Chicken Sopas
Chicken Sopas
Ingredients
- 1 large white onion, diced
- 3 celery ribs, diced
- 2 carrots, diced
- 5 garlic cloves, minced
- 1/2 head green cabbage, thinly sliced
- 10 mini sausages, sliced
- 1 rotisserie chicken, diced breast, shredded thighs and legs
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1 chicken bouillon cube
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon fish sauce, or to taste
- 1 1/2 cups macaroni noodles, dry
- 5 cups chicken stock
- 1 can evaporated milk
Instructions
- 1
Prepare the vegetables: Dice the onion, celery, and carrots. Mince the garlic. Thinly slice the green cabbage.
⏱️ 10 min
- 2
Prepare the sausage: Slice the mini sausages into rounds.
⏱️ 3 min
- 3
Prepare the chicken: Dice the breast meat from the rotisserie chicken and shred the thigh and leg meat. Set aside. (Optional: Save the chicken bones for homemade stock).
⏱️ 12 min
- 4
Sauté aromatics and meats: In a large pot or Dutch oven, add the cooking oil and butter over medium heat. Once the butter is melted, add the diced onions and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
⏱️ 5 min
- 5
Add the sliced sausages to the pot and stir-fry for 2-3 minutes until lightly browned.
⏱️ 3 min
- 6
Add the diced carrots and celery to the pot and continue to stir-fry for another 3-4 minutes until they begin to soften.
⏱️ 4 min
- 7
Add chicken and season: Once the vegetables are slightly sweated down, add the diced and shredded chicken to the pot. Season with salt, the chicken bouillon cube, white pepper, and a drizzle of fish sauce. Stir well to combine.
⏱️ 3 min
- 8
Add pasta and stock: Add the macaroni noodles to the pot, spreading them evenly. Pour in the chicken stock, ensuring all ingredients are submerged. If needed, add a little more stock to cover.
⏱️ 2 min
- 9
Cook pasta: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, until the pasta is fully cooked to al dente.
⏱️ 10 min
- 10
Add milk and cabbage: Pour in the entire can of evaporated milk. Add the thinly sliced green cabbage to the pot.
⏱️ 1 min
- 11
Finish cooking: Let the soup simmer for another 3-5 minutes, or until the cabbage is tender-crisp. Taste and adjust seasoning as needed.
⏱️ 5 min
- 12
Serve hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Sopas
- 1 large white onion, diced
- 3 celery ribs, diced
- 2 carrots, diced
- 5 garlic cloves, minced
- 1/2 head green cabbage, thinly sliced
- 10 mini sausages, sliced
- 1 rotisserie chicken, diced breast, shredded thighs and legs
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1 chicken bouillon cube
- 1/4 teaspoon white pepper, or to taste
- 1 teaspoon fish sauce, or to taste
- 1 1/2 cups macaroni noodles, dry
- 5 cups chicken stock
- 1 can evaporated milk
Instructions
- 1
Prepare the vegetables: Dice the onion, celery, and carrots. Mince the garlic. Thinly slice the green cabbage.
⏱️ 10 min - 2
Prepare the sausage: Slice the mini sausages into rounds.
⏱️ 3 min - 3
Prepare the chicken: Dice the breast meat from the rotisserie chicken and shred the thigh and leg meat. Set aside. (Optional: Save the chicken bones for homemade stock).
⏱️ 12 min - 4
Sauté aromatics and meats: In a large pot or Dutch oven, add the cooking oil and butter over medium heat. Once the butter is melted, add the diced onions and minced garlic. Sauté until the onions become translucent, about 3-5 minutes.
⏱️ 5 min - 5
Add the sliced sausages to the pot and stir-fry for 2-3 minutes until lightly browned.
⏱️ 3 min - 6
Add the diced carrots and celery to the pot and continue to stir-fry for another 3-4 minutes until they begin to soften.
⏱️ 4 min - 7
Add chicken and season: Once the vegetables are slightly sweated down, add the diced and shredded chicken to the pot. Season with salt, the chicken bouillon cube, white pepper, and a drizzle of fish sauce. Stir well to combine.
⏱️ 3 min - 8
Add pasta and stock: Add the macaroni noodles to the pot, spreading them evenly. Pour in the chicken stock, ensuring all ingredients are submerged. If needed, add a little more stock to cover.
⏱️ 2 min - 9
Cook pasta: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, until the pasta is fully cooked to al dente.
⏱️ 10 min - 10
Add milk and cabbage: Pour in the entire can of evaporated milk. Add the thinly sliced green cabbage to the pot.
⏱️ 1 min - 11
Finish cooking: Let the soup simmer for another 3-5 minutes, or until the cabbage is tender-crisp. Taste and adjust seasoning as needed.
⏱️ 5 min - 12
Serve hot and enjoy!
⏱️ 1 min