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rich and creamy chicken sopas recipe
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5 from 3 votes

Rich and Creamy Chicken Sopas with Bacon

Author: Vanjo Merano


  • 1 lb. shredded rotisserie chicken
  • ½ small cabbage chopped
  • ½ lb. small elbow macaroni
  • 4 strips bacon chopped
  • 1 medium carrot diced
  • 3 stalks celery chopped
  • 1 medium yellow onion chopped
  • 2 tablespoons butter
  • 6 cups chicken stock
  • 1 12 oz can evaporated milk
  • Salt and ground black pepper to taste


  • Heat a cooking pot. Put the sliced bacon into the pot. Continue to cook while stirring until oil is extracted from the bacon.
  • Add butter. Let it melt.
  • Saute carrot, celery, and onion for 3 minutes or until soft.
  • Put the shredded rotisserie chicken into the cooking pot. Stir and cook for 2 to 3 minutes.
  • Pour chicken broth. Let boil. Cover the pot and continue to cook in medium heat for 15 minutes.
  • Add cabbage. Cook for 5 minutes.
  • Put the elbow macaroni into the pot. Cover and cook for 15 minutes.
  • Pour evaporated milk. Stir. Continue to cook for 2 minutes.
  • Season with ground black pepper and salt
  • Transfer to a serving bowl. Serve!
  • Share and enjoy!