Creamy Chicken Noodle Soup (Filipino Sopas)

March 6, 2017

 

 

  

 

 

 

 

 

  

 Ingredients:  

1 lb boneless chicken breast, cut in cubes

3 cups of shredded purple cabbage 

3 stalked celery, chopped 

1 small medium, diced 

3/4 cups carrots, diced

12 oz evaporated milk

2 1/2 cup gluten-free macaroni

1 teaspoon minced garlic

4 cups chicken broth

6 cups water

salt and pepper

cooking oil 

 4 TBS butter

 

Directions: 

 

1. Heat oil in a pan. Season the chicken with salt and pepper. Cook the chicken in low heat. Once done, set aside. 

2. Heat more oil in pan and melt butter. Once the butter is melted, sauce onion, carrot, and celery for 4 minutes. 

3. Add the chicken and cook for 2 minutes. 

4. Pour chicken broth and water. Let it boil. Simmer for 20 minutes.

5. Add the macaroni and cook for 12 minutes (or until the macaroni is cooked)

6. Adjust seasoning. Add more water if necessary. 

7. Pour the milk in and let it boil.

8. Transfer into a serving bowl and serve hot. 

 

 

 

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ANNA'S EVERYDAY
COOKING TIPS

#1 

Take away the stress by prepping the night before. Cooking will be much more relaxing. 

 

#2
Don't be afraid to adjust the seasonings the recipe requires you to have. 

 

#3

Never rush cooking! 

 

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