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    Filipino Chicken Macaroni Sopas - Panlasang Pinoy

    Uploaded by

    Nikki
    This recipe is for Filipino chicken macaroni sopas, a soup made with shredded chicken, ham, elbow macaroni, vegetables, chicken broth and milk. The ingredients are boiled and simmered before the milk is added and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Filipino Chicken Macaroni Sopas - Panlasang Pinoy

    Uploaded by

    Nikki
    5 views2 pages
    This recipe is for Filipino chicken macaroni sopas, a soup made with shredded chicken, ham, elbow macaroni, vegetables, chicken broth and milk. The ingredients are boiled and simmered before the milk is added and served.

    Original Description:

    Recipe

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    © © All Rights Reserved

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    This recipe is for Filipino chicken macaroni sopas, a soup made with shredded chicken, ham, elbow macaroni, vegetables, chicken broth and milk. The ingredients are boiled and simmered before the milk is added and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5 views2 pages

    Filipino Chicken Macaroni Sopas - Panlasang Pinoy

    Uploaded by

    Nikki
    This recipe is for Filipino chicken macaroni sopas, a soup made with shredded chicken, ham, elbow macaroni, vegetables, chicken broth and milk. The ingredients are boiled and simmered before the milk is added and served.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Filipino Chicken Macaroni Sopas

    This is a recipe for Filipino Chicken Macaroni Sopas

    Prep Time
    10 mins

    Cook Time
    1 hr 30 mins
    4.88 from 8 votes
    Total Time
    1 hr 40 mins

    Course: Soup Cuisine: Filipino Servings: 6 Author: Vanjo Merano

    Ingredients
    1 lb. chicken skin removed
    2 ounces ham chopped
    1/2 lb elbow macaroni
    4 stalks celery minced
    1 medium yellow onion minced
    1 large carrot diced
    1 ½ cups chopped cabbage optional
    4 cups chicken broth
    6 to 8 cups water
    1 1/2 cup fresh milk or 1 14 oz. can evaporated milk
    3 tablespoons butter
    Salt and pepper to taste

    Instructions
    1. Bring the water to a boil.
    2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
    3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll use
    this later.
    4. Once the chicken reaches room temperature, shred the meat using your hands. Discard
    (throw away) the bones.
    5. Meanwhile, heat a clean large cooking pot.
    6. Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot,
    :
    and celery for 3 minutes.
    7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
    8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let
    boil. Simmer for 20 minutes.
    9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
    10. Pour-in the milk. Stir and let boil.
    11. Add salt and pepper to adjust the taste.
    12. Transfer to a serving bowl. Serve.
    13. Share and enjoy!

    Nutrition
    Serving: 6g
    :

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