Hearty, creamy, and comforting, this chicken sopas (macaroni soup) has a deeper flavor from roast chicken and a double stock.
Chicken soup is synonymous with comfort. In Filipino cuisine, classics like tinolang manok and chicken mami are just a few of the many comforting chicken soup dishes.
What sets chicken sopas apart? Milk!
Originating from the 1900s during the US occupation, chicken sopas is a Filipino version of the American chicken noodle soup. Filipinos made it their own by adding milk, making the broth velvety and almost sweet.
Today you’ll find different versions of sopas. One popular version includes bright red hotdog slices that stain the pasta, while another, known as spapas (sopas spaghetti), swaps out macaroni for spaghetti noodles.
This recipe is an ode to the classic chicken sopas that all Filipinos grew up eating. After a long day of work or an afternoon of playing, there’s truly nothing better than a comforting bowl of chicken sopas to lift our spirits.
To make the stock in this recipe, we’re boiling chicken bones and skin in prepared chicken stock instead of water. A double stock!
This results in an even more flavorful, intensified stock to use as the base for our soup while extracting every last bit of flavor from the chicken.
If you’ve got more time, boil a whole raw chicken to make homemade stock. The liquid comes out cleaner and more delicate-tasting, and you have chicken meat ready to shred for the recipe.
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