Filipino Chicken Sopas

Ingredients

• 1 lb boneless skinless chicken breast
• 2 tablespoons extra-virgin olive oil
• 1 whole medium yellow onion
• 4 whole garlic cloves
• 2 whole medium carrots
• 2 whole celery stalks
• 6 cups chicken broth, low-sodium
• 1 can (12 oz) evaporated milk, full-fat
• 2 cups elbow pasta
• 1 cup frozen peas
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• 1 teaspoon fish sauce (patis), optional

Instructions

1. 1

   Pat the 1 lb chicken breast completely dry with paper towels. Place it on a cutting board and cut it into 1-inch cubes — uniform sizes ensure even cooking. Set aside.

2. 2

   Dice 1 medium yellow onion into 1/4-inch pieces. Peel and mince the 4 garlic cloves. Peel 2 medium carrots and cut them into 1/4-inch rounds — thin pieces cook quickly and blend nicely into the creamy broth. Trim 2 celery stalks and slice them into 1/4-inch half-moons.

3. 3

   Set a large heavy-bottomed pot over medium-high heat. Once hot, add 2 tablespoons of extra-virgin olive oil and let it shimmer, about 1 minute. Add the diced onion and sauté until translucent with golden edges, about 3-4 minutes. You should smell sweet, caramelizing onion aroma.

4. 4

   Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant — do not let it brown. Add the cubed chicken and stir continuously, breaking up any clumps, until the chicken is opaque on all sides, about 4-5 minutes. The chicken does not need to be fully cooked through yet.

5. 5

   Pour in 6 cups of low-sodium chicken broth and bring to a strong simmer — you should see active bubbles breaking the surface. Add the sliced carrots and celery, reduce heat to medium, and simmer uncovered for 8-10 minutes until the chicken is cooked through (internal temperature 165°F on an instant-read thermometer) and the vegetables are just beginning to soften.

6. 6

   Add 2 cups of elbow pasta and stir well, making sure no pasta sticks to the bottom. Simmer for 8-10 minutes, stirring occasionally, until the pasta is just tender but still has a slight bite. The liquid will thicken slightly as the pasta releases starch.

7. 7

   Pour in the 1 can (12 oz) of evaporated milk and stir gently to combine. Add 1 cup of frozen peas and stir. Return to a gentle simmer and cook for 2-3 minutes until the peas are heated through and the broth turns creamy and pale — do not boil hard or the milk may curdle.

8. 8

   Taste and season with 0.5 teaspoon kosher salt, 0.25 teaspoon freshly ground black pepper, and 1 teaspoon fish sauce if using (fish sauce adds authentic Filipino depth without making the soup taste fishy). Stir well and taste again, adjusting seasoning as needed.

9. 9

   Ladle the hot sopas into deep bowls, making sure each serving has plenty of chicken, pasta, and vegetables. Serve immediately while steaming. Sopas is best enjoyed hot, and the creamy broth cools as it sits, so eat promptly.

Tools you’ll need

• cutting board
• chef's knife
• paper towels
• large heavy-bottomed pot (6-quart minimum)
• wooden spoon or heat-resistant spatula
• instant-read thermometer
• ladle
• deep bowls

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