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Chicken Sopas

Sopas is a Filipino macaroni soup made with elbow macaroni, meat, vegetables, and milk.

Source and licence

"Chicken Sopas" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Sopas, revision 4518369), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Sopas&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4518369

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Philippines. Associated with Philippines by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.
  2. Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.
  3. Pour in water and bring everything to a boil.
  4. As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.
  5. Season again with salt and pepper—this is called "layering" in cooking.
  6. Add the elbow macaroni and cook for 7 minutes or so.
  7. The macaroni will have absorbed some of the salt by now, so season again with salt.
  8. Add the carrots and cabbage. Mix well.
  9. Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.
  10. Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.
  11. Enjoy!