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Home Recipes

Filipino Chicken Macaroni Sopas

Chicken Macaroni Sopas is a rich chicken noodle soup dish that I really enjoy having during cold weather. This has been my favorite since as far as I can remember.

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By: Vanjo Merano 22 Comments Updated: 1/3/25

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The etymology of the word “sopas” comes from the Spanish word “sopa,” which means soup. While the origin of this Filipino dish is Spanish, it has been adapted to fit the Filipino palate. With its warm, rich taste, sopas is now a comfort food, popular especially during rainy weather.

Filipino Chicken Macaroni Sopas


 

How To Cook Filipino Macaroni Chicken Sopas

Boiling the Chicken for Flavorful Broth

To start, bring a large pot of water to a rolling boil. Once boiling, gently add in 1 whole chicken (about 3-4 pounds). Reduce the heat to low to medium and let the chicken simmer for 45 minutes. This slow cooking method ensures the chicken becomes tender and juicy while infusing the water with rich flavors that will serve as the base for your soup.

Cooling and Shredding the Chicken

After 45 minutes of boiling, carefully remove the chicken from the pot using tongs and place it on a cutting board to cool. Don’t forget to save the flavorful chicken broth that is now in the pot for later use! When the chicken is cool enough to handle, use your hands or two forks to shred the meat, discarding any bones and skin. Set the shredded chicken aside to be incorporated into the soup later.

Sautéing Vegetables in the butter

In a clean, large cooking pot, add two tablespoons of butter and two tablespoons of cooking oil over medium heat. Once the butter is melted and sizzling, add one medium onion (chopped), one medium carrot (diced), and two stalks of celery (diced). Sauté the vegetables for about three minutes, stirring occasionally until they are tender and aromatic. This step builds a flavorful base for your sopas.

adding the shredded Chicken and chopped Ham

Next, add the reserved shredded chicken and 1 cup of chopped ham to the pot. Stir everything together and cook for 2 minutes more, until the chicken and ham flavors merge. The addition of ham gives a subtle smoky taste to the dish, which is delicious.

Adding the Broth for Depth of Flavor

Pour in the reserved chicken broth from boiling the chicken along with an additional 2-3 cups of water (adjust based on your desired soup consistency). Stir well to combine all ingredients, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes. This simmering time allows the flavors to deepen and develop.

Cooking the Elbow Macaroni

After 20 minutes of simmering, add 1 cup of elbow macaroni to the pot. Cook for 15 minutes or until the macaroni is tender. Keep an eye on the consistency; if the soup becomes too thick, add more water as needed to reach your preferred texture. The macaroni will absorb some of the broth, so adjust accordingly.

Finishing with Milk and Seasoning

Finally, stir in 1 cup of milk (whole or evaporated) and let the soup come to a gentle boil again. Season with salt and pepper to taste, adjusting the seasoning as needed to achieve the perfect balance of flavors. The milk adds creaminess to the sopas, making it rich and comforting.

Carefully ladle the delicious chicken sopas into serving bowls. Garnish with additional chopped green onions or parsley if desired. Share this comforting dish with loved ones and savor every warm, hearty spoonful!

Filipino Chicken Macaroni Sopas Ingredients

We’re making traditional sopas, so the ingredient list here includes the essentials.

  • 1 lb. chicken (skin removed) – Chicken is the ideal choice for sopas. Sopas doesn’t quite have the same comforting feel without chicken!
  • 2 ounces chopped ham – Savory ham pieces that add a delicious and slightly sweet depth of flavor. You can also try substituting them with chicken liver.
  • 1/2 lb elbow macaroni – Perfectly cooked pasta that absorbs the creamy broth. We’ll start with elbow macaroni.
  • 4 minced celery stalks – Crunchy celery that infuses the soup with fresh, aromatic notes.
  • 1 minced medium yellow onion – Enhances the overall depth of flavor.
  • 1 diced large carrot – Sweet, tender carrots that add a touch of natural sweetness and color.
  • 1 ½ cups chopped cabbage (optional) – Crisp cabbage that provides extra texture!
  • 4 cups chicken broth – Rich and savory broth that forms the soul of the soup.
  • 6 to 8 cups water – For the soup base.
  • 1 1/2 cup fresh milk or 1 can of 14 oz. can evaporated milk – Enriches the broth with creamy smoothness and a touch of sweetness.
  • 3 tablespoons butter – Infuses the soup with a rich, velvety texture and flavor.
  • Salt and pepper to taste – Essential seasonings that fine-tune the flavors to perfection!

