“Chicken SOPAS” (chicken noodle soup) is a traditional Filipino cuisine. This creamy chicken noodle soup is best served on rainy or cold season. Also, it can be served as any meal of the day.
This version of chicken noodle soup is more more creamy and delicious. Because we don’t have much time to cook, we wanted our chicken and noodle soup recipe to be fast and easy to prepare. I made my own version that is very simple and yet, it still brings out the warmth and comfort you’re looking for in a dish.
I’m sure you’ll find this is easy to make. It is definitely worth a try.
Editors Note: For a hearty chicken noodle soup see this recipe.
- 250 grams (about 9 ounces) shell pasta noodles uncooked
- 4 hard boiled eggs
- 10 cups water
- 1 cup chicken breast (cooked or raw) cut in cubes (other parts of chicken can be used, even with or without bone)
- 6 pcs hotdogs (chicken or beef, sausage in can can be an option) cut in chunks
- 1 medium size onion diced
- 1 small can cream of mushroom soup
- 2 cups cabbage shredded
- 1 medium size carrots diced
- 1/4 cup unsalted butter
- salt and pepper to taste
In a large pot, pour 10 cups of water and bring to boil. Boil the eggs in water in another small pot.
Add the pasta in the boiling water. (If the chicken is raw, add the chicken first and let it cook for few minutes before the pasta.) Cook the pasta for 2 to 3 minutes.
Add the chicken, hotdogs, onion and salt and pepper to taste. Let it simmer for 3 minutes.
Add the can of cream of mushroom soup and bring to boil.
Add the cabbage and carrots. Make sure not to overcook them.
And the hard boiled eggs just before turning the heat off. Eggs can be added whole or halves, or can be added on the creamy chicken noodle soup just before serving.
Now that you have learned how to make creamy chicken noodle soup, please be sure to view these other soup recipes and these chicken recipes.
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