Recipe for Filipino Sopas: Noodle Soup With Macaroni and Chicken

This comforting noodle soup brings Filipino flavors to your table with tender chicken, macaroni, and fresh vegetables in a savory broth.

Perfect for chilly days or when you need a hearty, satisfying meal, this dish combines simple ingredients into something truly special.

Ingredients for Recipe for Filipino Sopas

Comfort in a bowl with chicken, macaroni, and fresh veggies swimming in savory broth.

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The chicken is the foundation here. Boneless, skinless breasts stay tender and absorb the broth well—thighs work too but can get stringy. I grab mine from Whole Foods or Trader Joe’s (their organic breasts are always moist). For the macaroni, any short pasta works, but elbow macaroni is traditional (the little cups catch the broth). Carrots and cabbage should be fresh—look for vibrant color and firm texture at the store.

No fish sauce? Soy sauce or Worcestershire (check for fish-free if needed) gets you 90% there. Out of calamansi? Regular lemon or lime wedges work fine—just add that citrusy zing. For a richer broth, swap half the water for additional chicken broth. The bay leaf is subtle but don’t skip it (worth the extra minute). Frozen veggies? Skip them here—fresh gives the right texture.

Leftovers keep 3-4 days in the fridge. The pasta soaks up broth, so store extra macaroni separately if you plan to reheat. Freezes for 2-3 months (without the noodles). I always make a double batch—the flavors deepen overnight.

Instructions

Here’s my go-to method for building layers of flavor in this comforting soup.

Step 1: Sauté the Aromatics to Build the Base

Heat the 1 tbsp vegetable oil in a large pot over medium heat. Add the diced white onion and sauté for 3-4 minutes until it turns translucent and the edges start to soften. This creates the flavor foundation for your soup.

Add the minced 4 cloves garlic cloves and cook for 30 seconds just until fragrant—you don’t want it to brown. Stir in the sliced 2 whole carrots and cook for another 2 minutes. The carrots should just begin to soften at the edges but maintain their shape.

Step 2: Develop Depth with Chicken and Seasonings

Add the diced 1 lb chicken breast to the pot and cook until it loses its raw color, about 5-6 minutes. Break up any large pieces with your spoon as it cooks. The chicken should be white throughout with no pink remaining.

Pour in the 2 tbsp fish sauce and add the 1 whole bay leaf, 1 tsp salt, and 0.5 tsp ground black pepper. Stir well to distribute the seasonings evenly. This is where the soup starts to develop its distinctive umami character.

Step 3: Simmer the Broth with Vegetables

Pour in the 6 cups chicken broth and bring to a boil. Reduce heat to medium-low and let it simmer for 10 minutes to allow the flavors to meld. The broth should be gently bubbling, not at a rolling boil.

Add the shredded 2 cups green cabbage and simmer for another 5 minutes. The cabbage should soften and turn bright green. At this point, taste and adjust seasoning if needed—remember the fish sauce is already salty.

Step 4: Cook the Pasta to Perfection

Stir in the 2 cups elbow macaroni and cook for 8-10 minutes or until al dente. The pasta should be tender but still have a slight bite. If the soup becomes too thick, add some of the reserved 2 cups water to reach your desired consistency.

Check the macaroni frequently toward the end of cooking—it’s done when it’s tender but still holds its shape. The broth should be flavorful and slightly thickened from the starch released by the pasta.

Step 5: Finish and Serve with Citrus

Remove the pot from heat and let it sit for 2 minutes. This allows the flavors to settle. Discard the bay leaf before serving. The soup should have a balanced flavor with tender chicken, soft vegetables, and perfectly cooked pasta.

Ladle into bowls and serve immediately with wedges of calamansi or lemon on the side. Each serving should have a good mix of chicken, vegetables, and macaroni. The citrus adds the perfect bright finish to this comforting bowl.

Essential Equipment for Great recipe for filipino sopas

Large Stock Pot

A 5-6 quart stock pot is essential for this soup—it needs room for all the ingredients to cook evenly. I use my Cuisinart Multi-Clad Pro for its even heat distribution. Look for one with a heavy bottom to prevent hot spots. 🔥

Sharp Chef’s Knife

You’ll be dicing onions, garlic, and chicken, so a sharp 8-inch chef’s knife makes prep faster and safer. I recommend Wüsthof or Victorinox brands. Keep it honed before starting.

Wooden Spoon

A sturdy wooden spoon won’t scratch your pot while stirring the aromatics and chicken. It’s perfect for breaking up chicken pieces and scraping the browned bits from the bottom. I prefer one with a long handle for comfort.

Cutting Board

Use a large plastic or wood cutting board for all your prep work. I have a dedicated OXO Good Grips board just for poultry. The size should accommodate chicken breast and all your vegetables at once.

Ladle for Serving

A 1-cup ladle makes serving this soup effortless. I like the OXO Good Grips version with its comfortable handle. It helps portion the broth, noodles, and chicken evenly into bowls.

Measuring Cups

Accurate measurements matter, especially for the elbow macaroni and chicken broth. I use a Pyrex 4-cup measuring cup for liquids and nested dry measuring cups for the pasta. Precision ensures consistent results every time.

Frequently Asked Questions