How To Serve Sopas

To enjoy chicken sopas at its best, serve it in a warm bowl and share it with family on a rainy day for a truly comforting experience. Pair the hearty soup with freshly baked bread.

Pinoy Sopas

Variations Of Sopas

This classic Filipino macaroni sopas version typically includes chicken, macaroni, vegetables, and a creamy, savory broth. Regional adaptations might use different types of meat, like in turkey sopas or sopas with chicken liver, or include alternative vegetables such as bell peppers and green beans. Some variations incorporate additional ingredients like ham or sausage for extra flavor. In certain areas, sopas may be prepared with a lighter broth or less cream to suit individual preferences. Regardless of the variation, sopas remains a versatile and cherished comfort food in Filipino cuisine.

Try this Filipino Chicken Macaroni Sopas recipe. Enjoy!

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Filipino Chicken Macaroni Sopas
4.89 from 9 votes

Filipino Chicken Macaroni Sopas

This is a recipe for Filipino Chicken Macaroni Sopas
Prep: 10 minutes minutes
Cook: 1 hour hour 30 minutes minutes
Total: 1 hour hour 40 minutes minutes
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Ingredients

  • 1 lb. chicken skin removed
  • 2 ounces ham chopped
  • 1/2 lb elbow macaroni
  • 4 stalks celery minced
  • 1 medium yellow onion minced
  • 1 large carrot diced
  • 1 ½ cups chopped cabbage optional
  • 4 cups chicken broth
  • 6 cups water
  • 1 1/2 cup fresh milk or 14 oz. can evaporated milk
  • 3 tablespoons butter
  • Salt and pepper to taste

Instructions

  • Bring the water to a boil.
  • Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until tender.
  • Remove the chicken and let cool. Set-aside the water used to boil the chicken. We’ll use this later.
  • Once the chicken reaches room temperature, shred the meat using your hands. Discard (throw away) the bones.
  • Meanwhile, heat a clean large cooking pot.
  • Pour-in the butter and oil. Once the butter and oil becomes hot, sauté the onion, carrot, and celery for 3 minutes.
  • Add the shredded chicken and chopped ham. Cook for 2 minutes.
  • Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and let boil. Simmer for 20 minutes.
  • Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
  • Pour-in the milk. Stir and let boil.
  • Add salt and pepper to adjust the taste.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!

Nutrition Information

Serving: 6g Calories: 442kcal (22%) Carbohydrates: 36g (12%) Protein: 25g (50%) Fat: 22g (34%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 3g Monounsaturated Fat: 7g Trans Fat: 0.3g Cholesterol: 88mg (29%) Sodium: 861mg (36%) Potassium: 534mg (15%) Fiber: 3g (12%) Sugar: 7g (8%) Vitamin A: 2218IU (44%) Vitamin C: 10mg (12%) Calcium: 132mg (13%) Iron: 2mg (11%)
© copyright: Vanjo Merano

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Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Thelma Celiz says

    Posted on 2/3/24 at 3:57 am

    5 stars
    dahil sa panlasang pinoy natutunam ko din ang ibang mga recipe na hindi ko pa alam, thank you idol

    Reply
  2. Jake says

    Posted on 1/5/20 at 7:01 am

    Dati palamunin lang ako sa bahay kasi di ako marunong magluto pero dahil sa panlasang pinoy marami rami narin akong natutunan lutuin.. Salamat talaga sa site na to. God bless and more power.

    Reply
  3. Samantha says

    Posted on 10/6/18 at 6:13 pm

    Anyone tried to freeze this for a later day? How was it to reheat, how did it turn out?

    Reply
  4. karen owens says

    Posted on 9/17/18 at 11:14 pm

    tried this recipe tonight and it’s delicious, thanks for sharing the recipes. this is my go to recipe site for my filipino food cravings, hirap mawalay sa nanay. kaka-miss ang luto 🙂

    Reply
  5. Len says

    Posted on 8/28/18 at 5:45 pm

    5 stars
    You are my go-to site! Yummy chix mac! My son loved it.

