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Filipino Chicken Macaroni Sopas
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4.88 from 8 votes

Filipino Chicken Macaroni Sopas

This is a recipe for Filipino Chicken Macaroni Sopas
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Soup
Cuisine: Filipino
Servings: 6
Author: Vanjo Merano


  • 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 to 8 cups water
  • 1 1/2 cup fresh milk or 1 14 oz. can evaporated milk
  • 3 tablespoons butter
  • Salt and pepper to taste


  • 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!


Serving: 6g