easy chicken recipe, newbie cooking, healthy chicken soup, must cook recipe, delicious cream soup, chicken and macaroni soup

Creamy Mac 'N Chic Sopas  

CREAMY MAC ‘N CHIC SOPAS is my own version for creamy macaroni-chicken soup (or sopas in Tagalog) and it is my all-time favorite during coach-potato moment on a rainy Sundays; or during a “flu season” where all we wanted to do is stay in bed with bunch of pillows underneath a pajamas, coat and blanket; or during the time when Jerry and I are craving for nothing but warm, healthy and creamy soup.

This is my Tita Bam’s recipe. Mom’s younger sister. She cooks like a pro while I can’t but that was history. Now I’m thankful for this no-fuss easy cooking soup. An additional must keep treasure.

I love the creaminess of evaporated milk mixed with gluten free macaroni and boiled chicken breast paired with pandesal or toasted bread.  Ah! Tastefully delicious. Now, let me share this recipe to you.

This recipe serves 4-5 persons. Perfect for family or friend’s bonding time but in any case, you belong to a bigger clan, just double the recipe.

What we need:

·         1/2 Kilo Chicken breast*

·         2 cups durum wheat macaroni **

·         1/2 cup evaporated milk***

·         2 teaspoon olive oil**

·         4 cloves garlic, minced

·         1 onion, finely chopped

·         1 medium sized carrots, finely chopped

·         1 cup lettuce or cabbage, thinly sliced

·         bunch of celery (optional)

·         1/2 teaspoon salt

·         pepper to taste

·         about 7-8 cups water

We will begin cooking in a while. But before that, I have some few recommendations since these works for me though. But this is optional.

*Boiled chicken breast prior to cooking this soup, in a pot of water add 1/2 teaspoon of salt and boil the chicken until tender and cooked. Let it cool and sliced into bite size or you can use your clean bare hands to separate it into tiny pieces.

**I often used gluten-free pasta for healthier option but this time what I only have is this 100% durum wheat macaroni. If not available you can use regular elbow macaroni instead, or any available pasta in your cupboard. It all depends on you. For olive oil, if not available, try to use butter or any vegetable oil as substitute.

***For the evaporated milk, I used Alpine Evap, well, this is a free advertisement for them but trust me, the taste is different compared to using any other evaporated milk.

Now let’s cook:

1.      Heat pot and olive oil in medium heat.

2.      Add onion first, then saute in the garlic (again I used this technique since garlic easily burnt and you do not want your soup to taste like crap, right?)

3.      Saute the carrots and celery for a few minutes.

4.      Add the macaroni/pasta and cooked per directions. Usually it takes 8-10 minutes to get it cooked while stirring occasionally.

5.      Put in the previously cooked chicken.

6.      Add the evaporated milk and lettuce/cabbage.

7.      Seasoned with salt and pepper to taste.

8.      Serve hot with love.

Easy but delicious, right? For additional carbs, you can pair it with pandesal or whole wheat bread. This recipe is healthier alternative to store-bought-ready-mixed soup.  Now, I won’t blame you if you keep visiting my blog for this. Enjoy.

See related post Chicken Tinola

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