Sopas Recipe
Chicken soup with elbow macaroni, shredded chicken, and vegetables in a creamy broth.
Servings 6
Calories 400kcal
Cost $6-$8
Equipment
- Heavy-bottomed pot
Ingredients
- 2 cups elbow macaroni or shells (see note)
- 8 ounces boneless chicken breast (see note)
- 4 garlic cloves minced
- 1 medium yellow onion finely chopped
- 1 large carrot diced
- 1-2 stalks celery chopped
- 1 cup sliced hotdogs or Vienna sausages
- 8 cups water
- 2 teaspoons chicken base sub: chicken bouillon cube (see note)
- 1 tablespoon fish sauce more to taste
- ½ cup cream (see note)
- 2 cups shredded cabbage
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Season the chicken breasts with salt and pepper. If they are too thick, slice them in half horizontally so they cook more evenly.
- In a heavy-bottomed pot, add oil and sear the chicken over medium-high heat. The goal is to lightly sear them and cook them to a point where it can be easily shredded later. Transfer to a plate and shred once cooled.
- In the same pot over medium heat, add some oil and sauté the garlic and onion until softened.
- Add the carrots and celery, and sauté for about a minute. Season them with salt and pepper.
- Add the hot dogs and cook until lightly seared. Then, add the shredded chicken.
- Pour in about 8 cups of water, then add the chicken base, a pinch of salt, some black pepper, and 1 tablespoon of fish sauce. Stir well to dissolve the chicken base.
- Increase to medium-high heat and bring the mixture to a boil. Taste and adjust as needed.
- Add the pasta to the soup and cook for 8-10 minutes, or until the pasta is tender and fully cooked.
- Pour in the cream and add the shredded cabbage. Mix everything together and wait for the soup to come back to a boil. Then, turn off the heat. Serve and enjoy!
Notes
- Pasta: Traditional sopas uses elbow macaroni, but short pasta varieties like shells, ditalini, orzo, farfalle, or orecchiette also work well in soups.
- Chicken: Boneless chicken breasts or thighs are best. Thighs are more flavorful, but breasts are leaner. You can also use rotisserie chicken for a quick option. Just be sure to shred the chicken before adding it to the soup.
- Chicken Base: This concentrated paste dissolves in water to add extra flavor to the broth. You can use chicken stock, broth, or bouillon cubes as alternatives.
- Cream: You can use light or heavy cream, depending on your preference for richness and calorie content. Light cream will make the soup less heavy. Heavy cream is richer and less prone to curdling in high heat.
Nutrition
Calories: 400kcal | Carbohydrates: 47g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 833mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 2mg