There’s just something about a big steaming bowl of Chicken Sopas that feels like a hug on a cold day. This Filipino classic is a creamy, comforting soup with tender chicken, elbow macaroni, veggies, and even hot dogs simmered in a rich, milky broth. It’s the kind of meal I love to make when the rain is tapping on the window or when family gathers for the holidays, and it always brings everyone to the table with big smiles.
What is Sopas
If you’ve never had Chicken Sopas before, think of it as the ultimate Filipino comfort food. “Sopas” simply means “soup,” but in most Filipino kitchens, it’s shorthand for this specific dish: elbow macaroni cooked in a rich, milky chicken broth with veggies and meat.
I grew up slurping this on rainy afternoons, the kind of days when you just want to stay in your pajamas and watch the world go by. While chicken is the go-to protein, you’ll also see variations with ground beef, diced pork, or even corned beef depending on what’s on hand. It’s flexible, homey, and absolutely satisfying.
Ingredient Notes
Let’s talk about building flavor. The broth is everything here. I really encourage you to use bone-in chicken. Sure, boneless is easier, but there’s magic in those bones. When you simmer them, you pull out all that depth and richness that you just can’t get from a bouillon cube.
I always start with a classic mirepoix—onions, carrots, and celery—because it gives such a solid base of sweetness and earthiness. Then I toss in napa cabbage for a bit of freshness and texture.
And about those hot dogs? It might sound unusual if you’re not used to it, but it’s such a Filipino thing. They add a fun pop of color and a nostalgic bite that takes me straight back to childhood birthdays. You can swap in diced ham, Vienna sausages, or even liver if you want to mix things up.
Pro tip: Don’t forget the evaporated milk at the end. It’s what gives the broth that silky, creamy finish that feels so luxurious without being heavy.
Cooking Tips
I’m going to be honest—I don’t rush this part. After searing the chicken and softening the aromatics, I simmer the bone-in pieces slowly until they’re cooked through. Then I take the meat off the bones and put those bones right back into the pot. Let them keep simmering for another half hour to an hour. Trust me, this extra time is worth it. You’ll get a broth so flavorful you’ll want to drink it straight.
As for the macaroni, I cook it right in the broth. This is one of those things my mom always did, and it just makes the soup so hearty. It does thicken over time as the pasta releases starch. If it gets too thick for your liking, just add more water, broth, or even a splash more milk to loosen it up.
Another personal trick: I slightly undercook the pasta, especially if I know we’ll be eating it throughout the day. It holds up better and doesn’t get mushy too fast.
Serving Suggestions
When I’m making sopas for a crowd (and believe me, this is a party favorite in my family), I ladle it into a big crockpot to keep it warm for hours. Guests can serve themselves, which is especially fun when you set up a toppings station.
I like to offer chopped green onions, slices of hard-boiled egg, and crispy fried garlic or shallots. It turns an already comforting dish into a little customizable experience for everyone.
On the side? I can’t recommend Filipino puto (those soft steamed rice cakes) enough. They’re perfect for soaking up that creamy broth. But I’ll also lay out warm pandesal rolls, saltine crackers, or crusty bread so everyone can pick what they like.
If I know we’ll be eating all day, I keep an extra pot of hot broth simmering on the stove to top up the soup when the noodles start soaking up too much liquid. It keeps the meal going without losing that luscious consistency.
How to Store
Here’s a little advice I’ve learned the hard way: pasta loves to soak up liquid like a sponge, even in the fridge. If you know you’ll be saving leftovers, it’s a great idea to cook the macaroni separately. Just add it to the broth when you’re reheating. This keeps it from getting too soggy.
Let any leftovers cool completely before storing them in an airtight container in the fridge. It’ll keep well for about 3 days. I don’t recommend freezing Chicken Sopas—the pasta doesn’t survive the thawing process and turns to mush.
To reheat, warm it gently in a pot over medium-low heat, stirring occasionally so it doesn’t scorch on the bottom. If it’s too thick (and it usually will be after sitting), add a bit more broth, water, or milk to get it back to that perfect soup consistency.
