Sopas is a mainstay at home. It is actually a versatile pasta soup as you can use any meat to make the broth. Shredded chicken is usually used but using a different meat or meat parts gives the dish a different dimension. For example, one can use chicken livers or ground meat or pork bones. Some versions would add different vegetables too, although the usual sopas has celery, carrots and cabbage. Me, I like adding herbs such as rosemary, tarragon or whatever I have in the pantry for a minestroni-like sopas. What rounds up this dish to make it sopas is the addition of milk. The soup becomes creamy but not so thick like when you add cream.
Anyway, I cooked sopas again. The recipe and ingredients are the same as the sopas I previously cooked except that I used serving sizes of chicken and this made the sopas a complete meal in one.
PS- This post is submitted to Presto Pasta Nights hosted by Psychgrad of Equal Opportunity Kitchen.
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Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever.
what a coincidence, i just made sop ayam (chicken soup with pasta) and submitted it to presto pasta nights as well! hehehe
wow!
Mmm – my mom always made sopas for Christmas Eve. Thanks for bringing back great memories!
Hi Rita, would be great to see how our sopas differs.
Joelen, it’s one comfort food that evokes of family, diba?
Great looking sopa. Thanks for sharing with Presto Pasta Nights.
This is going to be great for the upcoming winter months. I vaguely remember using whole chickens simmered from making stock to make sopas at home.
Looks great Gay! I’ll be including this entry in this Friday’s PPN.
Great dish Gay.