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chicken soup for the filipino soul

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My mom is the master of soups. She made some sopas the last weekend I was at home and boy it was yummy. This is the new super-easy version made with canned (yes, canned!) chicken.


Sopas is good ol’ down home Filipino cooking. Our version of chicken soup, if you will. My mom switched from the usual elbow macaroni to the big ziti because it stands up better to the constant reheating. To make, saute garlic, diced onions, diced carrots, diced celery (optional, my family prefers it without), and cabbage (julienned) in a pot. Add chicken, then your choice of pasta, and water. When the pasta is nearly cooked add hot dogs or Vienna sausages. Lastly, add evaporated milk (enough to make the broth cloudy) and bring to a boil. It’s important to keep on stirring because the stuff has the tendency to stick to the bottom. Serve with fresh cracked pepper and pandesal. 🙂

If you want to use fresh chicken, place one whole chicken in a pot and cover with water. Throw in chopped onions and salt and allow to cook. Afterwards, remove the chicken (save the broth to add to the soup later) and allow to cool. Shred the chicken and insert into steps above.


Written by joann

June 17, 2007 at 11:58 pm

Posted in filipino, mom's kitchen

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