Extra Tips from My Kitchen
- For an even richer broth, you can add a small piece of chicken liver while simmering, then remove it before serving.
- If you’re cooking for kids, I’ve found they love helping to slice the hot dogs (with supervision, of course).
- Don’t skip the fried garlic bits on top—they really add an amazing punch of flavor and a bit of crunch.
- This is one of those dishes that gets even better as it sits, so feel free to make it a few hours before guests arrive to let the flavors meld.
Chicken Sopas
Filipino-style Chicken Macaroni Soup is packed with pasta, shredded chicken, vegetables, and a rich, creamy broth. It’s hearty, flavorful, and perfect for chilly days!
Ingredients
- 2 pounds bone-in chicken parts
- 1 onion, peeled and quartered
- 1 teaspoon peppercorns
- 4 cloves garlic, peeled and crushed
- 2 bay leaves
- Salt and pepper to taste
- 10 cups water
- 1 tablespoon canola oil
- 4 hot dogs, sliced diagonally into ½-inch thick
- 1 onion, peeled and chopped
- 2 stalks celery, cubed
- 2 large carrots, peeled and cubed
- 2 cups uncooked elbow macaroni pasta
- 1 can (12 ounces) evaporated milk
- Salt and pepper to taste
- ½ small napa cabbage, chopped
- 4 hard-boiled eggs, peeled and halved
- Green onions, chopped
Instructions
- In a large pot, combine chicken, quartered onion, peppercorns, garlic, bay leaves, 1 tablespoon of salt, and water.
- Bring to a boil over medium heat, skimming off any scum that rises to the top. Once the broth clears, lower the heat and cover. Continue cooking for 20 to 30 minutes or until the chicken is fully cooked and tender. Remove the chicken from the broth using a slotted spoon.
- Allow chicken to cool, then shred the meat and set aside.
- Return the bones to the pot and bring to a boil. Lower heat, cover, and simmer for another 30 minutes to 1 hour. Strain the broth using a fine-mesh sieve, discarding solids, and reserve about 8 cups of the clear broth.
- In another pot over medium heat, heat oil. Add hot dogs and cook for 1 to 2 minutes or until lightly browned. Remove with a slotted spoon and set aside on paper towels.
- In the same pot, add chopped onion, celery, and carrots. Cook for 3 to 5 minutes or until vegetables are softened.
- Add elbow macaroni and cook, stirring regularly, for about 1 to 2 minutes.
- Pour in the reserved broth and bring to a boil. Lower heat and simmer for 8 to 10 minutes or until pasta is cooked.
- Add evaporated milk, shredded chicken, and hot dogs. Simmer until everything is heated through. Season with salt and pepper to taste.
- Add chopped napa cabbage and cook for about 1 minute or until tender-crisp.
To serve, ladle into bowls and top with halved boiled eggs and green onions if desired. Serve hot.
Notes
- Cooking the macaroni directly in the soup helps thicken the broth with its starch. If the soup becomes too thick or if you prefer a lighter consistency, feel free to thin it out with extra broth, water, or milk and adjust the seasoning as needed.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 489Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 216mgSodium: 433mgCarbohydrates: 21gFiber: 2gSugar: 4gProtein: 38g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use other types of pasta?
Absolutely. While elbow macaroni is traditional, you can use small shells, ditalini, or any short pasta you have on hand.
Is there a dairy-free version?
Sure. While the classic version uses evaporated milk for creaminess, you can swap it for coconut milk if you want a slightly different but equally delicious twist.
What if I don’t have hot dogs?
No worries. You can leave them out entirely, or use diced ham, Vienna sausages, or even leftover roasted chicken.
Can I make this vegetarian?
You can, though it won’t be the classic Chicken Sopas. Swap the chicken for vegetable broth and use extra veggies or tofu for protein.
This Chicken Sopas is more than just a recipe for me—it’s a bowl of memories. I hope it becomes one for you, too. Whether you’re feeding a crowd or just warming up on a rainy day, it’s the kind of food that makes you feel taken care of. Happy cooking!
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