I have my own sopas version in which I’ve put a lot of herbs. But for an honest-to-goodness Filipino sopas, here’s what I learned from my aunt.

Ingredients:

300 grams chicken
2 tbsp oil
2 cloves garlic, crushed
1 medium onion, minced
1/2 carrots, chopped
1/2 cup cabbage, shredded
salt and pepper to tast
patis/fish sauce to taste
3-4 cups broth
1 1/2 cup uncooked macaroni pasta

1. Make chicken broth by puting chicken and 1 teaspoon salt in 4 cups of water. Bring to boil then to cook the chicken. When cooked, shred chicken and reserve broth for later.

2. Heat 2 tbsp oil in a pot, saute garlic and onions then add the shredded chicken. Add 1 tsbp fish sauce
and a dash of crushed pepper. Saute till chicken, is almost browned. Add the carrots and saute some more.

3. Add 1/4 cup broth and let it simmer. Add the uncooked macaroni and mix well.
Add the 3-4 cups broth that have been kept hot to the pot. (I usually heat the broth while I am sauteeing the ingredients for the sopas.).
4. Cook until macaroni is almost done, around eight minutes or. Add the shredded cabbage and bring to a boil. At this point you may add more broth depending on your preference for a thick or thin sopas). When cabbage is cooked, add salt and pepper to taste.

5. Remove from fire then add 1/2 cup of milk. Mix everything then it is ready to serve.

Note: You can also use pork meat and broth instead of chicken.

Variations? Adding bits of hotdog to sopas is also common and makes for a colorful sopas.

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