Filipino Chicken Sopas
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Ingredients1 h 20 m servings 345 cals
Original recipe yields 6 servings
- Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
- Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
- Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.
- Cook's Note:
- Any bone-in chicken parts will do.
Per Serving: 345 calories; 13.5 g fat; 34.8 g carbohydrates; 20.1 g protein; 68 mg cholesterol; 769 mg sodium. Full nutrition