Sopas is a Spanish plural word meaning soups, which could most likely mean any kind of soup, but in the Philippines it usually refers to creamy chicken macaroni soup. Some people associate Sopas to breakfast (like myself), my husband is used to having it as a complementary soup when having rice and fried chicken/fish/pork.
Having protein, carbohydrates, milk and some vegetables, moms also like preparing Sopas for their sick kids. So much so that it is associated with the warmth and comfort of home.
On the first week following my induction cooker’s breakdown, and given that I didn’t get to make chicken soup for my sick husband, I made Sopas to go with baked pork chops. It reminded me how I appreciated baking meals; while I have chicken/pork/fish in the oven, I’m free to prepare side dishes or a bowl of soup!
Rice Cooker Chicken Sopas (Chicken Macaroni Soup)
- 1 soup cut chicken (rib part)
- 1 small onion, chopped
- 2 cloves garlic
- 1 cup shredded cabbage
- 1/3 cup carrot, cut into small cubes
- 2 tbsp butter
- 1/2 chicken bouillon cube
- 1/2 cup uncooked elbow or salad macaroni
- 1/4 cup evaporated milk (more if you want it creamier)
- 3 cups of water
- salt and pepper to taste
- Put water, onions, garlic and chicken in rice cooker, season with salt and pepper and switch rice cooker to cook mode. Simmer, removing scum from time to time, for about 12-15 minutes or until chicken is cooked
- Remove chicken from rice cooker, and separate meat from bones using forks. Discard bones. In the meantime, switch to Keep Warm mode and add butter, milk and chicken cube to simmer for a couple of minutes. Taste and season with salt, and generously with pepper if desired.
- Add chicken meat, and switch back to cooking mode. Once it reaches boiling point, add macaroni and carrots. Cook for about 6-7 minutes or until macaroni is just almost done. Switch to Keep Warm mode, or turn rice cooker off.
- Add cabbage, stir to mix cabbage in, and cover for about a minute. Serve.
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