Creamy Chicken Sopas

January 24, 2020

Chicken Sopas (or Chicken Macaroni Soup) is a delicious and creamy comfort food that’s so filling and satisfying.

I grew up eating Chicken Sopas because my late mother used to buy this instant soup mix. I think when she realized that I loved her sopas a lot, she decided to make the soup herself.

My mom’s gone for almost 10 years now and I couldn’t even remember when was the last time I had it. But what I do remember is how she made it because I used to watch her make it and I was the ‘sous chef’, right? 😀

Anyway, my Mom had 2 versions – the one using the canned cream of chicken + milk and the one using milk + cream + chicken cubes. Both were equally delicious. But I am sharing with you the version with cream of chicken.

Cooking Chicken Sopas is not difficult. Of course, you start by cooking the chicken and the pasta. The next thing is just to cook the rest of the ingredients together and just let it simmer. Also, this will not take too much of your time.

The soup is so creamy and you have different textures from the tender chicken breasts and macaroni pasta, and the crunchiness from the carrots. You can also add other veggies you fancy.

Just like this Arroz Caldo, this soup will surely give you comfort – whether you are feeling under the weather (well, that rhymes hehe), feeling down, or even there’s no reason at all and you just need to feed your tummy a warm, creamy and delicious soup. For me, this chicken sopas is a warm hug from my mom.

I hope you can try the recipe and let me know. I’ve shared a video on my YouTube channel. Please don’t forget to like, share, and subscribe. See you there! 😉

I am sharing this with my friends at Fiesta Friday #312. Thank you to Angie‘s co-host this week, Mollie @ Frugal Hausfrau.

Print

Creamy Chicken Sopas (Chicken Macaroni Soup)

Servings 5
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 200 g chicken breast cooked and shredded
  • 100 g macaroni pasta cooked according to instructions
  • Cooking oil
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1/2 cup chopped luncheon meat (otional)
  • ½ cup carrots diced
  • 1 cup cabbage
  • 1 can of Campbell’s Cream of Chicken
  • 1 chicken cube optional
  • 750 ml whole milk you can add more if you like
  • Salt and pepper to taste

Instructions

  1. Boil chicken breasts, let them cool down and shred. Meanwhile, cook the pasta according to instructions and set aside.

  2. In a cooking pot over medium heat, sauté your garlic in oil and butter; wait for a minute before adding the onion. Cook the onion until soft.

  3. Add luncheon meat (if using) and cook for about one minute.

  4. Add the shredded chicken, carrots, cream of chicken, and milk. Mix well. Cover the pot and simmer over low heat for 10-15 minutes or until the carrot is tender. You can add a chicken cube in this step if you are using.

  5. Add cabbage and pasta. Cover again and simmer just until the cabbage is tender. This time, you may need to check the consistency of your soup – you can add more milk if you desire.

  6. Season with salt and pepper.

  7. Turn off the heat and serve warm.

Thanks a bunch for spending your precious time with me!

I am also bringing this at

Happiness is Homemade | What’s for Dinner? Sunday Link up #237 | COOKBLOGSHARE 2020 WEEK4 | Full Plate Thursday,471 |

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