    Reply
  6. Rachelle Mae Jabone says

    Posted on 5/7/17 at 8:24 am

    5 stars
    I’ll try to cook this later, pano po kaya kung walang knorr cube? Chicken stock will do? My friends want me to cook Filipino-dish so I badly need your reply. Thank you!

    Reply
    • Vanjo Merano says

      Posted on 5/7/17 at 2:27 pm

      Yes,chicken stock or broth can also be used.

      Reply
  7. Joshua says

    Posted on 11/28/16 at 7:08 pm

    the best for first time cooking. two thumbs up

    Reply
  8. Rino says

    Posted on 11/20/16 at 12:07 pm

    Hi, paano kung hindi puwede gatas (dietary restriction) ano po puwede ipalit?

    Reply
    • chelle says

      Posted on 1/2/17 at 6:42 am

      I am also lactose intolerant, I just omitted the milk and it still taste great, it was hearty and yummy 🙂

      Reply
      • Joanna says

        Posted on 12/19/18 at 7:12 am

        Almond milk. Try the Vitasoy unsweetened almond milk. I made one tonight and taste great.

  9. Katrina Ramirez says

    Posted on 10/15/16 at 11:34 pm

    Hi Vanjo! I have always loved your recipes! We recently moved in Melbourne, and I do not know how to cook before but thanks to technology, I just need to search for the recipe I want plus the word PINOY then several results come up and I always, ALWAYS choose to be directed to your site. Thanks heaps! I feel like I now know how to cook thanks to your simple yet very detailed instructions. Good job! Continue helping and inspiring Pinoys all over the world!

    God bless and Mabuhay ka!

    Cheers,
    Katrina Ramirez

    Reply
  10. Scarlet says

    Posted on 9/17/16 at 10:54 pm

    5 stars
    Thank you panlasang pinoy website. Dati hindi ako marunong.magluto puro noodles and lagang itlog lang. Pero ngayon natuto na ko dahil sa inyo po. Lahat ng recipe niluluto ko dito ko kinokopya. At lahat masarap resulta gustong gusto din ng mga flatmate kong german at french

    Reply
    • Vanjo Merano says

      Posted on 9/17/16 at 11:01 pm

      You are welcome, Scarlet. Thank you for the nice feedback.

      Reply
  11. Mimi says

    Posted on 7/28/16 at 5:15 pm

    5 stars
    I don’t know how to cook, but I told myself why not? So I searched for a filipino recipe to follow and this is the first website that I tried and worked really good. Napaiyak ako nung first time ko itry ung sinigang kasi ang sarap ng kinalabasan ? Mahirap kasi pag nasa ibang bansa tapos di marunong mag luto. So far nagaya ko na ung recipe na sinigang baboy/hipon,pinakbet,pancit bihon,ginisang cabbage,nilagang baboy.at lahat un masarap 🙂 ngaun itatry q ito iluto mamaya ☺️

    Reply
    • Vanjo Merano says

      Posted on 7/29/16 at 6:06 am

      That was a nice story. Thank you for following us. Masaya akong malaman na okay lahat ng resulta ng niluto mo. Please let me know what you think about this recipe when you are done.

      Reply
  12. Abe says

    Posted on 5/30/16 at 1:09 am

    5 stars
    Going to try this….natikman na during a family occasion but I want to be the one to cook it.

    Salamat fr. Igorot Land

    Reply
  13. Jamstar says

    Posted on 12/27/15 at 3:06 pm

    5 stars
    Thank you VANJO MERANO for creating Panlasang Pinoy. Your recipes saves me from disaster. Living away from home is hard and it is through cooking Filipino food that I am able to impart to my children the Pinoy culture and tradition.. More power to you and may you be able to share more delicious Filipino recipes throughout the world!!

    Reply
  14. Tosca says

    Posted on 9/7/15 at 5:38 am

    4 stars
    Love this recipe! Delicious 🙂

    Reply
    • Vanjo Merano says

      Posted on 9/7/15 at 10:39 am

      Thanks for the feedback, Tosca.

      Reply
  15. Jurs Castillo says

    Posted on 5/11/15 at 4:06 am

    5 stars
    thanks Panlasang Pinoy for really great recipe! More power!

    Reply
  16. Jenn daffodill silverio says

    Posted on 10/3/14 at 4:26 am

    I love Filipino recipes especially native cooking. I miss the taste of sariling atin kusina ko to….I will try to cook when I go home in my country my native land called Philippines

    Reply

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