Gawin Mo Ito Sa Sopas, Ang Sarap!

In this video, I'm sharing my favorite recipe for the ultimate creamy Chicken Macaroni Sopas topped with boiled eggs!

I’ll walk you through essential cooking tips: why sautéing carrots and celery first helps extract maximum flavor, how to gently simmer with evaporated milk so the macaroni absorbs that rich, velvety goodness without curdling, and how to get that naturally thick, comforting broth. It’s the perfect bowl of comfort food for rainy days or whenever you’re craving a hearty, nostalgic meal.

Ingredients:
1 lb. Boneless Chicken Breast (diced)
1 ½ to 2 cups Elbow Macaroni
4 to 6 cups Chicken Broth (or Chicken Stock)
1 can (approx. 370 ml / 12 fl oz) Evaporated Milk
1 medium Carrot (diced)
2 stalks Celery (stalks and leaves, finely chopped)
¼ head Cabbage (shredded thinly)
1 medium Yellow or White Onion (chopped)
3 cloves Garlic (minced)
2 tbsp Butter (with a splash of cooking oil)
3 to 4 Hard-Boiled Eggs (peeled)
Ground White Pepper (or Black Pepper), to taste
Salt (or Fish Sauce / Patis), to taste
Video Chapters / Timestamps:
0:00 – Intro / The Secret to Delicious Creamy Sopas
0:50 – Ingredients Overview
1:12 – Prepping Vegetables (Carrots, Celery, Cabbage)
4:33 – Chopping Onions & Garlic
6:00 – Sautéing in Butter: Onions, Garlic & Diced Chicken
8:52 – Adding Celery & Carrots (Flavor Extraction)
9:46 – Pouring in the Chicken Broth
10:20 – Adding Elbow Macaroni & Evaporated Milk
11:38 – Simmering Tips (How to Prevent Milk from Curdling)
12:26 – Adding the Shredded Cabbage
13:24 – Seasoning (White Pepper, Salt) & Adding Boiled Eggs
14:33 – Plating, Broth Consistency Review & Taste Test!
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