Chicken Sopas

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Work overload. That is what’s keeping me occupied these days though I am really looking forward to next Lasang Pinoy event. So if you’re Filipino or married to one, I invite you to join. Do come back for more details on the guidelines. Here’s a teaser.

Brrrr… spring stills feels like winter and immediately a vision of chicken sopas pops into my mind for warm soupy comfort.

Bony chicken parts (breast and neck)
1 onion, diced
6 tbsp of crushed garlic
1 small bowl of shell pasta (or elbow pasta)
1 carrot, sliced (diced or julienned)
spring onion, cut into small ringlets
1 cup of shredded cabbage
hard-boiled eggs
1 cup evaporated milk
salt and pepper
patis (fish sauce)

Add chicken in pot of boiling water. Add salt and pepper and simmer until cooked. Remove the chicken, de-bone and set aside. Return the bones to the pot and continue simmering for flavorful chicken broth.

Heat oil in a large saucepan. Throw in the garlic and saute until golden brown. Add the shredded chicken, sprinkle with patis and stir-fry until slightly browned. Throw in the onions and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add the pasta when the soup boils and simmer until al dente. Throw in the carrots and shredded cabbage and cook for another 3 minutes. Slowly add the milk while stirring to avoid curdling. Adjust the taste with patis or salt. Serve hot topped with ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup and enjoy!

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

4 thoughts on “Chicken Sopas

  1. ay! i also had this yesterday for lunch with the kids.first day of spring break and i had nothing decent to cook when i saw marco’s nilaga left-over and some pasta in the cupboard…sarap!
    so LP is back?

  2. Looks very delicious eh. The secret is in the broth. Add some aromatics in the pot of chicken bones while simmering. Aromatics: ginger, green onion, shallots, a couple of bayleaves-your call. Yum!

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