Chicken Sopas Filipino-Style (Creamy Chicken Macaroni Soup

• Meat

  • 1 lb Chicken breasts, bone in

• Produce

  • 1/2 cup Carrots
  • 1/2 cup Celery
  • 1 Garlic clove, large
  • 1/2 Onion, medium

• Canned Goods

  • 1 Chicken bouillon cube
  • 1 can Evaporated milk

• Pasta & Grains

  • 1 cup Elbow macaroni pasta

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter

• Liquids

  • 10 cups Water

• Other

  • ⅛ teaspoon ground b

Found on russianfilipinokitchen.com

Ingredients

• 1 lb bone-in chicken breasts
• ½ cup diced carrots
• ½ cup diced celery
• 1 tbsp butter
• 1 cup uncooked elbow macaroni pasta
• 1 can (12 oz) evaporated milk
• 1 chicken bouillon cube
• ½ medium onion, chopped
• 1 large garlic clove, minced
• 10 cups water
• ½ teaspoon salt
• ⅛ teaspoon ground b

Directions

• Fill a large cooking pot with 10 cups water. Add bone-in chicken and ½ teaspoon salt. Turn on stove and bring pot to a boil. Once it starts boiling, lower heat to medium low and simmer for 45 minutes. Remove scum that floats to the top as the meat simmers.
• Use a kitchen tong or fork to remove chicken from pot. Set aside. Separate meat from bones. Shred chicken and discard the bones.
• Heat another cooking pot /Dutch oven over medium high and melt butter. Saute onions and garlic till onions are soft and translucent and garlic has browned a little, about 2 minutes.
• Throw in diced carrots and celery and sauté for another minute.
• Add shredded chicken and sauté with the vegetables for 1-2 minutes.
• Pour in the evaporated milk.
• Pour in chicken broth (about 8 cups).
• Season with chicken bouillon and a pinch of ground black pepper. Stir.
• Throw in elbow macaroni and stir.
• Bring pot to a boil, lower heat and simmer for 20 minutes, until the pasta and vegetables are thoroughly cooked.
• Ladle into individual soup bowls and serve.