Creamy Chicken Sopas

Method14 steps · about 1 hr

1. 1

   Step 1: Measure a total of 6–8 cups water. Use 3 cups for the chicken’s initial boiling water, keeping the actual remainder aside for the soup.

   Uses 6–8 cups water, divided between boiling and soup

2. 2

   Step 2: Bring 3 cups of the measured water to a boil in a medium pot. Add the chicken breast (12 oz).

   Uses 3 cups from the measured water stock · 12 oz boneless chicken breast

3. 3

   Step 3: Cover and cook over medium heat at a gentle boil for 15–18 minutes, until the chicken reaches 165°F (74°C). If needed, top up with some of the reserved measured water, keeping track of the actual remainder.

   Boil chicken · 18 minUses Chicken in boiling water · An unmeasured top-up from the reserved water only if needed

4. 4

   Step 4: Lift out the cooked chicken, reserving all its cooking liquid. Let the chicken cool only until safe to handle, then shred it. Keep the shredded meat and actual cooking liquid separately for the soup.

   Uses Cooked chicken and its cooking liquid

5. 5

   Step 5: Heat the 3 tbsp cooking oil in a large soup pot. Sauté the minced garlic (2 tsp) until medium brown. Add the minced onion (1), chopped celery (3 stalks) if using, and diced carrots (¾ cup); sauté for 2–3 minutes.

   Sauté soup vegetables · 3 minUses 3 tbsp cooking oil · 2 tsp minced garlic · 1 onion, minced · 3 stalks celery, chopped (optional) · ¾ cup carrots, diced

6. 6

   Step 6: Add the shredded cooked chicken to the sautéed vegetables. Stir and cook for 1 minute.

   Sauté shredded chicken · 1 minUses Shredded cooked chicken · Sautéed soup vegetables

7. 7

   Step 7: Add the sliced hot dogs (3) if using and stir briefly. Pour in all the reserved chicken cooking liquid and the actual remaining measured water, then bring the soup to a boil.

   Uses Chicken and vegetables · 3 hot dogs, sliced (optional) · Reserved chicken cooking liquid · Water still remaining after the initial draw and any top-up

8. 8

   Step 8: Add the Knorr chicken cube (1) and stir to dissolve. Cover and maintain a gentle boil for 3–5 minutes.

   Cook seasoned broth · 5 minUses Boiling chicken and hot-dog soup · 1 Knorr chicken cube

9. 9

   Step 9: Add the 1½ cups dry elbow macaroni. Cook in the boiling soup for about 10 minutes, stirring as needed, until the pasta is nearly tender; it continues cooking in the next stages.

   Cook macaroni · 10 minUses Seasoned boiling soup · 1½ cups dry elbow macaroni

10. 10

    Step 10: Add the sliced cabbage (½ head) and cook for 3–5 minutes, until softened. Add additional water if the soup needs more liquid.

    Cook cabbage · 5 minUses Soup with nearly tender macaroni · ½ head cabbage, core removed and sliced into strips · Additional water, if needed for the soup

11. 11

    Step 11: Pour in the 12 oz evaporated milk, stir and return to a gentle boil. Cover and cook for another 3 minutes, stirring as needed to prevent scorching, until the macaroni and vegetables are tender.

    Finish milky soup · 3 minUses Chicken macaroni soup with cabbage · 12 oz evaporated milk

12. 12

    Step 12: Taste and season with salt and ground black pepper as needed.

    Uses Completed creamy chicken soup · Salt, to taste · Ground black pepper, to taste

13. 13

    Step 13: Ladle the hot sopas into serving bowls and share between 4 people.

    Uses Seasoned creamy chicken sopas

14. 14

    Step 14: Refrigerate any leftovers promptly in a covered container and use within 3–4 days. Reheat to 165°F (74°C). The macaroni continues absorbing liquid during storage and will become softer.

    Uses Actual leftover portion only