Name: Macaroni Chicken Sopas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 medium white or yellow onion, chopped; 2 cloves garlic, minced; 1 stalk celery, chopped; 1 cup diced carrots (about 2 medium); 1 tablespoon patis (fish sauce), like Red Boat; 1 cup (8 ounces) dry pasta, like elbow macaroni; 1 cup (5.5 ounces) diced or shredded cooked chicken; 2 (32-ounce) cartons chicken stock; Kosher salt, to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 1/4 cup milk

Macaroni Chicken Sopas

I make this quick and comforting Flipino chicken noodle soup all fall and winter long. It comes together in under 30 minutes, 3 steps, and uses easy-to-find ingredients. A secret ingredient makes this recipe extra special.

25 min total 10 min prep 15 min cook 4 442 cal

Instructions

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1 In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.
2 Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high heat and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.
3 Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls. Store leftovers in an airtight plastic container for up to 5 days. Or freeze for up to 1 month. Love the recipe? Leave us stars and a comment below!