Although I manage a full service kitchen and can avail of free meals, I like to pack brown bag lunches for work. Nothing against my cooks and the wonderful food they make but I prefer simple affairs of mostly sandwiches or leftover dinner from the night before. I usually prepare my own sandwich fillings over the weekend and as I already went through the tub of cheese pineapple I made last Friday night, I cooked a whole chicken today to make chicken salad spread for the workdays ahead. After pulling the meat I needed to make a huge container, I realized I had enough scraps left on the carcass and a nicely-seasoned stock just begging to be transformed into a delicious chicken sopas.
For my chicken sopas, I usually start with mirepoix as base. The combination of onions, celery and carrots lightly sauteed in butter not only serves as the added vegetables in the soup but amps up flavors as well. As in any good soup, the broth is the foundation of this sopas so I highly recommend using bone-in chicken gently simmered in aromatics for the meat. To round up the soup nicely, I also like to add boiled eggs and chopped green onions just before serving. Give it a try and please don’t forget to leave me a feedback.
- 1 cup uncooked elbow macaroni pasta
- 10 cups water
- 1-1/2 pound bone-in chicken parts
- 1 medium onion, peeled and quartered
- 1 teaspoon pepper corns
- 4 cloves garlic, peeled and minced
- 2 bay leaves
- 1 tablespoon butter
- 1 medium onion, peeled and chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 (12 ounces) can evaporated milk
- salt and pepper to taste
- 6 hard-boiled eggs, peeled and sliced
- green onions, chopped
- In a pot over medium heat, cook macaroni in about 4 quarts of salted boiling water for about 7 to 8 minutes or until firm to bite. Remove from pot, rinse and drain well. Set aside.
- In a large pot over medium heat, combine chicken, quartered onions, pepper corns, 2 cloves of the garlic, bay leaves and about 10 cups water. Bring to a boil, skimming scum that may float on top. Once the broth clears, lower heat and cover. Continue to cook for about 30 to 40 minutes or until chicken is cooked through and fork-tender. With a slotted spoon, remove chicken from the broth.
- Allow chicken to cool to touch, pull meat from the bones, shred and set aside. Return bones to the pot and continue to simmer broth for about 20 to 30 minutes. Using a cheesecloth, strain broth to remove sediments and reserve about 6 cups.
- In another pot over medium heat, add butter. When it begins to melt, add the chopped onions and the remaining 2 cloves of garlic. Cook, stirring regularly, until limp. Add celery and carrots and cook, stirring occasionally, until softened.
- Add the reserved broth and bring to a boil. Add pasta and shredded chicken. Add evaporated milk. Season with salt and pepper to taste. Lower heat and continue to cook for about 7 to 8 minutes or until heated through.
- Ladle into bowls and top with eggs and green onions. Serve hot.
Food and Tools You Might Need for this Recipe (Disclaimer: Affiliate Links)
Barilla Elbow Pasta, 16 Ounce Boxes (Pack of 16)