Wednesday, February 8, 2012

Creamy Chicken Sopas



elbow macaroni shells
1-2 pieces chicken
chicken broth
all-purpose cream
garlic, minced
onions, sliced
salt and pepper


1. Season chicken with salt and pepper. Boil with a quarter of onion. Let it cool and then shred into pieces.
2. Sauté garlic and onions
3. Add shredded chicken and mushrooms
4. Add carrots and other vegetables
5. Add chicken broth
6. Add macaroni shells and bring to boil. Continue stirring, until shells are half-cooked
7. Add one carton of all-purpose cream. Mix well, until smooth. 

As you can see from the picture, I did not really get to add carrots because I ran out of carrots when I was doing this, but you can always add carrot slices and lettuce or cabbage, too. If you do not have all-purpose cream, you can use evaporated milk or fresh milk, it doesn’t really matter. what is important is that you add “milk” to the sopas to make it creamy because it’s yummy if you make it this way.

It is nice to have chicken sopas during cold days --- or when you are not feeling well. But it is nice to have chicken sopas, just about any day, because it’s yummy and I sometimes cook a lot and store it in the refrigerator, so that if we get hungry any time of the day, there is something filling to eat. If you are going to do this, make sure not to cook your macaroni shells thoroughly because you will end up with really soggy macaroni. Serve it piping hot.

1 comment:

Diane Writes said...

I agree that sopas are best if they are served creamy with all those milk and cream. And pareho pala din tayo, mahilig magtago at maghalungkat sa ref :)

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