Chicken Sopas Filipino-Style (Creamy Chicken Macaroni Soup)
Prep time
Cook time
Total time
Recipe type: Soups
Cuisine: Filipino
Serves: 6
  • 1 lb bone-in chicken breasts
  • ½ cup diced carrots
  • ½ cup diced celery
  • 1 tbsp butter
  • 1 cup uncooked elbow macaroni pasta
  • 1 can (12 oz) evaporated milk
  • 1 chicken bouillon cube
  • ½ medium onion, chopped
  • 1 large garlic clove, minced
  • 10 cups water
  • ½ teaspoon salt
  • ⅛ teaspoon ground b
  1. Fill a large cooking pot with 10 cups water. Add bone-in chicken and ½ teaspoon salt. Turn on stove and bring pot to a boil. Once it starts boiling, lower heat to medium low and simmer for 45 minutes. Remove scum that floats to the top as the meat simmers.
  2. Use a kitchen tong or fork to remove chicken from pot. Set aside. Separate meat from bones. Shred chicken and discard the bones.
  3. Heat another cooking pot /Dutch oven over medium high and melt butter. Saute onions and garlic till onions are soft and translucent and garlic has browned a little, about 2 minutes.
  4. Throw in diced carrots and celery and sauté for another minute.
  5. Add shredded chicken and sauté with the vegetables for 1-2 minutes.
  6. Pour in the evaporated milk.
  7. Pour in chicken broth (about 8 cups).
  8. Season with chicken bouillon and a pinch of ground black pepper. Stir.
  9. Throw in elbow macaroni and stir.
  10. Bring pot to a boil, lower heat and simmer for 20 minutes, until the pasta and vegetables are thoroughly cooked.
  11. Ladle into individual soup bowls and serve.
Recipe by Russian Filipino Kitchen at