Name: Filipino Chicken Sopas
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Water, or more as needed - 6 cups; Onion, chopped - ½; Bone-in chicken thighs, skin removed - 1 pound; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Carrots, diced - 2; Fish sauce, or more to taste - 2 tablespoons; Chicken bouillon granules - 4 teaspoons; Ground black pepper - ½ teaspoon; Elbow macaroni - ½ (16 ounce) package; Evaporated milk - ½ cup; Butter - 3 tablespoons; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Filipino Chicken Sopas

1. Water, or more as needed 6 cups

2. Onion, chopped ½

3. Bone-in chicken thighs, skin removed 1 pound

4. Garlic powder 1 teaspoon

5. Onion Powder 1 teaspoon

6. Carrots, diced 2

7. Fish sauce, or more to taste 2 tablespoons

8. Chicken bouillon granules 4 teaspoons

9. Ground black pepper ½ teaspoon

10. Elbow macaroni ½ (16 ounce) package

11. Evaporated milk ½ cup

12. Butter 3 tablespoons

13. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Filipino Chicken Sopas

1 . Stage

Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.

2 . Stage

Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.

3 . Stage

Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.