Filipino Macaroni Soup: Creamy Chicken Sopas at Home

Filipino macaroni soup, often called chicken sopas, is a comforting soup of elbow macaroni, chicken, vegetables, and creamy evaporated milk. It is served hot, and its ingredients and thickness vary from household to household; this version gives you a satisfying, gently creamy pot with tender pasta and cabbage.

Allow about an hour from chopping to serving. Use a large, heavy pot, a cutting board, a knife, measuring cups and spoons, and a food thermometer for checking the chicken. Have everything chopped and measured before you start, since the pasta cooks quickly once it enters the broth.

What You’ll Need

1 lb (450 g) boneless, skinless chicken breast or thighs, in 2 or 3 pieces
8 cups (1.9 L) low-sodium chicken broth
2 cups (about 200 g) dry elbow macaroni
1 can evaporated milk, 12 fl oz (354 ml)
2 tbsp (28 g) butter or 2 tbsp (30 ml) neutral cooking oil
1 medium yellow onion, about 1 cup (150 g) finely chopped
3 garlic cloves, about 1 tbsp (9 g) minced
2 medium carrots, about 1 cup (130 g), peeled and diced
2 celery stalks, about 1 cup (100 g), thinly sliced
2 cups (about 120 g) thinly sliced green cabbage
2 Filipino-style hot dogs, about 100 g, sliced, optional; regular frankfurters work too
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (8 g) chopped scallions, optional, for serving

Step-by-Step

Prepare the ingredients. Chop the onion, garlic, carrots, and celery, and slice the cabbage and optional hot dogs. Measure the broth, pasta, and milk. Keeping the cabbage and milk separate from the other ingredients makes it easier to add them at the right time. Set out a thermometer so you can check the chicken rather than judging doneness by color alone.
Soften the aromatics and vegetables. Set a large pot over medium heat and add the butter or oil. When the butter has melted or the oil shimmers, add the onion, carrots, and celery. Cook for about 4 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. If using hot dogs, add them now and stir for another minute.
Simmer the chicken in broth. Pour in the chicken broth, add the chicken pieces, salt, and pepper, and bring the liquid to a gentle boil. Reduce the heat so it simmers rather than bubbles vigorously. Cover partially and cook for about 16–18 minutes, turning the chicken once if pieces are uneven in size. Check the thickest part with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, continue simmering and check again after a few minutes.
Shred the cooked chicken. Transfer the chicken to a clean plate with tongs and let it rest briefly until it is manageable to handle. Shred it with two forks, discarding any tough connective pieces, then return the meat to the pot. Keep the broth at a gentle simmer. If the chicken needs more cooking to reach 165°F (74°C), return it to the pot first and continue cooking before shredding.
Cook the macaroni. Stir in the dry elbow macaroni and keep the soup at a steady, gentle simmer. Cook for the time on the pasta package, usually about 8–10 minutes, stirring every minute or two so the pasta does not stick to the bottom. Start checking a minute before the package’s shortest suggested time. The macaroni should be tender but still hold its shape because it will continue softening in the hot soup.
Add the cabbage and milk. Stir in the cabbage and cook for about 2 minutes, until it has softened but still has a little texture. Lower the heat, then slowly pour in the evaporated milk while stirring. Warm the soup gently for 3–4 minutes; do not let it boil hard after adding the milk. Taste the broth and adjust the salt and pepper. If the soup is thicker than you like, stir in hot broth or water a little at a time.
Serve while hot. Ladle the soup into bowls and add scallions if you like. Set out extra black pepper and serve promptly, since the macaroni absorbs broth as it stands. If you are not serving immediately, keep the soup warm over very low heat and stir occasionally; add a splash of hot broth if it thickens before serving.

Common Mistakes

Boiling the soup vigorously: A hard boil can break apart the chicken, make vegetables mushy, and encourage the milk to look grainy after it is added. Keep the broth at a calm simmer, and lower the heat before stirring in the evaporated milk.

Cooking the pasta too long: Macaroni continues to soften in hot liquid, even after the pot comes off the burner. Check it early and stop cooking when it is just tender. This matters especially if the soup will sit before dinner or be reheated later.

Adding all the salt before tasting: Broth and hot dogs can both contribute salt, and different brands vary. Start with the listed amount, then taste after the milk and vegetables have been added. Add more in small pinches rather than trying to correct an overly salty pot all at once.

Using milk that is still cold: Very cold milk can lower the soup’s temperature and make it take longer to warm. Let the can sit out while you prepare the recipe, then stir it in gradually over low heat. The soup should be steaming, not boiling, when you serve it.

