Chicken and Ham Sopas
Chicken and Ham Sopas is a creamy Filipino macaroni soup made with ground chicken, chopped ham, and evaporated milk. Butter-sautéed onion and celery build the base, while potato and carrots give the soup body and a touch of natural sweetness.
Servings: 8 people
Calories: 340kcal
Cost: $
Equipment
- 1 Deep cooking pot A heavy-bottomed pot keeps the milk from scorching.
- 1 Cooking spoon Used to break the ground chicken apart as it cooks.
- 1 Chef's Knife and Cutting Board For dicing the onion, potato, and carrots evenly.
Ingredients
- 1/2 lbs ground chicken
- 1/2 lbs ham chopped
- 12 oz evaporated milk
- 1/2 lbs wide egg noodles or elbow macaroni
- 1/4 cup butter
- 1 pieces yellow onion medium, diced
- 2 stalk celery ribs chopped
- 1 pieces potato large, diced
- 2 pieces carrots medium, diced
- 4 cups chicken broth
- 3 cups water
- 1/2 teaspoon dried thyme
- Salt and ground black pepper to taste
Instructions
- Heat a deep cooking pot over medium heat. Add the butter and let it melt completely.1/4 cup butter
- Add the onion. Sauté for 2 minutes, or until it starts to soften.1 pieces yellow onion
- Add the celery and continue cooking for 1 minute.2 stalk celery ribs
- Put the ground chicken into the pot. Cook for 3 to 5 minutes, breaking it apart with a cooking spoon. Add the chopped ham and cook for 2 minutes more.1/2 lbs ground chicken, 1/2 lbs ham
- Pour in the chicken broth and water. Let the liquid boil, then reduce the heat. Cover the pot and simmer for 20 minutes.4 cups chicken broth, 3 cups water
- Add the potato and carrots. Cook for 5 minutes.1 pieces potato, 2 pieces carrots
- Add the egg noodles or elbow macaroni. Stir and cook according to the package instructions, until almost tender.1/2 lbs wide egg noodles or elbow macaroni
- Pour in the evaporated milk. Add the dried thyme and stir. Let the soup gently simmer for 5 to 7 minutes. Do not let it boil vigorously after adding the milk.12 oz evaporated milk, 1/2 teaspoon dried thyme
- Season with salt and ground black pepper as needed.Salt and ground black pepper
- Transfer the Chicken and Ham Sopas to a serving bowl. Serve warm. Share and enjoy!
Notes
Cook the pasta separately for big batches – If you are serving this over several hours, boil the noodles in a separate pot and add them to each bowl before ladling in the soup. This keeps the pasta from swelling and soaking up all the broth.
Ham choice – Leftover holiday ham, Chinese ham, or even a thick-cut deli ham all work here. Saltier hams mean you will need less salt at the end, so always season after the milk goes in.
Storage – Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb liquid overnight, so loosen the soup with a splash of broth or water when reheating over low heat.
Freezing – Freeze the soup base without the noodles and milk for up to 2 months. Thaw, reheat, then add freshly cooked pasta and evaporated milk before serving.
Scaling – When doubling the recipe, keep the milk at the same ratio but add it in stages so the soup stays creamy without becoming too thick.
Nutrition
Serving: 8g | Calories: 340kcal | Carbohydrates: 33g | Protein: 20g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 920mg | Potassium: 560mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2800IU | Vitamin C: 8mg | Calcium: 155mg | Iron: 2mg