook:Chicken Sopas

Introduction Edit

Sopas literally means soup but in Filipino cuisine it's a soup made with pasta, meat, vegetables and milk.

Ingredients Edit

  • 250 grams chicken meat that are still attached to the bones. Using meat with bones will make the broth tastier without the use of bouillon cubes
  • 3-4 cups water
  • freshly ground black pepper
  • 1 cup pasta (macaroni, gramigna, or any pasta you prefer)
  • 1 tsp butter or olive oil if you want it to be healthier and tastier
  • 1 bulb of onion , finely chopped
  • 3 finely chopped cloves of garlic
  • 1 carrot, diced
  • half a head of cabbage, shredded
  • 375ml or 1 1/2 cup evaporated milk
  • salt and freshly ground black pepper. You can use fish sauce instead of salt for added magic

Procedure Edit

  1. Preheat oil in a pot.
  2. Sauté garlic and onion. Remember not to burn the garlic and onion. This will give your soup a burnt and bitter taste.
  3. Add in chicken, salt and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
  4. Pour in water. Let it boil.
  5. As soon as the water boils, the scum from the chicken will surface at the top. That scum actually comes from the blood of the chicken that has been cooked.
  6. Again, add salt and pepper. That is what is called "layering" in cooking. You have to season everything.
  7. Add the pasta. Cook for 7 minutes or so.
  8. The pasta would have absorbed most of the salt by now so again you have to season it again with salt or fish sauce.
  9. Dump in the carrots and cabbage. Mix well.
  10. Add in the milk but don't let it boil. Boiling will make the milk separate and ruin your creamy soup.
  11. Serve immediately because the pasta will absorb most of the milky broth if you let it stand too long.
  12. Enjoy!