CHICKEN NOODLE SOUP (SOPAS)
Try this delicious and hearty Sopas (Filipino Chicken Noodle Soup) recipe that will surely keep you warm and fit during the cold and rainy days!
Provided by Bebs
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- Boil chicken breast in water with a little salt and pepper. Once cooked, remove from the stock and shred meat into smaller pieces using two forks.
- In a pot, sauté garlic and onion in butter until tender. Add the chicken meat and noodles and cook for 5 minutes stirring from time to time to avoid burning the noodles.
- Add the chicken stock to the pot and cover. Once it starts to boil add carrots, bell pepper, and celery and cover again.
- Once the noodle is cooked al dente, add the milk and sausages. Add more salt and pepper if needed. Let it simmer for a few more minutes until the noodles are completely cooked and soup starts to thicken. Add water or milk if soup becomes too thick.
- Add cabbage before turning off the stove and cover. Let the cabbage cook for at least 5 minutes from the residual heat. Transfer to serving bowls.
Nutrition Facts : Calories 355 kcal, Carbohydrate 37 g, Protein 26 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 239 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
CHICKEN SOBA NOODLE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Meanwhile, combine the chicken thighs, chicken broth, sliced ginger, scallion whites, 3/4 teaspoon salt and a few grinds pepper in a large saucepan. Cover and bring to a simmer over medium-high heat, about 8 minutes. Uncover and gently simmer until the chicken is cooked through, 5 to 10 more minutes.
- While the chicken cooks, trim the snap peas and thinly slice. Peel the carrots and halve lengthwise, then thinly slice.
- Add the soba noodles to the boiling water and cook as the label directs. Drain and rinse under warm water, then vigorously shake off the water. Divide among bowls.
- Using tongs, remove the chicken to a plate. Discard the ginger and scallions from the broth and skim off any foam. Shred the chicken and return to the broth. Add the shiitakes and carrots, return to a simmer and cook until the vegetables are tender, about 3 minutes. Stir in the soy sauce and lemon juice; season with salt and pepper. Stir in the snap peas.
- Ladle the soup over the noodles. Top with the scallion greens and grated ginger; sprinkle with shichimi togarashi.
OLD FASHIONED CHICKEN NOODLE SOUP
This is a great recipe to make on a cold rainy day! It makes the house feel warm and cozy. Its also nice to make when a loved one doesn't feel well. Its so much better than the canned stuff. This is one of my families favorites and another recipe I learned from my mom =)
Provided by SoCalCookerGal
Categories Stocks
Time 3h40m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
- Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
- To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
- Let the vegetables cook until almost tender.
- While vegetables are cooking remove chicken from the bone and shred and add to the soup.
- When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
- You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.
Nutrition Facts : Calories 379.5, Fat 16.1, SaturatedFat 4.5, Cholesterol 102.5, Sodium 112.1, Carbohydrate 35.8, Fiber 2.5, Sugar 2.5, Protein 21.9
CREAMY MACARONI CHICKEN SOUP (SOPAS)
A filipino soup favorite made with elbow macaroni, milk and butter. This is perfect anytime you feel like having soup.
Provided by cj brooke
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water in a pot, add chicken until cooked and set aside.
- In med heat, add the butter, onion, garlic and carrots.
- Add elbow macaroni, raise the heat to high, stirring often until macaroni is cooked.
- Add back the chicken and Knorr Chicken Cube to boil and simmer.
- Stir in evaporated milk to boil and simmer.
- Season with salt and pepper or fish sauce.
PUERTO RICAN CHICKEN NOODLE SOUP (SOPAS DE POLLO Y FIDEOS)
Make and share this Puerto Rican Chicken Noodle Soup (Sopas De Pollo Y Fideos) recipe from Food.com.
Provided by Michelle Figueroa
Categories Stew
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub the chicken with salt, pepper and oregano and one tablespoon olive oil and set aside for 30 minutes.
- In a large heavy pot sauté the sofrito, onions and celery with remaining olive oil, for 5 minutes over medium-low heat. Brown the chicken pieces to seal in their flavor. Add the chicken stock or water to the chicken and bring to a boil. Cover, reduce heat and simmer for 10-15 minutes.
- Raise the heat and bring to a boil once more; add carrots, potatoes, sazon and bay leaf. Reduce heat to medium and cook uncovered for 20 minutes, until carrot and potatoes are tender, stirring occasionally. During the last 5 - 10 , minutes add the angel hair and cook until pasta is done.
Nutrition Facts : Calories 555.3, Fat 36.2, SaturatedFat 9.3, Cholesterol 129.1, Sodium 1200.5, Carbohydrate 19.5, Fiber 1.8, Sugar 5.5, Protein 36
SOPAS (CHICKEN NOODLE SOUP FILIPINO STYLE)
This soup is good for cold weather or when your feeling a little under the weather. It's good food for the soul.
Provided by Denise Engstrom
Categories Low Cholesterol
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- boil chicken until cook, drain then shred with a fork or hands.
- in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
- add chicken and cabbage, stirring until coated with oil.
- add chicken broth (add water if needed), boil covered for 5-8 mins.
- add evaporated milk and cream of mushroom.
- boil for another 5 mins.
- add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
- serve hot.
Nutrition Facts : Calories 302, Fat 16.1, SaturatedFat 4.3, Cholesterol 54.2, Sodium 486.4, Carbohydrate 19.3, Fiber 3.2, Sugar 5.2, Protein 21.7
CHINESE-STYLE CHICKEN NOODLE SOUP
This soup is high in flavor and low in colories. It is packed full of vegetables that add to the great taste of this easy to make soup. The whole family will enjoy eating this dish. This recipe was posted in my local newspaper.
Provided by CarolAT
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat the oil over medium-high. Add the garlic and cook, stirring constantly, until fragrant and begins to turn golden, about 1 minute.
- Add the broth, soy sauce and vinegar. Cover the pot and bring to a simmer.
- Meanwhile, in a small bowl, toss chicken with cornstarch. Add to the simmering broth along with the noodles.
- Return to a simmer and cook until the noodles are tender and the chicken is no longer pink in the center, about 3 minutes.
- Stir in the stir-fry vegetable mix and cook until they are heated through.
Nutrition Facts : Calories 120.5, Fat 3, SaturatedFat 0.6, Cholesterol 32.9, Sodium 546.7, Carbohydrate 5.7, Fiber 0.1, Sugar 0.5, Protein 17.8
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