Chicken Macaroni Soup (Sopas)

Chicken macaroni soup, commonly known here as simply "sopas" is a poor man's dish. It usually contains whatever's-available-for-cheap vegetables and leftover meat, if there's any at all.

There are, however, basic ingredients to this dish, namely: macaroni, milk, chicken bits and cabbage.

This version of the dish is more on the common side than the unusual. It's very simple to prepare. Those who are on a really tight on the budget would tend to skip the meat altogether and just use some sort of flavoring powder (seasoning granules or boullions). I, however, like to use some type of susage to add a kick of flavor. My preference can range from Chinese-style chorizo, to spicy hungarian links.

Here's how to make it:

Chicken Macaroni Soup

Prep time: | Cook time: | Total time:

200g macaroni pasta
200g chicken (preferably the boney parts: neck, backbone, wings), cut in small pieces.
100g Sausage of your choice, sliced thinly or cubed
100g cabbage, sliced
1 medium carrot, cubed
200ml milk
200ml soup stock (or boullion mixed in water)
2 cloves garlic, crushed
1 small onion, chopped

1 stalk celery, chopped
2 tbsp butter
Cooking oil


1. In a deep pot, saute garlic and onion in cooking oil. Add chicken and cook until slightly brown.
2. Add sausage pieces and cook until aromatic - you know sausage is cooked when it smells good!
3. Next, pour in 200ml of soup stock. Wait till it boils.

4. Dump the dry macaroni and stir constantly until al dente.
5. Lower down the heat and pour in the milk.

6. Continue stirring and add the vegetables (carrots, cabbage, celery).
7. Add the butter and season with salt and pepper.

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