Sopas (Filipino soup)

An all time favorite for Filipino family get togethers is ‘Sopas’ (a type of soup). For this recipe it can be all cooked in a rice cooker using the SLOW COOK, RICE and SOUP functions. We use chicken as the protein (the most popular in the Philippines but sometimes corned beef is also used. The meat combined with macaroni produces a rich chicken noodle soup dish that is enjoyed during cold weather — or when some good simple comfort food is needed. Traditionally eaten in the mid afternoon and eaten as a main dish.

AuthorHungry PandaCategoryMeatDifficultyBeginner

Yields6 ServingsServingsQuarter (1.5 Serving)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)UnitsDefaultMeasurement SystemDefaultMetricImperial

Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

INGREDIENTS

 400 g boneless and skinless chicken, cooked and diced-shredded chicken also works as does corned beef

 6 cloves garlic, minced

 1 piece white onion, finely chopped

 1 l chicken stock or broth

 2 cups elbow macaroni

 1 piece carrot, diced

 2 sticks celery, diced

 1 small cabbage, shredded

 2 cups resh milk

 1 pinch salt and pepper to taste

 2 tbsp vegetable oil

HOW TO MAKE

1

Put the oil into the inner bowl of your rice cooker.

2

Use the SLOW COOK or WHITE FUNCTION function to sauté the onion and garlic until its golden brown.

3

Add the boneless chicken breasts to the bowl and sauté until it's cooked.

4

Pour chicken broth and use the SOUP function to simmer / boil.

5

When simmering add the elbow macaroni and cook for 8 minutes. Make sure to stir.

6

Mix in the carrots and celery. Let it simmer for 3 minutes

7

Add milk and shredded cabbage.

8

Season with salt and pepper to taste

Ingredients

INGREDIENTS

 400 g boneless and skinless chicken, cooked and diced-shredded chicken also works as does corned beef

 6 cloves garlic, minced

 1 piece white onion, finely chopped

 1 l chicken stock or broth

 2 cups elbow macaroni

 1 piece carrot, diced

 2 sticks celery, diced

 1 small cabbage, shredded

 2 cups resh milk

 1 pinch salt and pepper to taste

 2 tbsp vegetable oil

Directions

HOW TO MAKE

1

Put the oil into the inner bowl of your rice cooker.

2

Use the SLOW COOK or WHITE FUNCTION function to sauté the onion and garlic until its golden brown.

3

Add the boneless chicken breasts to the bowl and sauté until it's cooked.

4

Pour chicken broth and use the SOUP function to simmer / boil.

5

When simmering add the elbow macaroni and cook for 8 minutes. Make sure to stir.

6

Mix in the carrots and celery. Let it simmer for 3 minutes

7

Add milk and shredded cabbage.

8

Season with salt and pepper to taste

Notes

Sopas

IngredientsDirections