Sopas (Filipino creamy chicken macaroni soup)
Browned bacon, ham, carrot, celery, cabbage, macaroni and chopped cooked chicken simmer together in a broth enriched with milk.
Servings 10 people
Ingredients
- 1 cup thinly sliced salty bacon
- 2 tablespoons butter
- ½ cup chopped carrot
- ½ cup thinly sliced celery
- 1 to 2 cups thinly sliced white cabbage
- 1 to 2 cups cubed sweet ham
- salt
- pepper
- 10 cups chicken bone broth
- 1½ cups uncooked macaroni
- 2 cups chopped cooked chicken
- 1½ cups evaporated milk
Instructions
- Spread the bacon in a cold pan, turn on the heat to MEDIUM-HIGH and cook the bacon, stirring occasionally, until a visible pool of rendered fat surrounds the bacon slices. Add the butter and stir.
- Add the carrot, celery and cabbage. Sprinkle lightly with salt and pepper. Toss thoroughly and cook with occasional stirring until the vegetables have softened.
- Drop the ham over the vegetables and pour in the chicken bone broth. Taste and add more salt and pepper, if needed.
- When the broth boils, pour in the macaroni and stir a few times until the broth is gently boiling once more.
- Stir in the chicken.
- Set the heat to LOW, cover the pot loosely and allow the soup to simmer until the macaroni has reached al dente stage.
- Pour in the milk and stir. Allow the soup to simmer for another five minutes.
- Taste and adjust the seasonings, as needed, before serving.
