I usually go out every Sunday afternoon but the rain just gets in the way and so I ended up having time to blog and surf for Noche Buena recipes. This would be my first ever Christmas in New Zealand and this early, my friends and I have already made plans. It’s gonna be potluck and I haven’t really made up my mind on what to bring especially for the main dish. And just as I was searching for ideas I happen to find this announcement for Festive Food Fair 2007. Isn’t that swell?
I plan to prepare chicken sopas for the potluck and for this event I’d like to share its recipe. Sopas literally means soup and chicken sopas is a hearty soup made of elbow (or macaroni) pasta, shredded chicken, vegetables and milk. Yup, I know elbow pasta is Italian but this dish is definitely Filipino. A pasta soup concocted to suit Pinoy taste and definitely popular amongst us especially during rainy season or, if lucky, even during slightly cold weather during this time of the year back homeas we crave warm soupy comfort.
Chicken (preferably breast and neck)
1 small bowl of elbow pasta
Spring onion, cut into small ringlets
1 cup of evaporated milk
Salt and pepper
Patis (fish sauce)
Add chicken in a pot of boiling water. Bring to boil. Add salt and pepper and simmer until cooked. Remove chicken, de-bone and set aside. Return the bones to the pot. Add onions, potatoes and a tablespoon of diced carrots, and continue simmering for flavorful chicken broth.
Meanwhile, heat oil in a large saucepan. Throw in garlic and saute until golden brown. Scoop out 2 or more tablespoons of fried garlic and set aside. Add shredded chicken into the saucepan, sprinkle with patis and stir-fry until slightly browned. Transfer more than half of the cooked shredded chicken in a bowl and set aside.
Throw in onions into the saucepan and continue cooking for about 2 minutes. Discarding the chicken bones, pour in the chicken broth from the other pot. Add more water if necessary to have enough liquid for soup as well as to cook pasta. Add elbow pasta when the soup boils and simmer until al dente. Throw in the rest of the diced carrots and shredded cabbage and cook for another 3 minutes. Slowly add milk while stirring to avoid curdling. Adjust the taste with patis or salt. Cook for another minute then serve hot topped with shredded chicken, fried garlic, ringlets of spring onion and sliced hard-boiled eggs. Mix the yolk with your portion of soup and enjoy!