Macaroni Chicken Sopas
25 min
1 / 2
Ingredients
- 2 tablespoons vegetable oil
- 1 medium white or yellow onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 cup diced carrots (about 2 medium)
- 1 tablespoon patis (fish sauce), like Red Boat
- 1 cup (8 ounces) dry pasta, like elbow macaroni
- 1 cup (5.5 ounces) diced or shredded cooked chicken
- 2 (32-ounce) cartons chicken stock
- Kosher salt, to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/4 cup milk
Instructions
3 steps
- 1
Method - Sauté the base ingredients: In a large pot (6 quarts or larger) over medium heat, add the oil. Sauté the onion, garlic, celery, and carrot until soft and fragrant, about 3 minutes. Add the fish sauce and stir.
- 2
Method - Build the soup: Add the pasta and chicken and stir to combine. Add the chicken stock. Increase the heat to medium-high heat and bring to a simmer, then cover and reduce the heat and let cook until the macaroni is tender, about 10 minutes.
- 3
Method - Season and serve: Season with salt and pepper to taste. Turn off the heat and add the milk (this will help prevent curdling). Stir so that all ingredients combine well. Serve piping hot in individual soup bowls.
Progress
0 / 3 steps
