MANILA, Philippines - With evenings getting colder nowadays, there's nothing like having a comforting bowl of hot soup for dinner.
Chicken sopas is the Filipino's answer to the western chicken noodle soup. It's not only comforting, it's filling and nutritious as well.
Foodie Caren Bayhon-Yrastorza shares this easy recipe, perfect for those cold December nights.
1/2 kilo chicken thigh fillet
salt and pepper to taste
2 large onions, chopped
3 pcs. small-sized chicken soup pack
3 cloves of garlic, minced
3 pcs. celery sticks, chopped
1 carrot, cut into strips
3 tbsps. patis (fish sauce)
1/2 kilo macaroni shells (elbow or salad)
1 box all-purpose cream
1 small head of cabbage, chopped (optional)
chicken cube (optional)
Season chicken parts with salt and pepper. In a cooking pot, boil chicken along with 1 quartered onion. Bring to a boil until chicken becomes tender.
Once cooked, drain and shred the chicken thighs. Meantime, remove and shred chicken meat from the soup pack pieces. Save the stock.
In a separate cooking pot, saute garlic and onion. Add celery, carrots and shredded chicken (do not include the bones this time). Season with patis.
Add chicken stock. Pour macaroni shells.
You may add about 1/2 liter (or more) of water if stock is not enough to cover the mixture. Cook until macaroni becomes al dente in texture. NEVER overcook the macaroni shells.
Add all-purpose cream and cabbage. Adjust taste by seasoning with salt and pepper or dropping a piece of chicken cube. Serve hot.
Photo by Caren Bayhon-Yrastorza
E-mail Caren Bayhon-Yrastorza at firstname.lastname@example.org. Visit her blog at http://theeatingroom.wordpress.com.