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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.