Chicken Sopas
Photo: Judgefloro, CC0
Chicken sopas is a Filipino macaroni soup of chicken, vegetables and evaporated milk, simmered in one pot. The recipe keeps the chicken on the bone, which gives the broth real depth without any bouillon cubes. Seasoning in layers, once with the chicken, again after boiling, and again after the pasta cooks, keeps the soup from tasting flat. Fish sauce can stand in for salt if you want a savory edge.
Instructions
Heat the butter or oil in a pot over moderate heat. Add the onion and garlic and sauté until softened, taking care not to let them burn, since scorched garlic turns the whole soup bitter.
Add the chicken with a little salt and pepper. Cook it gently without letting it brown, because browned meat gives a dark broth with an unpleasant taste.
Pour in the water and bring the pot to a boil. As it boils, scum from the chicken will rise to the surface, and you can skim it off with a spoon.
Season the broth again with salt and pepper. Adding seasoning in stages like this builds flavor more evenly than salting once at the end.
Stir in the elbow macaroni and cook for about 7 minutes. The pasta soaks up some of the salt as it cooks, so taste the broth and add more salt.
Add the carrot and cabbage and mix well.
Pour in the evaporated milk and warm it through without letting the soup boil. Boiling makes the milk separate and spoils the texture.
Serve right away. If the soup sits, the macaroni will soak up most of the milky broth.
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