Sopas recipe

Sopas is the Philippines' version of chicken noodle soup, roughly translated as Creamy Chicken Macaroni Soup. It is traditionally made with elbow macaroni, but I honestly think that egg noodles tastes better in this dish and adding bacon adds a hint of a little something-something that no one who knows what Sopas tastes like expects. Plus, if there is one thing I know about my cooking style, it is that I am not traditional at all.

For my fellow Filipinos out there, now that it's colder outside, you know you want a bowl or two of this soup!

Printable Recipe

Sopas

For the Sopas
ingredients:
• 1 to 1.25 lbs chicken breasts, boneless & skinless (1-2 pieces)
• 2 thick cut bacon strips, cut in half crosswise
• 32 oz chicken stock (Kitchen Basics)
• 2 tbsp unsalted butter
• half of an onion, diced
• ½ cup carrots, cut to half moons
• ½ cup celery, cut to 'c'
• 2 garlic cloves, minced
• ¾ tsp kosher salt, divided use
• ½ tsp freshly ground black pepper, divided use + more for garnish
• 2 tbsp fish sauce (Dynasty)
• 12 oz can Carnation Evaporated Milk, shaken well before use

instructions:
1)  In a pot, arrange chicken in a single layer and add bacon. Pour in the chicken stock and bring to a boil over medium-high heat. Reduce heat, cover the pan and simmer for 15 minutes.
2)  Transfer chicken and bacon to a plate to cool. Skim scum off the stock and wipe the sides of the pot with a damp paper towel if needed; reserve chicken stock. Dice the bacon. While waiting for the chicken to cool, start boiling water for the noodles.
3)  Melt butter in a pan over medium-high heat. Add onions, carrots, celery, ¼ tsp salt, ¼ tsp ground black pepper, and bacon. Cook for 4 minutes, tossing frequently to avoid browning. Add garlic, cook for 1 minute. Off the heat and set aside.
4)  Dice half of the chicken and shred the rest; set aside.
5)  Bring the chicken stock to a boil over medium-high heat with the lid on. Once boiling, take the lid off and reduce heat to low. Add chicken, vegetables, ½ tsp salt, ¼ tsp ground black pepper, fish sauce, and evaporated milk; give it a good stir. Add the noodles, stir again, and continue to simmer for 5 minutes.
◘ note: A skin may form on the top, simply stir it back into the soup.
6)  Ladle a serving in a bowl and garnish with a few grinds of black pepper.

For the Noodle
ingredients:
• 3 cups wide or extra wide egg noodles
• 1 tbsp kosher salt
• water

instructions:
1)  Bring a pot of water to a boil over medium-high heat. Add salt and noodles, give it a stir. Cook to al dente according to package directions. Drain noodles and add into the soup mixture.