Tips

For fuller flavor, use chicken thighs; they stay juicy through simmering. Chicken breast is leaner and works well too, but check it as soon as the thickest part reaches the safe temperature so it does not overcook.
Filipino-style hot dogs are a familiar optional addition in some versions of sopas. If they are hard to find, use a regular frankfurter; it may be less sweet and less brightly colored, but it will still add a savory, smoky note. You can also leave it out.
Evaporated milk gives the soup a creamy body without making it as rich as a soup made with heavy cream. For a less creamy result, use 1 cup (237 ml) evaporated milk and add 1 cup (237 ml) extra broth. The soup will be lighter and less milky.
Keep the macaroni separate if you are making the soup well ahead: cook it in a second pot until just tender, drain it, and add it to individual bowls before ladling in the hot soup. This takes an extra pan but helps prevent the pasta from soaking up too much broth.
For a little more vegetable variety, add up to 1 cup (150 g) frozen peas with the cabbage. There is no need to thaw them; simmer until hot. Add vegetables in stages so the softer ones do not spend the whole cooking time in the pot.
Have hot broth ready at the table. A small splash can loosen a bowl that has thickened while waiting, and each person can adjust the consistency without thinning the whole pot.

Troubleshooting

The soup is too thick: Pasta absorbs liquid as it cooks and continues doing so while the soup rests. Stir in hot chicken broth or hot water, about ¼ cup (60 ml) at a time, until the soup reaches the consistency you want. Taste again after thinning, because added liquid can dilute the seasoning.

The soup is too thin: Simmer it uncovered for a few minutes before adding the milk, stirring often so the pasta does not stick. The macaroni will also release a little starch as it cooks. If the pasta is already tender, do not reduce the soup for long; instead, serve it as a lighter broth-style bowl or stir a little extra evaporated milk into each serving.

The milk looks separated or grainy: Remove the pot from the heat and stir gently. A slight grainy appearance can happen if the soup has boiled after the milk was added, but it is generally a texture issue rather than a reason to keep boiling it. Next time, lower the heat first and warm the milk in gradually. Avoid adding acidic ingredients such as lemon juice to the pot.

The chicken is still under temperature: Put it back into the simmering broth and cook for a few more minutes, then check the thickest portion again with a clean thermometer. Do not rely on clear-looking juices or a white exterior as the safety check. If the chicken has already been shredded, stir the pieces through the simmering soup and check a thick piece.

The pasta is too soft: You cannot make overcooked macaroni firm again. Serve the soup soon and avoid further simmering. For leftovers, store the soup promptly and reheat only the amount you plan to eat; cooking fresh pasta separately for the next serving gives the best texture.

The soup tastes bland: Add salt a little at a time, then taste again. Black pepper, a little extra scallion, or a small amount of broth concentrate can also add flavor. If using a salty concentrate, dilute or add it cautiously so the broth does not become too salty.

Frequently Asked Questions

Can I make Filipino macaroni soup without hot dogs?
Yes. Hot dogs are optional and versions vary. Leave them out for a chicken-and-vegetable soup, or add another ½ cup (about 75 g) diced carrots or peas. The soup will have less of the sweet, smoky flavor that the hot dogs contribute.

Can I use a different pasta shape?
Yes. Small shells, ditalini, or another short pasta can work. Check the package cooking time and begin tasting early, since shapes and brands cook at different rates. A large or ridged shape may make the soup feel heavier and may need extra broth.

Can I make it with leftover cooked chicken?
Yes. Use about 3 cups (450 g) shredded cooked chicken. Make the broth and vegetables as directed, simmer until the carrots are nearly tender, then add the pasta. Stir in the cooked chicken with the cabbage so it heats through without becoming dry. Reheat leftovers to 165°F (74°C).

How should I store and reheat leftovers?
Refrigerate the soup within 2 hours in a covered container; cooked soup keeps for 3–4 days in the refrigerator. The pasta will absorb broth, so loosen portions with water or broth when reheating. Heat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly reheating the whole pot.

Can I freeze sopas?
You can freeze it, but macaroni and cabbage may become softer after thawing, and milk-based broth can change texture. For better results, freeze the chicken-and-broth base before adding pasta, cabbage, and milk. Thaw in the refrigerator, bring the base to a simmer, cook fresh pasta in it, then add the vegetables and milk. Refrigerate rather than leaving soup at room temperature for extended storage.

Can I use fresh milk instead of evaporated milk?
Yes. Use 1½ cups (355 ml) whole milk for a lighter, less concentrated creaminess. Add it at low heat and do not boil the soup afterward. The broth will taste less rich than it does with evaporated milk, so taste and season before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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