Macaroni Sopas Recipe
Macaroni Sopas Recipe:
Ingredients:
- 1 cup elbow macaroni
- 1 can (12 oz) evaporated milk
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and diced
- 1 cup cooked chicken, shredded
- 1 cup cabbage, chopped
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions:
1. Cook Macaroni: Boil the elbow macaroni in a pot of salted water until al dente. Drain and set aside.
2. Saute Aromatics: In a separate pot, heat the cooking oil over medium heat. Saute the garlic and onions until fragrant.
3. Add Vegetables: Add the diced carrots and cook until slightly tender. Then, pour in the water or chicken broth and bring to a simmer.
4. Combine Ingredients: Add the cooked chicken, cabbage, and cooked macaroni to the pot. Stir well to combine.
5. Simmer: Pour in the evaporated milk and let the soup simmer for about 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Serve: Once the vegetables are cooked and the flavors have melded, taste the soup and adjust seasoning if needed. Serve hot in bowls.
Additional Tips:
- Chicken: You can use leftover rotisserie chicken or any pre-cooked chicken for convenience.
- Vegetables: Feel free to add or substitute vegetables like bell peppers, peas, or corn based on your preference.
- Creaminess: Adjust the amount of evaporated milk based on how creamy you prefer your sopas to be.
- Seasoning: Taste the soup before serving and add more salt and pepper if necessary.
- Storage: This soup stores well in the refrigerator for a few days, but you may need to add more liquid when reheating as the macaroni will absorb some of the broth.
Enjoy this simple and delicious Filipino Macaroni Sopas, a warm and hearty meal that is perfect for any day of the week!
Labels:
cooking