Macaroni Chicken Sopas

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There’s something deeply comforting about a warm bowl of chicken sopas — creamy, hearty, and full of simple goodness. It’s one of those dishes that feels like a tight hug in a bowl. And even though this recipe has roots in the humid kitchens of the Philippines, it’s a winter staple in my home, especially when the cold creeps in and all I want is a one-pot wonder that soothes the soul.

I grew up with different versions of sopas. Some days it had hotdogs, other days bits of leftover roast chicken, sometimes even corn (which I loved, but my cousin found completely out of place). That’s the thing with sopas — every family has their spin on it, and no version is ever wrong.

How We Make It Our Own

In my kitchen, sopas is a mix of comfort and whatever I have on hand. I usually go for boneless chicken breast or thigh (whichever is defrosted first), then load it up with veggies like carrots, cabbage, celery, and bell peppers. You can definitely toss in hotdogs if that’s your thing — I know quite a few folks who swear by it. Or swap in some ham or rotisserie chicken if you’re short on time.

I skip the corn now (sorry, childhood me) but double up on the garlic for that extra depth. And instead of just water, I use chicken broth to make every spoonful taste richer.

Here’s What You’ll Need

You won’t need anything fancy — most of the ingredients are pantry staples, and this comes together quickly in one big pot.

• Boneless chicken breast (or thighs)
• Elbow macaroni (classic sopas shape, but any short pasta works)
• Onion and garlic
• Carrots, celery, bell pepper, cabbage
• Chicken broth (store-bought or homemade)
• Evaporated milk (this makes it creamy, but you can also try fresh milk or even oat milk in a pinch)
• Salt, pepper, and a pinch of dried oregano

I’ve also tried this once with a splash of fish sauce, and it gave it a savory Filipino edge — try it if you like that umami punch.

Tools You’ll Need

Just your regular kitchen gear:

• A chopping board and a sharp knife
• A large pot (go for the biggest one you have — trust me)
• A wooden spoon or ladle for stirring

If you have a food processor, use it to speed up your veggie chopping. Otherwise, take your time — I find it oddly calming, especially when the kitchen’s warm and it’s chilly outside.

Cooking Tips from My Kitchen

Let’s talk about that one funny thing sopas always does — it drinks the broth. You’ll have a perfectly soupy pot at noon, and by dinner, it’s suddenly a thick macaroni stew.

Here’s what I do:

• Always add more broth than you think you need.
• Cook the pasta just until al dente, or even slightly under, since it will keep softening as it sits.
• If you’re reheating leftovers, add a splash of milk or broth to loosen it back into a soup.

And if you like your sopas ultra-creamy, feel free to stir in an extra dash of evaporated milk before serving.

When to Serve It

Chicken sopas isn’t just a cold-weather soup. In the Philippines, we’d eat this in the middle of summer while the fan blows full blast — because comfort food doesn’t care about the season.

I serve it most often when someone in the house is under the weather (it’s our version of chicken noodle soup), or when we need a quick, filling dinner that feeds everyone without fuss. It’s also perfect for lunchboxes — just keep it in a thermos so it stays warm and creamy until lunchtime.

Storage Tips

Got leftovers? Lucky you.

• Fridge: Keep it in an airtight container for up to 3 days. Add a bit of water or milk when reheating to bring it back to soup consistency.
• Freezer: I don’t usually freeze sopas because the macaroni can get mushy. But if you want to prep ahead, freeze everything except the pasta and milk. Just cook and add those fresh when reheating.

FAQs

Can I use other pasta shapes?
Absolutely. Any small pasta works — ditalini, shells, or even broken-up spaghetti if that’s all you have.

What’s the best milk to use?
Evaporated milk gives it that creamy, slightly sweet taste sopas is known for. But regular milk, oat milk, or cream will also work fine.

Can I add hotdogs or cheese?
Totally. This is one of those dishes where anything goes. Cheese makes it extra indulgent — try a handful of shredded cheddar stirred in at the end.

How do I make it spicy?
Add a dash of hot sauce, a spoonful of chili garlic oil, or some red pepper flakes. Sopas with heat? Surprisingly good.

This chicken sopas recipe is one I turn to again and again. It’s simple, flexible, and just cozy enough to lift the mood on grey days. Whether you’re curled up on the couch watching old movies or trying to warm up after a rainy commute, a big bowl of sopas always hits the spot.

If you’ve never had it before, I really hope you give it a try — and if you grew up with your own family’s version, I’d love to know what went into yours. For now, this pot’s going straight to the dinner table. Let’s eat.

Try other Filipino recipes:

• Beef Pares
• Filipino Lechon Kawali
• Filipino Fruit Salad