Sopas: Filipino Chicken Noodle Soup

Posted on Dec 30, 2011 by Chelo in Family Favorites, Featured Articles, Filipino Food, Food, Ulam | 4 comments

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It got all the way down to 43 degrees cold this past week.  That kinda chill only calls for a childhood ultimate comfort food (not to be mistaken with my favorite comfort food):

Sopas (literally, Soup)

I remember eating sopas on New Year’s Eve as my siblings and about 50 of our cousins wait around for the  booms and the bangs  of Philippine Bagong Taon (New Year) celebrations.

Raise your hand if your grandparents told you that you’d gain an inch taller if you jump in the air (as high you possibly can) when the clock hit past midnight.

Anyone?

Just me?

Never mind then.

Let’s talk about Sopas.  These are the ingredients that I used. You’d probably recognize most of these as Chicken Noodle soup ingredients.  I like to think of Sopas as the  ultimate Chicken Noodle Soup for two reasons. (1) I’m biased (2) I’m entitled to my own opinion.

Seriously though. This is very similar to regular Chicken noodle soup except it is so much more creamy and tasty!

Ingredients

• 1lb. Egg Noodles (I usually use Elbow Macaroni but I only had egg noodles available)
• 3 Whole carrots (diced)
• 5 Stalks of celery (sliced)
• 1 Large Onion (sliced)
• 2 cans Evaporated Milk
• 1 Whole Chicken (cut to pieces)
• 1 Cup cream cheese
• Spices (I used mixture of parsley, oregano, etc.)
• 1/4 cup of patis (or to taste)
• Black pepper

The Procedure

I start by boiling water for the pasta. I follow the cooking directions on the package and once cooked I drain and rinse the pasta with cold water. Set aside.

Then I cook the chicken in a large pot by filling it with water, making sure the chicken is covered in water.

Dice the onion.

Slice the celery.

Slice the carrots.

Add these to the chicken.

Once the chicken is soft.

Remove from the broth and shred using two forks.

Return the bones in the broth.

I know its ugly and creepy looking but it adds to the taste like nobody’s business!

You can remove this when you put the noodles/pasta or just let it stay there until it’s Fido’s (the dog) turn to eat.

I didn’t include the skin.

I removed the skin

I add the spice mixture in.

You can also add this in the beginning. I just forgot!

Still tasted awesome though

Now let me introduce you to the three things

that set  Sopas apart from a good ol’ Chicken Noodle Soup.

I add about 1/4 cup of Patis.

You’d have to taste before adding more.

Add the two cans of evaporated milk.

I added 2 extra cups of water.

I add the cooked noodles/pasta.

I used about 2 big heaping of regular cream cheese.

I think this was the ticket for me.  My family was wondering what it was that made this taste differently…in a great way…and i told them it was this:

I let this simmer for another 5-10 minutes. Just until the noodles are warm.

By the time I was done cooking my sopas it was still around 40 degrees.  But it’s okay

I had my hot sopas, hot cup of coffee, and my  Nook (thanks Ate!).

Look closely.

Doesn’t it look creamy and soupy at the same time?

Mmmm-mm.

Here look closer.

Can you almost taste it?

Happy eating and Happy Friday!

Chelo

…

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