Creamy Chicken and Pasta Soup
Complexity: easily
Servings: 4
Calories 626, total fat 23 G., saturated fats 4 G., proteins 47 G., carbohydrates 59 G., fiber 4 G., cholesterol 91 mg, sodium 2285 mg, sugar 6 G.
Chicken sopas is a popular soup traditionally made with pasta, mirepoix (chopped onions, carrots, and celery), sausage or ham, chicken, and unsweetened condensed milk for a creamy finish. In my recipe, I used canned cream of chicken soup instead of milk, just like my mom does. Canned soup is the basis for impressive dinner dishes, from soups and casseroles to baked goods. In the Philippines, sopas is considered a comfort food, typically eaten for breakfast, in cold weather, or as a light, restorative broth. Like many classic Filipino dishes, sopas was influenced by Western cuisine, and today it's a budget-friendly way to fill up a family's stomach. Its popularity is fueled by the combination of ingredients and its creamy texture. "Also, you can make sopas in large batches to last for several days," says recipe author Richmond Flores.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 liters of lightly salted chicken broth
- 2 chicken breast fillets (180–220 g each)
- 3 tablespoons of vegetable oil
- 2 medium carrots, finely diced
- 2 stalks of celery, finely diced
- 1 medium yellow onion, finely diced
- 0.5 cups chopped ham (about 90 g)
- 3 cloves garlic, crushed
- 3 tablespoons fish sauce
- 2 cups short pasta
- 1 can (300 g) of canned chicken soup or 1 can (340 g) of unsweetened condensed milk
- Chopped green onions, for serving
We recommend
Cooking the dish according to the recipe:
- In a large saucepan, bring to a simmer over medium-high heat. chicken broth Bring to a boil. Reduce heat so that the broth barely simmers.
- Season the chicken with salt and pepper, add to the broth, and simmer until tender, 6–8 minutes. Turn off the heat and let the chicken cool in the broth for 5 minutes. Remove the breasts and tear them into small pieces using your fingers or two forks. Keep the chicken and broth separate.
- Heat oil in a large Dutch oven over medium heat. Add carrots, celery, and onion and cook until softened, 4–5 minutes. Add ham and garlic and cook until slightly softened, about 1 minute. Add fish sauce. Continue cooking until the flavors meld, 4–5 minutes.
- Add chicken broth and 2 cups water and bring to a boil. Add the pasta and reduce heat to a simmer. Cook, stirring frequently, until the pasta is tender, 6–7 minutes.
- Stir in the canned chicken soup until smooth. Add the shredded chicken and cook until heated through. Serve garnished with green onions.
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