There is nothing my kids love more than a good soup recipe. A dish that always warms the soul and body, and reminds me of my childhood in the Philippines, is this Chicken Sopas recipe. It really is nothing but a simple chicken noodle soup recipe, but laced with a big splash of creamy whole milk and a little fresh ginger. I’ve had a variation of sopas with beef tendons and cabbage as well that is so good. This recipe for chicken sopas also uses store-bought rotisserie chicken. I love rotisserie chicken because it is made perfectly every single time and the chicken can be made into many new recipes! The carcass of the rotisserie chicken is perfect for making chicken broth so flavorful.
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242 per serving
- 2 tablespoons olive oil
- 1 cup Spanish or yellow onion, diced
- 1 tablespoons roughly chopped fresh garlic
- 1 tablespoons minced fresh ginger
- 1 cup diced carrots
- 1/2 cup sliced celery
- 3 teaspoons kosher salt
- fresh cracked black pepper
- 2 teaspoons dried oregano
- The carcass of a rotisserie chicken
- 8 cup filtered water
- 2 bay leaves
- 1 cup dry macaroni noodles
- 1-1/2 cup diced rotisserie chicken
- 1 cup whole milk
Heat a large pot to medium heat with olive oil. Add the onions, garlic and ginger and saute until onions become soft and translucent. Then, add the carrots and celery and saute for about 2 minutes. Add the salt, pepper and dried oregano and mix together for a couple more minutes.
Then, add the carcass of the rotisserie chicken and saute it a little with the vegetables. Add the water to cover the chicken, and toss in the bay leaves. Turn the heat up to medium-high and bring the water up to a boil. Then, lower the heat to bring the liquid to a soft, rolling boil. Stir occasionally and boil for 30-40 minutes.
Taste for seasoning. With tongs, start to pull out the rotisserie chicken carcass out of the broth. Once you have taken all the bones and skin out of the broth, add the dry macaroni and diced rotisserie chicken and cook for another 6-8 minutes, until the macaroni is cooked all the way through.
Taste for seasoning and turn the heat down to medium-low. Take your milk and place it in a bowl. Ladle in some of the broth in the bowl in with the milk. This is to temper the milk and prevent it from curdling in the soup. Then, slowly pour the broth and milk mixture into the soup. Stir and serve.