Chicken Sopas | Filipino-style Noodle Soup

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: any pasta

Whole grain pasta adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is easier to find and lower in sodium.

In a pot, combine 3 quarts of water, chicken breast, onion, garlic, bay leaves, peppercorns, and salt. Simmer until the chicken is cooked through. Remove the chicken and flake, then set aside. Remove and discard the aromatics from the broth. Reserve the broth.

In another pot, heat oil. Sauté celery, onions, and carrots until softened. Add baby bella mushrooms and garlic. Cook until softened.

Add the rotini noodles and stir to combine. Add reserved broth and enough water to make 10 cups. Cover and cook the pasta until al dente, stirring occasionally to prevent sticking.

Add the flaked chicken and stir to distribute. Add Maggi chicken cube and stir to dissolve. Add corn kernels, cabbage, and Nestlé All-Purpose Cream.

Season with salt and pepper to taste. Continue cooking for a few more minutes until the vegetables are tender and the soup is thoroughly heated.

Serve in bowls and garnish with hard-boiled eggs and green onions, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary