Chicken Sopas

🛒 Ingredients

• Boneless, skinless chicken breast 83 g · 138 kcal
• Elbow macaroni 25 g · 88 kcal
• Chicken broth 200 g · 4 kcal
• Evaporated milk, full fat 63 g · 83 kcal
• Yellow onion 17 g · 7 kcal
• Garlic cloves 3 g · 4 kcal
• Carrots, peeled and diced 17 g · 7 kcal
• Celery stalks, chopped 8 g · 1 kcal
• Green cabbage, shredded 25 g · 6 kcal
• Vegetable oil 4 g · 33 kcal
• Fish sauce (optional) 3 g · 2 kcal

👨‍🍳 Instructions

1. In a large pot, boil chicken breast in water until fully cooked; remove chicken, shred it, and set aside. Reserve the chicken broth.
2. In the same pot (or a separate one), heat oil over medium heat. Sauté minced garlic until fragrant, then add chopped onion and cook until softened.
3. Add shredded chicken, diced carrots, and chopped celery to the pot. Sauté for a few minutes to combine flavors.
4. Pour in the reserved chicken broth and bring it to a boil. Add the elbow macaroni and cook according to package directions until al dente.
5. Stir in the evaporated milk and shredded cabbage. Simmer for another 2-3 minutes until the cabbage is slightly tender but still has a bite.
6. Season with salt, black pepper, and fish sauce (if using) to taste. Serve hot, garnished with fresh scallions if desired.