June 6, 2016


The heat has been excruciating from the months of March to May. To utter the words sweating like a pig is an understatement (though I wonder, do pigs sweat?). For me, I am frantic at the thought of the coming rainy months.

You see in this part of the globe, the months from June to November have been tagged as the rainy season. It can be difficult to travel with a slippery road, the thought of strong typhoons that can cause floods is unnerving particularly after the detrimental typhoon - Haiyan (locally known as Yolanda) and the never-ending relief operations for typhoon stricken areas.

Looking on the brighter side of life, for a food lover, the rainy season only means that we can start preparing our favorite soup dishes and eat to our heart’s content.

This Pinoy Food Recipe is my family’s go-to soup dish. It can be a side dish for your dry meal or as a snack. Some locals even enjoy Chicken Sopas in the morning. Personally, what I love about this PINOY FOOD RECIPE : CHICKEN SOPAS is the addition of some vegetables. So let’s start to whip up this healthy and hearty soup dish.

Ingredients :
*Scroll down for cooking tips

½ KG. Chicken Bones for broth

¼ KG. Chicken Fillet

500 Grams Elbow Macaroni

4 Cloves Garlic (minced)

1 Large White Onion (1 cup, chopped)

1 Cup Carrots (diced)

1 Medium Cabbage (2cups, sliced diagonally)

½ Cup Patis (Fish Sauce)

Ground Black Pepper (to taste)

1 Tsp. Salt & 2 T Cooking Oil (for elbow macaroni)

6 to 8 Cups of Water (for Chicken Broth)

2 Cups Hugas Bigas (water used for washing rice)

Evaporated Milk (optional)

Procedure :

1)    Boil chicken bones and chicken fillet for 5 to 6 minutes with water and hugas bigas - water used for washing rice. Then drain chicken, set aside. Keep broth for later.

2)    Dice boiled chicken fillet.

3)    In a pan, sauté onions until translucent. Toss in garlic and continue sautéing for a few minutes.

4)    Add chicken and 2T to 3T patis or fish sauce. Sauté for about 5 minutes.

5)    In the casserole with chicken broth, bring this to a boil.

6)    Add sautéed chicken to broth, elbow macaroni and carrots. Boil for 8 to 10  minutes or until macaroni is firm to the bite but not soggy. Pour some more fish sauce if needed.

7)    Just before turning off the heat, throw in slices of cabbage and cover.

8)    Just before serving, swirl some evaporated milk for a richer Chicken Sopas eating spree.

This is so easy to make, in just a little under 20 minutes you have a comforting soup on a rainy day. Enjoy this PINOY FOOD RECIPE : CHICKEN SOPAS.

Cooking Tips :

Cabbage cooks fast, so add that last. You can even turn off heat, add cabbage then wait for 10 minutes if you want softer cabbage.

Hugas bigas – water from washing rice has been my mom’s way of cooking broth. If you do not fancy that, just use water to boil chicken bones and chicken fillet.

Don’t overcook noodles. After an hour or more, you will see that the noodles will be bigger and will absorb the broth. Personally, I prefer eating Chicken Sopas after about one or two hours as the noodle turns all white and more flavorful.


If you LOVE food and easy to whip up recipes to cook for your friends and family, looking for delicious food and awesome travel inspirations then follow me at Instagram as I often share easy recipes, food discoveries and stunning travel destinations via @eattoyourheartscontent.

This PINOY FOOD RECIPE : CHICKEN SOPAS is part of my Monday Madness here at Eat To Your Heart’s Content.

I hope you continue to join me as I search for more deliriously delicious dining destinations, food discoveries and easy to create recipes here at Eat To Your Heart’s Content. Until next post, as I always say, live well, laugh often and eat to your heart’s content!

Feel free to email me at eattoyourheartscontent@gmail.com - I love to hear from you.

For more deliriously delicious dining discoveries and updates, follow Eat To Your Heart’s Content and connect via these social media sites :

Pie Rivera is a former food columnist of Republic of 7107 Island Travel Magazine and a freelance food & travel writer for local magazines and online travel communities. She is a TV producer and creative director by day and wanderlust at heart.

Pie Rivera captured all photos in this site, unless otherwise stated.

All rights reserved. Eat To Your Heart's Content.

Post a Comment