A warm and comforting Filipino soup, Macaroni Sopas combines tender chicken, creamy evaporated milk, and vegetables for a flavorful, satisfying meal. Perfect for rainy days or when you’re craving something cozy!
Ingredients
1 cup elbow macaroni 
1 can (12 oz) evaporated milk 
4 cups water or chicken broth 
1 small onion, chopped 
2 cloves garlic, minced 
1 medium carrot, peeled and diced 
1 cup cooked chicken, shredded 
1 cup cabbage, chopped 
1 tablespoon cooking oil 
Salt and pepper to taste 
Instructions
Cook the Macaroni
Boil elbow macaroni in salted water until al dente. Drain and set aside.
Sauté the Aromatics
In a large pot, heat the cooking oil over medium heat. Sauté garlic and onions until fragrant.
Add Vegetables
Add diced carrots and cook until slightly tender. Then, pour in water or chicken broth and bring to a simmer.
Combine Ingredients
Add the cooked chicken, cabbage, and cooked macaroni to the pot. Stir everything well.
Simmer with Evaporated Milk
Pour in the evaporated milk and let the soup simmer for 10-15 minutes, stirring occasionally. Season with salt and pepper.
Serve and Enjoy
Once the vegetables are tender and flavors have melded, taste and adjust seasoning if needed. Serve hot in bowls.
Additional Tips
Chicken: Leftover rotisserie chicken works great for convenience.
Extra Veggies: Add bell peppers, peas, or corn for more variety.
Creaminess: Adjust the evaporated milk for desired creaminess.
Seasoning: Taste before serving, and add more salt or pepper if needed.
Storage: This soup keeps well in the fridge for a few days. Add more broth when reheating, as the macaroni will absorb liquid.
Enjoy this Filipino Macaroni Sopas for a delicious and comforting bowl that’s perfect for any day!
