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Chicken Sopas | Filipino Chicken Noodle Soup
(0)
35 min
Quick
Knuspr-Küche
Wärmende philippinische Hühnersuppe mit zarter Hähnchenbrust, Hörnchen-Makkaroni, buntem Gemüse und samtiger Milch-Brühe. Der ultimative asiatische Seelenwärmer für kühle Herbsttage!
Preparation method
Preparation
Pat the chicken breast fillet dry and cut into small, bite-sized cubes. Finely dice the onion and garlic cloves. Peel the carrots and slice them thinly. Clean the pointed cabbage and cut into thin strips. Slice the spring onions into thin rings and set aside for serving.
Cooking
Heat the vegetable oil in a large soup pot over medium heat. Sauté the onions and garlic cloves for 2–3 minutes until translucent. Add the diced chicken breast and sear on all sides for 3–4 minutes until the meat turns opaque. Deglaze with fish sauce and season with ground black pepper.
Pour the chicken broth into the pot and bring to a boil. Add the carrot slices and simmer gently over medium heat for about 5 minutes.
Chef's tip
Chicken Sopas is the classic Filipino dish for rainy and chilly days. Traditionally, evaporated milk is used – however, cooking cream or whole milk makes a perfect alternative for achieving a velvety, creamy texture.
Leftovers reheat wonderfully the next day. Since the noodles absorb liquid as they sit, simply stir in an extra splash of broth or milk when reheating.
Ingredients
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